Head Chef

Assisted Living facility in Oakland County is looking for a Head Chef

Job Summary

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The Head Chef is responsible for managing the Kitchen and Nutrition Department including planning, developing, and preparing menus and meals in a safe and efficient way and according to resident request and dietary needs.

Duties and Responsibilities

• Oversees the operations of the kitchen and dining department by planning, developing, and implementing the programs, goals, policies and procedures of the department.

• Ensures that food is prepared safely, efficiently and according to specifications or requests.

• Ensures the department is run in accordance with all applicable health, safety, and hygiene codes and standards.

• Document temperatures of food prior to service, refrigeration and freezer temperatures on Temperature Logs.

• Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature.

• Prepares and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served.

• Apportions and serves food to residents and ensures that snacks and beverages are available to residents at all times.

• Prepares all food items as required in a sanitary and timely manner following recipes and presentation specifications.

• Ensures highest quality of customer service for all residents.

• Leads in the formulation of and ongoing modifications to the menu and preparation and service of it while maintaining the highest level of quality and care to residents.

• Participate in department staff meetings, management meetings as well as applicable resident committee meetings.

• Oversees stocking, ordering, and purchasing of ingredients and supplies, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.

• Maintains kitchen budget.

Requirements

• Education: High School Diploma or GED is required.

• Certification:

• Serv-Safe Certified (or equivalent) or will obtain within 30 days, required.

• Certified Dietary Manager and/or previous Dietary Manager experience. (meets requirements of State Regulatory Agency)

• CPR Certification required (within 60 days of hire)

• First Aid Certification required (within 60 days of hire)

• Experience:

• 2 years of experience in large production (batch) cooking is required.

• 1 year of experience supervising others and running operations of a kitchen environment is preferred.