Chef/Cook

Ebenezer•West Saint Paul, MN

3d•Onsite

About The Position

The Sanctuary of West St Paul is looking for a Chef/Cook whom would be responsible for ensuring that meals are prepared and presented in accordance with applicable regulations and customer expectations at your Ebenezer location in West St, Paul. Seniors from across the West St. Paul area are making plans for full and meaningful lives at The Sanctuary. The Sanctuary of West St Paul is always looking for a caregiver whom shares our dedication to our core values of Dignity, Integrity, Service, Compassion and Innovation. One of Ebenezer’s newest managed properties and destined to be one of West St. Paul’s premier senior living communities, we offer both Assisted Living and Memory Care. We are conveniently located near Interstate 494 and Highway 52 and public transportation in West St. Paul, MN. This culinary position includes; Casual/On-call schedule Day/Evening shift Weekends as needed.

Requirements

Must be 18+ years old
Food Handlers certification Issued by an ANAB-CFP accredited food sanitation program within 90 Days

Nice To Haves

Vocational School Technical Training or Associate Degree - Food Service
Working knowledge of basic Microsoft applications
Food Protection Manager certification Issued by an ANAB-CFP accredited food sanitation program within 90 Days or Certified Food Protection Manager certificate (CFPM) Must be issued by the State of Minnesota for locations in the state of MN within 90 Days

Responsibilities

Prepare and cook food items to specified temperatures, following standardized recipes to ensure consistent quality, nutritional value, and proper portioning.
Weigh and measure ingredients per standardized recipes.
Assemble meals and bakery items within designated time frames, complete daily preparation tasks accurately, and assist with special events.
Proper knowledge and preparation of texturized diets utilizing International Dysphagia Diet Standardization (IDDSI) standards.
Maintain a clean and sanitary work environment by following proper cleaning schedules, using recommended equipment and chemicals, separating clean and dirty areas, and thoroughly scrubbing pots and pans as required.
Demonstrates the ability to supervise kitchen staff, manage daily operations and customer service in the supervisor’s absence, and effectively communicate resident and guest feedback on meal and service quality.