Culinary Chef

** $500 SIGN ON BONUS! **

Primary Purpose:

This position is responsible for preparing and serving the daily meals to the residents and guests at Lewiston Senior Living. This position must fulfill expectations of exceptional customer service.

Qualifications:

· Must understand and communicate food service vocabulary.

· Must be punctual, with a good attendance record.

· Must be mature and emotionally stable using calm and kind tone of voice, remaining calm in difficult or unusual circumstances.

· Must be able to prioritize and organize work effectively and efficiently, staying on task.

· Must be flexible and adaptable to changing situations.

· Must be compassionate and work with tact and ethical awareness.

· Must work as a team member with other personnel, Chef Supervisor and Assisted Living Director.

· Must demonstrate good interpersonal skills.

Other Specialized Knowledge and Abilities:

This position requires incumbent to have:

· A service-oriented mindset.

· Good verbal communication skills.

· Ability to understand and relate well to senior adults.

· Ability to read and complete necessary paperwork.

· Willing to retrain as needed and perform knowledge tests.

Essential Job Functions & Tasks:

Receiving and Storage of Food Service Products.

· Receive and examine foodstuffs and supplies for quality and quantity.

· Place foodstuffs and supplies in dry storage, refrigerator, cooler and/or freezer to ensure food safety.

· Utilize proper storage containers.

· Properly label and date storage containers.

· Record food and supply shortages.

Food Production:

· Be familiar with weekly menu.

· Pull food, as needed, according to weekly menu.

· Prepare meals according to daily meal census.

· Read and adjust recipes as needed.

· Utilize food preparation tools, equipment and appliances.

· Weigh, measure, mix, bake and cook ingredients.

· Apply personal knowledge and experience in food preparation.

· Minimize waste.

Safe Food Handling Skills and Practices:

· Practice strict personal hygiene

· Monitor and document time and temperature of food and appliances daily.

· Thaw food properly, including pulling food from freezer prior to needing it.

· Keep raw products and ready to eat foods separate.

· Avoid cross-contamination.

· Cook to required minimal internal temperatures.

· Hold hot foods at 135 F or above and cold food at 410 F or below.

· Cool cooked foods properly.

· Reheat to internal temperature of 165 F for 15 seconds.

Customer Service and Meal Presentation:

· Meet daily mealtime schedule.

· Practice proper portion control.

· Plate meal attractively.

· Attractively garnish plates.

· Maintain high quality food standards.

Sanitation of Food Service Area:

· Clean and sanitize work areas.

· Maintain an organized clean work area.

· Assist with general cleaning to maintain a safe, clean kitchen.

· Dispose of trash in proper areas.

· Recycle cans, plastic, and cardboard in proper areas.

Operation and Maintenance of Facility, Equipment and Appliances:

· Properly operates all equipment in the kitchen.

· Notify Culinary Manager of equipment failure and malfunction.

· Demonstrate a strong respect for facility and supplies.

Other Support Functions and Tasks:

· Coordinate with Culinary Manager to complete work schedule for Wait Staff.

· Oversee Wait Staff, including training, giving direction, and documenting.

· Demonstrate to the regulating authority knowledge of food-borne disease, prevention, application of the hazard analysis critical control point principles and the requirement of the Minnesota Food Code.

· Order, as needed, supplies including food, bread, paper products, and chemicals.

· Document and communicate with Culinary Manager any incident reports for emergencies or accidents for self, other employees, or residents.

Other duties as assigned.

Benefits:

Paid time off
Referral program

Experience:

Cooking: 1 year (Required)

License/Certification:

ServSafe (Preferred)

Ability to Commute:

Lewiston, MN 55952 (Preferred)

Work Location: In person

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