Head Chef + at Grand Oaks ALF

Overview

The Visiting Nurse Association of Florida is a 45 year old service driven organization that prides itself in excellence. We seek motivating professionals who will join our committed team. The VNA of Florida has many subsidiaries and continues to grow and diversify because of its countless dedicated employees. We are currently seeking a Full Time Chef to work in our Grand Oaks of Okeechobee ALF
.

Head Chef

Food Services Department

• Adheres to all Grand Oaks policies and procedures in accordance with the employee handbook and company standards.
• Prepares meals according to approved menus and standardized recipes in a safe and sanitary manner, under the direction of the Administrator and CEO, ensuring all regulatory requirements are met.
• Provides three nutritious meals daily, along with snacks, to meet the dietary needs of residents in accordance with Grand Oaks policies.
• Plans and prepares weekly menus and daily meals in alignment with USDA Dietary Guidelines, ensuring appropriate portion sizes, nutritional balance, and safe food handling practices.
• Maintains strict compliance with Department of Health sanitation and food safety regulations, ensuring a consistently clean and sanitary kitchen environment.
• Demonstrates strong problem-solving skills by adapting menus to accommodate resident dietary needs and changes. Supports cost-effective operations by monitoring budgets, following recipe control standards, and maintaining accurate substitution, temperature, and sanitation logs.
• Supervises, trains, and directs kitchen staff and servers to ensure high-quality food preparation, service, and resident satisfaction.
• Provides ongoing training to assisted living staff on current nutrition and food service practices and completes a minimum of two hours of annual continuing education related to nutrition and food service in a senior living environment.
• Operates kitchen equipment safely and reports maintenance or safety concerns to building management promptly.
• Orders food and supplies to meet resident needs, verifies invoices for accuracy, and ensures proper food storage, labeling, and rotation using FIFO procedures.
• Maintains emergency and hurricane preparedness food and water supplies, ensuring a minimum three-day inventory of non-perishable food based on resident census.
• Ensures all regular menus are reviewed and approved annually by a licensed or registered dietitian to confirm compliance with nutritional standards.
• Maintains awareness of resident allergies, preferences, and dietary restrictions; engages with residents to assess satisfaction with the food service program; and incorporates feedback while balancing nutritional requirements, budgetary guidelines, and regulatory standards.
• Performs other duties as assigned.

• Minimum of 2 years' experience managing food service operations. Knowledge of, or willingness to learn, food ordering platforms and inventory systems. Valid Food Service Manager Certification. Ability to accurately read and follow recipes, guides, and instructions.
• Education and Experience:
  
  High School diploma or GED required. Two to three years of relevant experience and/or training, or an equivalent combination of education and experience. Certified Food Manager Certification required.
• Language
  
  Skills:
  
  Ability to read and comprehend instructions, correspondence, and memos in English. Strong verbal communication skills to effectively interact with residents, staff, vendors, and other stakeholders.
• Mathematical
  
  Skills:
  
  Ability to perform basic arithmetic, including addition, subtraction, multiplication, and division. Proficiency with standard units of weight, volume, and distance, including converting standard cooking measurements.
• Reasoning Ability:
  Applies common sense and sound judgment when following instructions and managing day-to-day kitchen operations. Capable of handling situations with moderate variables and making appropriate decisions.
• Work Environment:
  Performs essential job functions in a kitchen and dining environment, maintaining safety, sanitation, and compliance with all regulations.

EOE/DFW

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