SUMMARY: Culinary Director/Chef is responsible for enhancing and improving the SRM Management experience specifically in Artful Dining for Residents and their Families. Demonstrates and promotes SRMMGâs core value of the Golden Rule. Treating others (residents, families, and associates) in the same manner you would like to be treated. Prepares and cooks a variety of food for residents, employees and visitors. Demontrates the ablity to order food service supplies while staying within the monthly budget provided by the Executive Director. Oversees the work of other food service staff involved in the cooking process and total Dining Services operation.
Essential Duties and Responsibilities
- Prepares all food according to the established menu.
- Insures proper preparation, portioning and serving of food following standardized recipes.
- Willingly assumes responsibility for total kitchen operations and handles all situations in the kitchen according to established policy and procedures.
- Always follows departmental procedures including sanitation, safety and cleaning schedules
- Always follows proper cleaning procedures and storage of all dishes
- Insures all food stored in refrigerator, freezer and dry storage are properly labeled and dated.
- Oversees proper food handling and utilization of all foods to prevent contamination, increase the quality and reduce the cost.
- Daily, cleans all food service equipment, kitchen and food storage areas.
- Coordinates the monthly culinary schedule for all food service workers.
- Orders all food service supplies and required to keep costs under budget
- Always responds promptly and courteously to residentâs request for assistance including phone calls and requests from family and friends.
- Communicates effectively in a language that each resident is capable of understanding.
- Can effectively follow written and verbal instructions.
- Always practices good body mechanics and safe working habits.
- Always demonstrates a positive and respectful attitude about work issues, policies and procedures
- Always demonstrates a positive and respectful attitude with residents, families, visitors, associates and management.
Non-essential Duties
- Performs all other reasonable duties as assigned or as requested.
- Without asking, takes the initiative in work, seeks out additional information and offers solution/suggestion.
- Willingly takes on special projects or assignments outside of regular duties.
Education and Experience
- High school diploma or general education degree (GED) is preferred and at least one to two years of related experience and/or training in food services or equivalent combination of education and experience. This position requires special knowledge of diets.
Certificates and Licenses
- State Food Certification required
Additional Eligibility Requirements
- Must submit to and pass a drug test pursuant to Company Drug-Free Workplace Policy which includes random testing as well as a level II background screening
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