Chef

Villa Gardens

Front Porch is an Equal Opportunity Employer.

We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws.

Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and Department of Justice Criminal background clearance.

ESSENTIAL FUNCTIONS

Include the following.

Other duties may be assigned as necessary.

• Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.

• Comply with Standards of Service and assists in assuring the same from all kitchen employees.

• Assists in managing day-to-day operations of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling by training kitchen and dining room employees on how to handle leftover food items.

• Assists in supervision and training of all employees.

• In conjunction with the Director of Dining Services or Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.

• Establish and require strict adherence to health department sanitation and food handling guidelines.

• In conjunction with the Director of Dining Services or Executive Chef, develop menus & create and ensure adherence to recipes and product specifications.

Train kitchen staff on all new menus.

• Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.

• Maintain effective working relationship with kitchen and dining room management, staff, residents and all other departments.

• Complete daily food orders based upon scheduled banquet events and projected levels of business.

• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

• Follows highest standards of cleanliness.

Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.

• Ensures & follows department safety standards, practice correct body mechanic techniques and participate in campus-wide safety programs.

• Performs all duties in a safe and efficient manner.

Wears safety equipment as required for the job.

Reports any safety hazards and/or accidents to supervisor.

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