POSITION PURPOSE
Direct the overall operation of the food service function, preparation, production and control for all meals daily.
ESSENTIAL FUNCTIONS
- Responsible for enhancing the food product that is presented to residents.
- Make changes that respond to the resident’s needs, both present and anticipated.
- Recommend changes to the food product. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Control the elements that determine profit and loss and make decisions that relate to profit and loss.
- Ensure that per person per day(PPD) metrics are not exceeded.
- Provide support of a specialist nature to the Executive Committee, particularly to the site manager or corporate manager. Work in support of team goals and measure effectiveness through dietary and service goals of Nursing Home.
- Responsible for the selection, training and development of the personnel within the dietary department. Ability to issue progressive discipline when necessary.
- Oversee divisional matters as they relate to federal, State and local employment and civil rights laws.
- Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to resident council. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Employees may be required to work varying schedules to reflect the business needs of the nursing home. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Nursing Home policies and regulations for the safe and effective operation of the nursing home facility. Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the nursing home:
- Consult with the designated site manager or department manager on a daily/weekly basis as well as with other departments as necessary.
- Participate in long range planning to reach goals and standards of nursing home.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
- Most tasks are performed in a team environment with the Chef acting as a team leader of the kitchen.
- Must be able to operate kitchen facilities with minimal direct supervision.
- Must possess basic computational ability and basic computer skills.
- Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
- Extensive knowledge of menu costing and wage control.
- Thorough knowledge of food products, standard recipes and proper preparation.
- Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
- Ability to conduct safety/staff meetings, menu briefings and maintain communication lines between line staff and designated site manager or department manager
- Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
- Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
- Must possess the ability to train staff and advance staff that are participating in the apprenticeship program
- Must direct and execute strict strategy to ensure safety is the first goal in the kitchen operation, i.e.: sanitation, WHMIS and PPE.
Physical Demands
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-20°C) and kitchens (+50°C), possibly for one hour or more.
- Ability to physically handle knives, pots, display mirrors or other display items which include grasping, lifting and carrying from shelves and transport up to 50 pounds to every area of the kitchen.
- Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
- Proper usage and handling of various kitchen machinery that include slicers, buffalo chopper, grinders, mixers, and all other kitchen related equipment.
- Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices.
- Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
- The Executive Chef is subject to sufficient noise, this may cause subordinates to shout in order to be heard above the ambient noise level.
- Must be able to exert well-paced ability in limited space and to reach other departments of the nursing home on a timely basis.
- Must be able to lift up to 30 lbs. on a regular and continuing basis.
- Must be able to push and pull carts and equipment weighing up to 250 lbs.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, facsimile machines, photocopiers, dolly and other office equipment as needed.
QUALIFICATION STANDARDS
Education
High school or equivalent education required.
Minimum of two years of culinary schooling preferred.
Experience
Must have five to ten years prior experience as Executive Chef with knowledge multiple different cuisines.
Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.
First Aid w/CPR & AED certification or higher
Able to obtain a recent up to date Food Safe Certificate and HACCP Certificate.
Grooming
All employees must maintain a neat, clean and well-groomed appearance as per Cedar Lake Nursing Home policies and procedures.
This job description is not an exclusive or exhaustive list of all job functions, an employee in this position may be asked to perform from time to time tasks that are outside of classification by a supervisor or manager. By signing you agree to this job description and will follow the standards set in it.
Accepted this ______day of_____________, 202_
_____________________________ ________________________________
Employees Name “Print” Employees Signature
Job Type: Full-time
Pay: $32,862.00 - $40,165.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Referral program
Schedule:
- Holidays
- Monday to Friday
- On call
- Overtime
- Weekends
Experience:
- Culinary Experience: 3 years (Preferred)
- Cooking: 3 years (Preferred)
Pay Frequency:
- Bi weekly or Twice monthly
This Job Is:
- A job for which military experienced candidates are encouraged to apply
- A “Fair Chance” job (you or the employer follow Fair Chance hiring practices when performing background checks - learn more at https://start.indeed.com/fair-chance)
Benefit Conditions:
- Waiting period may apply
- Only full-time employees eligible
Work Remotely:
COVID-19 Precaution(s):
- Remote interview process
- Personal protective equipment provided or required
- Temperature screenings
- Social distancing guidelines in place
- Sanitizing, disinfecting, or cleaning procedures in place