Job Description
Job Description
Position Overview:
The Executive or Head Chef is responsible for the overall success of the kitchen performance and staff. They must ensure the kitchen stays within budget while providing healthy and presentable meals to our patients.
Key Responsibilities:
- Develop creative menus that incorporate a variety of local, seasonal, and cultural dishes
- Build menu plans with consideration to food allergies and sensitivities, make room for accommodation whenever possible
- Monitor inventory and plan orders of supplies or ingredients according to identified shortages and facility budgets.
- Oversee the work of subordinates, including hiring, terming, training, reviews, and orientations.
- Ensures that federal, state, local, institutional, and departmental standards of sanitation, quality, and safety are maintained and in compliance.
- Monitor various logs and tracking sheets, reporting variances to the Director.
- Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen.
- Preparing individual plates according to portion control standards. Prepares menu items according to standard recipes. Properly garnishing plates to assure attractiveness.
- Helping to prepare late trays, as needed.
- Demonstrating knowledge/ability to store leftovers in appropriate containers after properly labeling and dating.
- Complete all tasks on duty while adhering to safety standards and policies of the facility.
- Reporting to work in clean and neat clothes based on company policy.
- Washing hands frequently throughout the day and before preparing food. Practice infection control.
- Demonstrating ability to ensure safe and efficient operation in performing his/her abilities.
- Getting needed food supplies from storage, freezer, and refrigerator using appropriate body mechanics.
- Obeying safety rules and regulations of the department and report any faulty equipment or unsafe conditions to the Director and/or Supervisor.
- Carrying out instructions of the Director and/or Supervisor and making necessary changes as directed by management.
- Following policies and procedures of the facility and department.
- Attending departmental and facility training, as indicated.
- Completing special projects or other related work as requested or required.
- Working with others, adaptable to change, and willing to provide services in other areas of the facility within the limits of skill and training.
- Adapting to changing situations or work assignments.
- Wearing and properly displaying a name badge.
- Positively responding to guidance or counseling and attempting to benefit from it.
- Being adept in identifying potential problems within the department and seeking management guidance.
- Demonstrating excellent organizational skills and originator of new ideas and methods.
- Using verbal and non-verbal communication with others, i.e., courtesy, tone of voice, facial expressions, gestures, etc.
Personal Protective Equipment:
Universal precaution equipment and kitchen safe infection control and safety equipment.
Required License(s)/Certification(s):
Serv Safe is preferred unless required by the state.
Experience/Education/Qualifications:
- High school diploma or equivalent required
- Culinary training degree preferred
- Strong organizational and time management skills
- Excellent communication
- Knowledge of nutrition, diets, and allergies, food safety, and storage.
- 4 years of experience in a high-volume restaurant environment
- 4 years of experience in a health care environment