Senior Chef

Ebenezer•Minneapolis, MN

12d•Onsite

About The Position

Ebenezer is seeking a Senior Chef to join its senior living team at The Pillars of Prospect Park in Minneapolis, Minnesota. The role ensures meals are prepared and presented in accordance with applicable regulations and customer expectations. The Senior Chef supports daily culinary operations, food quality and safety, inventory and ordering, staff development, and kitchen supervision when the Culinary Director is absent. The position is full-time, scheduled for 80 hours every two weeks, with day and early-evening shifts from 9:00 AM to 5:30 PM. It includes every other weekend and a holiday rotation. The block schedule is Monday, Tuesday, Wednesday, Saturday, and Sunday in Week 1, and Monday through Friday in Week 2. The Pillars of Prospect Park is a senior living community with independent living, assisted living, and memory care apartments, as well as an on-site Intergenerational Child Care Center. The community is managed by Ebenezer.

Requirements

At least 1 year of previous experience.
Food Protection Manager Certification from an ANAB-CFP-accredited food sanitation program within 90 days.

Nice To Haves

Associate of Arts in Food Service or vocational/technical training.
Certified Food Protection Manager (CFPM); for Minnesota locations, certification must be issued by the State of Minnesota.

Responsibilities

Foster opportunities for Culinary department team members to develop their skills and capabilities and pursue career growth.
Document and organize inventory to support smooth, compliant kitchen workflows.
Place orders through an online ordering platform and process purchase orders and subsequent invoices.
Assist with health inspections, menu planning, and preparation of daily prep task sheets.
Prepare and cook food to specified temperatures using standardized recipes, ensuring consistent quality, nutritional value, and portioning.
Weigh and measure ingredients according to standardized recipes.
Assemble meals and bakery items within designated time frames and complete daily preparation tasks accurately.
Assist with and coordinate special events with the Culinary Director.
Follow infection-control and safety policies, including proper handwashing, glove use, hygiene, and dress codes.
Document food, refrigeration, and sanitation temperatures, and cover, date, and label items.
Prepare texturized diets according to International Dysphagia Diet Standardization Initiative (IDDSI) standards.
Maintain a clean and sanitary work environment by following cleaning schedules, using recommended equipment and chemicals, separating clean and dirty areas, and scrubbing pots and pans as required.
Supervise kitchen staff and manage daily operations and customer service in the supervisor’s absence.
Communicate resident and guest feedback about meal and service quality.
Oversee kitchen operations in the Culinary Director’s absence, including supervising staff, maintaining service standards, coaching team members, managing customer feedback, handling call-ins and scheduling, conducting evaluations, and verifying orders.
Train chefs.
Assist with interviews for site staff.
Perform other duties as assigned.