Chef

Chef Responsibilities

Overall responsibility for the provision of a high-quality dining service that takes into account resident preferences and dietary considerations, in compliance with applicable food safety and licensing regulations. Maintains a clean kitchen and follows safe food handling and storage practices. Provides positive leadership for all culinary staff.

Degree as Chef from a culinary institute or certified program, or Restaurant/Food and Beverage management; or significant experience in food service and sanitation. Must maintain Food Protection Manager and HACCP Certification in food service safety and sanitation (such as Serv Safe); knowledge and understanding of geriatric dietary needs and concerns; menu planning; kitchen management;
Strong leadership and motivational skills for effective staff supervision, training and leadership;
Excellent cooking skills, with experience in catering or culinary services management. Experience and training in professional cooking, applicable certification. Good math skills to accurately adapt ingredient measurements for recipes. Exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. Must be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage.

Must be able to pass the state mandated criminal background screening and random drug testing.

• 1. Menu Planning: paying attention to resident likes and dislikes, including special diet considerations; incorporating seasonal and fresh fruits and vegetables into daily meals; incorporate “farm to table” foods in menus; balanced menus incorporating the Tufts Senior Food Pyramid. Maintain inventory for at least 3 days’ meal service, as well as emergency supply – including bottled water – for meal service in the event of a power outage or other emergency;
  If the home has a Live Herb Wall the chef will incorporate use of fresh herbs in cooking and serving of meals.
• 2. Meal service: assure meals are prepared and served on time, at the proper temperature. Establishing and maintaining standardized recipes, preparation guides, and production standards. Special events, including men’s lunches, cook-outs, family functions, etc. Educate staff on proper meal service and clearing (LL/RR) and use of proper portioning and serving utensils. Walks the dining room and interacts with residents and guests during meal service.
• 3. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assure that all residents can enjoy quality meals every day. Meeting with residents at move-in and periodically thereafter to review preferences. Lead the Chef Forum at least monthly to solicit input and feedback from residents regarding the content and quality of the entire dining experience.
• 4. Resident Well-Being
  - Provides input to the resident assessment process for the development of individual resident service plans as needed to assure nutritional needs are satisfied. Assures compliance with diet orders and nutritional status of residents (in cooperation with the Resident Services Coordinator). Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition.
• 5. Financial compliance with budget for food, beverage, supplies, equipment and labor. Maintain inventory of necessary food and non-food supplies – taking advantage of sales and promotions and local food sources to ensure the best product…