Job description
Position Purpose:
Manage all activities and staff in the kitchen in the absence of the Executive Chef. To include but not limited to, food preparation and production, management and training of kitchen staff, ordering and receiving of raw goods and supplies in collaboration with the Executive Chef.
Responsibilities:
1. Includes everything relating to all meal preparations for the guests.
2. Responsible for maintaining high standards in food preparation, production and consistency.
3. Ensure that all food items are served in an attractive manner and garnished and decorated properly.
4. Check the quality of raw and cooked food products to ensure that standards are met.
5. Assist in maintaining an adequate supply of all foods (i.e. meat, perishables, etc.)
6. Monitor and maintain sanitation practices to ensure that employees and clients follow standards and regulations.
7. Maintains a professional atmosphere
8. Completes other tasks, as assigned.
9. Attends in-service training, when necessary.
10. Adheres to all company policies and procedures.
11. Will accept and utilize supervision
12. Address problems noted by supervisor
13. Will communicate with supervisor and keep supervisor informed of significant case developments
14. Participate in Quality Improvement activities and contribute to the welfare of the organization
15. Pursue professional development through participation in education and training programs
16. Complete Incident reports as required.
17. Maintain healthy boundaries
18. Adapt to different types of patients
19. Demonstrate good strategic and problem-solving skills
20. Have good work habits: complete tasks in a timely and efficient manner, adhere to time schedules, maintain good communication, demonstrate willingness to accept responsibility and function well as a team member and contribute positively to the morale of staff
21. Use verbal and non-verbal communication with others, i.e., courtesy, tone of voice, facial expressions, gestures, etc.
Demonstrates excellent organizational skills and originator of new ideas and methods
HS Diploma or GED, previous experience as a sous chef required.
ServSafe certified.
Job Type: Full-time
Pay: From $17.00 per hour
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience level:
- 5 years
Pay rate:
- Hourly pay
Shift:
- Day shift
- Evening shift
- Morning shift
Weekly day range:
- Monday to Friday
- Weekend availability
Work setting:
- Rehabilitation center
Experience:
- Culinary experience: 5 years (Required)
Work Location: In person
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