Head Chef

Synergy Senior Management•Oakland County, MI

1d•Onsite

About The Position

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

Requirements

High School Diploma or GED is required.
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)
2 years of experience in large production (batch) cooking is required.

Nice To Haves

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

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.