Lead Production Chef (DAY/EVENING SHIFT)

Masonicare Corp•Shelton, CT

About The Position

Produces daily menu items efficiently; assists with inventory control and sanitation. Cooks for special functions and marketing events. Supervises production chefs, waitstaff and utility staff. Responsible for overall quality assurance, scheduling, and sanitation maintenance.

Requirements

High School Diploma or GED.
1-3 years of experience as a chef with managerial skills preferred
Knowledge of food sanitation requirements and regulations.
Knowledge of culinary terms and procedures.
Demonstrated managerial skills.
Provides care and services that demonstrate behaviors and the principles of person-centered care including affording people dignity, respect and compassion, offering coordinated care, support and treatment and care that is personalized.

Nice To Haves

Completion of Culinary program recommended.
Sanitation certification preferred.

Responsibilities

Assists in the receiving of food products and store in inventory stock. Receive food items for each meal from the inventory control room in the amount needed to complete the day’s production.
Prepare three types of meal services for staff, residents and catered as needed.
Participates in special catering events as assigned.
Cleans equipment following use in the kitchen area. Maintains required sanitation levels. Participates in weekly sanitation inspections and follows through with delegating the correcting of deficiencies.
Supervises food production and utility staff to insure services and duties are completed.
Creates, modifies, and maintains production and utility staff schedule to ensure proper staffing levels for daily operations and catered events.
Maintain production plans for staff.
Assists in menu creation and other operations in the Duck Inn.
Assists in disciplinary matters relative to production staff.
Attends all scheduled in-services and mandatory educational programs as needed.
Performs other duties as required.