Chef

Position Summary: Temporary Chef to support community.

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.

Essential Duties and 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: Assure a stable kitchen staff of optimum quality and quantity by recruiting, hiring, evaluating, counseling, and if necessary, terminating employees; Complete and maintain schedule for kitchen personnel; Supervise and instruct Line and Prep Cooks to set and enforce performance standards; Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation; Train 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 through outstanding plate presentation, display cooking and Tasters program, and using leftovers in a time-safe and creative manner.

Plan all food preparation according to Brightwater menus and recipes, exercising judgment in monitoring weekly and extended menus and food production worksheets.

Assist in research, ordering and completion of purchase orders for equipment and supplies for replacement equipment and future dining outlets.

Assist in planning menus for special events.

Assist Dining Services Manager in the creation and implementation of strategic plans for dining department to promote growth.

Operate the Kitchen within the food and labor budget through careful planning and purchasing of food, inventory control, maintenance of records, and food costs computation forms.

Maintain timely and accurate documentation and submission of reports and invoices regarding the budget, inventory, and other dining services as required.

Participate in Guest Chef Program.

Requirements: Demonstrate ability to communicate effectively, both verbally and in writing.

Have a Culinary Arts degree and two years' experience in direct food preparation and pr...