Chef Jobs

About The Position

Requirements

• Strong proactive and efficient work ethic
• Comfortable and agile working with technology; Proficient in MS Office and other applications.
• Experience in and the ability to drive a performance-based culture
• Ability to function in a fast-paced environment, with competing priorities and deadlines
• Strong analytical, assessment, and problem-solving capabilities
• Strong relationship building and influencing skills
• Demonstrated interpersonal communication, verbal and written, across multiple levels of an organization
• High school Diploma or GED (Required)
• 4-5 Years of high volume progressive, proven culinary/hospitality management experience in a variety of settings such as hotels, country clubs or retirement communities (Required)
• SERV Safe Certificate (Required)
• Completion of the Highlands Hearthstone Ambassador training within 30 days of employment (Required)
• Medical Screening
• Criminal History Clearance
• FBI Fingerprint Clearance (Only required if you have not lived in PA for the last 2 years)
• Immigration and naturalization (I-9) Clearance
• Valid Pennsylvania Driver's License and acceptable MVR (if operating company vehicle)

Nice To Haves

• Vocational / Technical Degree in Food Service (Preferred)
• 2 year / associate degree in culinary arts or hospitality (Preferred)
• 1-3 Years Position as Sous Chef (Preferred)

Responsibilities

• Responsible for all aspects of food preparation for all dining areas, catering events, and bar.
• Ensures that all needed items are prepared focusing on quality, presentation, and schedule, and following production sheets, recipes, and temperature logs.
• Assures meals service is satisfactory, following sanitation and Serv Safe procedures, observing and maintaining food storage, cooking temperatures, labeling and dating.
• Oversees the Sous Chef, Cooks, Cook Helpers, and Utility Workers.
• Performs opening and closing duties as assigned.
• Communicates to proper personnel through the correct channels when there are discrepancies with food items such as shortages, overages.
• Maintains, utilizes, and supervises proper use of production sheets and temperature logbooks.
• Trains, supervises, directs and counsels kitchen and utility staff.
• Conducts pre-meal meeting for staff / cook's helpers.
• Prepares, sets-up and monitors daily food production, special functions, service and resident satisfaction through proper food handling guidelines and portion control.
• Prepares all food items according to Serv Safe procedures.
• Makes sure service times are followed in all areas.
• Ensures all walk-ins, reach ins and storage areas are organized and all food is properly wrapped, labeled, dated and use by dated, and enforces Use By dates.
• Ensures all foods are served at proper temperatures.
• Responsible for keeping food waste to a minimum and utilizing leftovers.
• Ensures food quality and serving lines by accurately following Serv Safe procedures, plate presentation, portion control and using standardized recipes.
• Replenishes food items as required.
• Maintains kitchen, dish room, and all storage areas in a clean and sanitary manner.
• Ensures the completing of sanitation assignments and logs in compliance with food and safety standards.
• Demonstrates interest in learning additional aspect of the job and offers suggestions to improve workflow.
• Completes sanitation assignments, Checks sanitation assignments for completion for Sous Chefs, Cooks and Cooks helpers.
• Participate in and complete all required ongoing training, including monthly online and in-person training, annual skills competencies education, and role-specific certifications, to ensure continued competence and adherence to organizational and regulatory standards.