Stonecrest Services

Description

PRINCIPAL DUTIES:

Essential Job Duties:

(Other duties will be assigned as needed) Must be willing and able to do the following:

Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates, and recommends/carries out discipline to all kitchen personnel

Develops menus and assures implementation of these menus. Maintains a high-quality food service program for the resident dining rooms

Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F & B personnel is trained in and carry out efforts in this process

Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees

Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, infection control, universal precautions, and the Disaster Plan Manual

Develops work assignments for all kitchen personnel, assigning special jobs and spot-checking work to ensure standards are met

Promotes teamwork within the department and between department to ensure smooth operations and quality service to resident, co-workers, and guests

Supervises production, sanitation and food service to apartment residents. Ensures that all food production, storage and service areas are maintained in accordance

with all local, federal and state regulations

Maintains essential records including menus served, number of meals served,

requisitions for raw food products plus other appropriate reports, schedules, studies, etc.

Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels

Monitors temperature of meals

Assists in the development and implementation of standardized recipes and menu specifications

Responsible for cost control measures

Participate/cook on the line as needed

Inspects equipment to determine repairs or maintenance needs

Maintains acceptable standards of personal hygiene and complies with department dress code

Attends in-service training and education sessions as assigned

Performs specific work duties and responsibilities as assigned by supervisor

Requirements

QUALIFICATIONS:

Minimum of five years' experience as an executive chef or sous chef in a hotel, restaurant, club, or other similar institution

Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions

Post-Secondary Courses in Restaurant Management Nutrition or related field Degree or Certificate from a culinary institute preferred

Must be ServSafe Certified

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

Manual dexterity for preparing food

Ability to use standard industrial kitchen appliances required

May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time

Moderate to heavy physical effort

Must be able to lift and carry up to 50 lbs. independently

May be exposed to extremely high and low temperatures from ovens, freezers, and refrigerators

Must be able to walk and stand up to 85% of the day

Must be able to stoop, reach, and bend frequently

May be exposed to industrial cleaning chemicals and offensive odors; may need to operate the following equipment with or without reasonable accommodation Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, and various carving and kitchen knives

Must be able to see, hear, and communicate with others

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