This is a Part-Time Chef position.
POSITION: Chef STATUS: Non-exempt
REPORTS TO: Dining Services Director
PURPOSE OF POSITION
This position is responsible for maintaining a high level of quality and consistency in the timely preparation, production, and service of meals served to residents, guests, and employees of Covenant Village of Golden Valley. This position is responsible for the sanitation of the work area and for the safe and sanitary handling of food, supplies, and equipment.
NATURE AND SCOPE
This position reports directly to the Dining Services Director and performs the following functions:
Prepares and serves all food following standard recipes, product specifications, and portion sizes.
Assists in the preparation and service of foods requested by other departments as well as those needed for special occasions.
Fills special diet orders following menu extension guidelines.
In consultation with the Dining Services Director, coordinates production with meal servicing hours to ensure that excellence, quality, temperature, and appearance of food is preserved.
Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of HACCP temperature logs, and food storage including labeling and dating.
Adheres to daily, weekly, and monthly scheduled cleaning and sanitation tasks.
Follows procedures regarding cleaners, hazardous materials or objects, and fire safety.
Ensures proper storage of foods and supplies at all times.
Notifies Dining Services Director of food, supply and equipment needs in a timely manner.
Notifies Dining Services Director of any maintenance or upkeep of the kitchen and connected areas that appear to be necessary.
Monitors, coordinates and directs the daily work activities of the prep cook.
Adheres to all safety policies and procedures
In the absence of the Dining Services Director and or Production Coordinator, assumes responsibility for coordinating kitchen operation.
Inventories food and supplies as directed by the Dining Services Director and/or Production Coordinator.
Promptly reports any hazardous conditions, equipment, accidents or incidents.
Understands, complies, and promotes all policies regarding residents' rights.
Attends in-services as required by corporate, state, and federal mandates.
Maintains a highly professional image, observes facility dress code and wears identification badge at all times.
Maintains a positive and healthy relationship with residents, employees, and other departments with which there would be contact.
Performs physical safety and sanitation audits as directed by the Dining Services Director and/or Production Coordinator.
Performs other related duties as assigned.
CUSTOMER SERVICE AND PERFORMANCE EXPECTATIONS
In this facility each resident, family member, visitor and co-worker is considered a customer and is vital to the success of the organization.
- Assures that food served to residents and guests is of high quality, meeting standards of portion, appropriate cooking time, freshness and presentation and any applicable health and state regulations. Ensures plate's presentation is attractive and accurate and food is kept at an appropriate temperature.
- Responds to requests and comments courteously offering an alternative or solution. Maintains complete confidentiality.
- Maintains food preparation areas according to health and safety regulations. Exemplifies campus dress code for the dining services department.
- Listens attentively to residents and staff to determine needs. Responds to immediate needs or concerns of residents. Assists staff and residents in problem solving.
- Responds to staff and resident inquires in a timely fashion.
High school diploma or equivalent is required, two years of culinary school preferred.
Three years of prior cooking experience, preferably in a like environment is preferred.
Required to have current and approved Serve Safe certification or obtain certification within 6 months of hire.
The candidate will possess a genuine desire to understand the needs of and work among a geriatric population and understand the needs of seniors.
The individual must have excellent organizational and communication skills (written and verbal English), and the ability to handle a variety of tasks and responsibilities in a professional and prompt manner. Basic math skills are essential.
Ability to work in close harmony with others especially with youth and with elderly. A high degree of personal cleanliness and hygiene are required. Ability to remain calm and be tactful under stress is required.
Must be capable of performing the essential job functions of this position, with or without reasonable accommodations.
Standing for long periods of time. Walking short distances. Lifting, pushing, or carrying of light materials or equipment up to 50 pounds. Frequent bending, stooping and twisting. May be exposed to undesirable conditions for part of the workday (extreme heat, cold). Risks of cuts, burns, and falls. .Exposure to slippery floors, hot equipment & food, and strong odors. May be exposed to unpleasant conditions and/or at risk of exposure to accident, infection, and/or blood-borne pathogens.
In performance of duties, this position uses time, clock, mixer, electronic scale, balance scale, steamer, steam jacketed kettle, deep fryer, carts, utility knives and sharpener, potato peeler, electric slicer, steam table, storage bin, microwave oven, convection oven, Alto Sham oven, proofer, buffalo chopper, Robot Coupe, or any related kitchen equipment including sanitation equipment.
ROLE BASED SECURITY
In compliance with HIPAA standards, role based security guidelines have been established for this position description. Please reference the "Role Based Security" grid found in section 7 of the HIPAA Resource Manual.
Outline Of Food Preparation
Complex Problem Solving
Hazard Analysis And Critical Control Points