Head Chef

Three Oaks Senior Dining LLC•Chambersburg, PA

About The Position

Three Oaks Senior Dining, LLC is a boutique dining services company that provides personalized dining experiences in senior living communities. The Head Chef leads kitchen operations and works collaboratively with community leadership, the Corporate Chef, related food and beverage departments, residents, and other stakeholders to deliver high-quality food and hospitality. The role includes staff supervision and development, menu and production planning, food safety and sanitation, cost and inventory control, and maintaining preparation, plating, and presentation standards. The Head Chef also prepares food as needed and supports residents with special dietary requirements.

Requirements

High school diploma or equivalent and 8 years of related work experience; or a 2-year Culinary degree or 4-year Hospitality degree and 4 or more years of related work experience.
Valid ServSafe certification.
Working knowledge of Microsoft Office and Google Docs.
Ability to type 20 words per minute.
Ability to work nights, weekends, and some holidays.
Ability to comply with dress code requirements.
Advanced knife skills.
Complete knowledge of kitchen equipment.
Professional communication and conduct; honesty, ethics, and respect when working with clients, coworkers, and other departments.
Ability to assess performance, identify improvements, and take corrective action.
Ability to motivate, develop, and direct people and identify suitable staff for roles.
Ability to manage personal and others’ time, maintain high work-area and appearance standards, and remain open to learning and growth.
Mature judgment, a positive attitude, and the ability to hold staff to consistent standards of professionalism.

Nice To Haves

Culinary experience in senior living or healthcare settings.

Responsibilities

Ensure proper sanitation of workstations and equipment, follow company, client, regulatory, and safety procedures, and provide training such as sanitation and allergy training.
Coordinate with related food and beverage departments to support smooth kitchen operations.
Maintain accurate records of food ingredients used to control food costs.
Work with leadership to understand financial information, including sales reports and meal counts, and balance fiscal responsibility with resident satisfaction.
Meet with the Resident Food Council to understand needs and requests, develop menus, and oversee their implementation.
Work with the Corporate Chef on specials, menu efficiencies, and costing strategies.
Supervise cooks individually, provide instruction and guidance, and oversee day-to-day kitchen functions.
Maintain food preparation, plating, and presentation standards.
Orient employees and train them on job responsibilities; hold daily shift meetings and weekly in-service meetings.
Provide recipes for production sheets and ensure staff comply with recipes; distribute daily production sheets with recipes attached.
Review weekly BEOs and assign preparation and other duties on production sheets.
Prioritize and assign work, conduct performance reviews, and recommend and implement procedural or production changes.
Prepare food and serve customers at an à la carte station as needed.
Provide high-quality customer service.
Prepare ingredients and food using kitchen equipment, including washing, peeling, cutting, shredding, trimming, and portioning produce, meat, poultry, and fish.
Taste products, review menus, estimate food requirements, check production, keep records, and plan production and supply and equipment requisitions.
Report accidents and injuries promptly.
Produce small- to large-batch foods using classical and contemporary cooking, plating, and garnishing techniques.
Select recipes for menu cycles, prepare bakery items, receive inventory, move and lift supplies, and prepare meals for customers requiring special diets.
Enter menu cycles, special menus, recipes, and production into the menu management or other production system.
Train staff to use the production system and production program as appropriate to their roles.
Use production software to enter pre- and post-production data.
Take weekly inventory and enter it into the production system.
Perform other assigned duties and responsibilities.