Chef - The Landing at Laurel Lake

Job Overview Summary:   

Under the supervision of a Food Service Director, prepares and cooks food in large quantities according to diet, consistency, and cycles of menu. Monitors methods of food handling, preparation, meal service and equipment cleaning. Serves meals. Has general supervision over food service workers in a kitchen; does other related duties as required. 

Note: The following duties are illustrative and not exhaustive. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Depending on assigned area of responsibility, incumbents in the position may perform some or all of the activities described below. 

Functions: 

• Read menus, recipes, and reviews with Food Service Director, all necessary steps in meal preparation 
• Prepare all necessary menu items in accordance with established standards 
• Determine quantity of all food needed in meal preparation 
• Follow recipes 
• Use proper food preparation and handling techniques 
• Prepare substitute items to meet resident’s individual needs 
• Serve meal using portions listed on menu 
• Cover, date and label all leftovers and stores properly 
• Insure that all cooking temp logs, temp when taking out of oven and holding temp, are up to date 
• Ensure that all federal, state, department, and other necessary government agency requirements are met in the preparation of food 
• Direct functions of one or more workers who assist in preparing and serving meals 
• Discard expired food  
• Compile and maintain records of food as assigned 
• Take inventory of supplies and equipment as assigned 
• Receive and store food supplies, using FIFO Method (First in First Out) 
• Ensure all supplies and equipment are kept in a clean/sanitary condition 
• Wash pots, pans, dishes, utensils, and other cooking equipment 
• Wash floors, walls, and linoleum in kitchen, dining room, and food storage area 
• Update Dietary Cards 
• Assist in training new employees 
• Use proper infection control techniques and protective equipment as needed 
• Promote a culture of safety  
• Manage dietary personnel in absence of Food Service Director 
• Contribute to an environment that is respectful, team-oriented and responsive to the concerns of co-workers, patients and families 
• Participate in quality improvement activities (QAPI) as requested 
• Maintain confidentiality and protects sensitive Protected Health Information (HIPAA) at all times 
• Stay and work beyond scheduled shift if needed to meet needs of patients 

Qualifications: 

Must be at least 18 years or older. Experience in a culinary environment, large volume food preparation and service is preferred. 

Knowledge and Skills: 

• Demonstrates organizational and critical thinking skills 
• Effective interpersonal and communication skills 
• Ability to be patient while interacting with challenged or difficult residents 
• Ability to work independently, problem solve and make decisions as necessary 
• Ability to create a resident-centered environment 
• Ability to react decisively and quickly in emergency situations 
• Knowledge of policies and procedures and state and federal regulations 

Required Responsibilities: 

Successful demonstration of work standards, quality work product, productivity, and job knowledge are standard expectations for all company employees. 

Core Competencies: 

• Caring/Compassion 
• Accountability 
• Dependability 
• Adaptability/Flexibility 
• Effective Communication  
• Detail Oriented 
• Confidentiality  
• Team Player 
• Dedication 

Physical Demands

Shoe the amount of time on-the-job in the following physical activities by checking the appropriate boxes below.

Amount of Time

This job requires that force be exerted by weight being lifted, carried, pushed, or pulled. Show how much and how often by checking the appropriate boxes below.

This job has special vision requirements.

• Close Vision (clear vision at 20 inches or less)
• Distance Vision (clear vision at 20 feet or more)
• Color Vision (ability to identify and distinguish colors)
• Peripheral Vision (ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point)
• Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships)
• Ability to Adjust Focus (ability to adjust eye to bring an object into sharp focus)
• No Special Vision Requirements

This job has special hearing requirements.

• Ability to hear alarms on equipment
• Ability to hear client call
• Ability to hear instructions from physician/department staff