Chef - No late nights!

The Chef will oversee a fine-dining concept and a bar as well as assist in our Main Dining Room.

Assists the Director of Food and Beverage in the planning, coordinating and implementation of the quality dining program for residents, staff and guests.

Oversees the culinary component, HAACP program and Sanitation program of the dining program in all of the food production and service areas within the community.

Provides support in assigned areas during the absence of the Director of Food and Beverage.

EOE, DFWP – We honor those who have served.

ESSENTIAL POSITION FUNCTIONS:  Comply with all applicable rules, policies, standards and guidelines related to employment with Westminster Communities.   
1.

Manage the entire operations of the kitchen(s).  
2.

Menu development for both fine-dining concept and the bar.
3.

Oversee the purchase of food, food supplies and equipment.

Adhere to specific budget objectives.  
4.

Supervise meal preparation, presentation and quality by following accurate reproduction of recipes by cooks and prep staff.  
5.

Perform food inventory and/or place orders as required.  
6.

Ensure that training, safety and discipline standards are met.  
7.

Responsible for kitchen staff compliance with sanitation and food safety standards.  
8.

Monitor the proper operation of the kitchen equipment and report any equipment failures to the Food & Beverage Director.

OTHER RESTAURANT DUTIES:

1.

Ensures menu “Mise En Place” is prepared prior to a restaurant’s opening.
2.

Verifies stations are set with ingredient, small wares and supplies needed to run the station and line.
3.

Observes cook's a la minute technique.
4.

Observes cook's pace on the line so that all food is ready for each plate at the same time.
5.

Reinforces cook's team work.
6.

Verifies preparation of variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
7.

Assumes 100% responsibility for quality of products served.
8.

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
9.

Ensures that stock is maintained to sufficient levels of food products at line stations to assure a smooth service period.
10.

Observes portioned food is cooked according to standard portion sizes and recipe specifications.
11.

Ensures a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
12.

Observes preparation of broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
13.

Instructs proper plate presentation and garnish set up for all dishes.
14.

Ensures stored product is rotated properly.
15.

Assists in food prep assignments during off-peak periods as needed.
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