Temporary Chef

Position Summary: Demonstrate leadership and managerial skills.

Assure optimal nutritional value, exceptional taste, and outstanding presentation of all meals served at the community; proper food inventory; clean and sanitary kitchen.

Assure adherence to Dining Services Department budget.

This is a Temporary role Qualifications: • Demonstrate ability to communicate effectively, both verbally and in writing.

• Have a Culinary Arts degree and two years' experience in direct food preparation and presentation or five years high-volume cooking and fine dining experience or equivalent experience.

• Have two years relevant management experience.

• Ability to perform basic mathematical functions (e.g., probability, predictability, deductions, fractions, percentages, ratios, proportions) to order supplies, convert recipes, etc.

• Ability to define problems, collect data, establish facts, and draw valid conclusions.

• Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

• Must be certified in ServSafe Hazard Analysis Critical Control Point (HACCP) or Food Safe or obtain certification within thirty (30) days of hire date.

• Meet state or provincial health related requirements.

• Maintain current food handlers permit as required by state or provincial regulations.

• Maintain any certifications as required by state or provincial regulations.

Essential Duties & Responsibilities: Maintain resident, employee, and community information in strict confidence (with community management or other employees as necessary) Assure adherence to highest food related safety and sanitation standards and procedures.

Assure residents are served nutritious, appetizing, and attractive meals three time daily, seven days per week according to Brightwater menus and recipes as well as physician orders for diet, diet texture, and liquid thickness.

Assure availability of nutritious, appetizing, and attractive snack 24 hours per day, seven days per week.

Monitor and schedule cleaning and maintenance routines for all food service areas and kitchen equipment to maintain highest safety and sanitation standards.

Carry out supervisory responsibilities for kitchen staff, including but not limited to: ØAssure a stable kitchen staff of optimum quality and quantity by recruiting, hiring, evaluating, counseling, and if necessary, terminating employees; ØComplete and maintain schedule for kitchen personnel; ØSupervise and instruct Line and Prep Cooks to set and enforce performance standards; ØCoordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation; ØTrain kitchen personnel and assure adherence to sanitation controls, cleaning and maintenance routines, stock rotation, safety, lifting and carrying, hazardous material handling, and first aid; Employ skills and imagination in creating enjoyable mealtimes for residents thr...