Chef

Job summary:

We pride ourselves on the culinary creations served from our kitchen, and we expect our food to be served in a timely manner with a professional presentation. All food is to be inventoried, prepped, prepared, and served by a cook or staff.

The job will be paid on an agreed hourly basis. The hours will be 6:00 am – 2:20 pm or 10:00 am – 6:00pm.

The kitchen is to be cleaned and sanitized daily. This includes floors, counters, refrigerator, pantries, and cupboards.

You must be able to demonstrate proper storage, organize a clean and safe environment, food preparation, cooking, and timely delivery of meals. You must apply all health standards as set forth by federal, state, and local authorities as they apply to food, food products, supplies, and environment. Where deemed applicable you must have a food handlers license.

Responsibilities

· Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

· Turn or stir foods to ensure even cooking.

· Season and cook food to recipes.

· Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

· Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.

· Portion, arrange, and garnish food, and serve food to residents.

· Regulate temperature of ovens, broilers, grills, and roasters. Ensure thermometers are present for ovens, refrigerators and freezers.

· Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

· Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

· Estimate expected food consumption; then requisition or purchase supplies or procure food from storage.

· Consult with Facilities Manager to plan menus, taking into consideration factors such as costs and special event needs.

· Bake breads, rolls, cakes, and pastries.

· Prepare relishes and hors d'oeuvres.

· Keep records of food usage and costs.

· Assumes 100% responsibility for quality of products served.

· Refer to Daily Prep List at the start of each shift.

· Promptly reports equipment and food quality or shortage problems to General Manager.

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

Handles, stores, labels, and rotates all products properly and in accordance with applicable state laws

• Qualifications:

· Must possess a positive attitude and work well with other team members.

· Must be able to read and follow a recipe unsupervised.

· Must be able to communicate clearly with managers, kitchen, and dining room personnel.

· Be able to reach, bend, stoop and frequently lift up to 40 pounds.

· Be able to work in a standing position for long periods of time (up to 9 hours).

· Be willing to follow directions and ask questions for clarification if needed.

· Be able to work in a fast-paced kitchen environment.

· Knowledge of Federal, State, and local food preparation Laws and guidelines.

· Knowledge of Sanitation laws.

· Knowledge of safe storage, cleaning, and operations of all kitchen equipment

· Ability to maintain strict confidentiality.

· Responsible to see that all dishes, pots & pans, and appliances are properly washed and stored.

· Assist with shopping and ordering of food and supplies for kitchen.

· Monitor and maintain all kitchen and food standards and requirements in Food Service.

· Possess or be willing to obtain ServSafe Certification (Provided)

Job Types: Full-time, Part-time

Pay: $16.00 - $17.00 per hour

Work Location: In person