Line Chef - Full Time

In accordance with established recipes and production guidelines; prepares entrees, soups, starch, vegetables, and salads for use in Independent Living, Assisted Living, Healthcare Services, team member dining, and special functions. Completes all necessary prep for hot food lines. Prepares batch cooking as required. Prepares food "to order" for main dining room service. Assists as needed with desserts, breads, rolls, etc. Assists Chef in placing orders, completing daily production sheets, and menu planning. Assists as needed in utility work as needed or directed by Chef. Ensures proper production, food handling and sanitation standards are adhered to. Maintains strict sanitation of all kitchen areas including equipment, floors, walls, etc.

EDUCATION, EXPERIENCE, CERTIFICATION AND LICENSURE REQUIREMENTS

• High School diploma or equivalent preferred.
• 3-5 years of experience preferred.
• No licensure required.

Job Duties

• Prepares all food items for residents, guests, and personnel, including meats, vegetables soups, gravies, sauces, therapeutic diet items, eggs, and cereals, following standardized recipes.
• Maintains high standards of quality food preparation and portion control in food preparation and serving.
• Sets up serving line in accordance with departmental menus and procedures.
• Maintains proper food storage of all foods by sealing and labeling, and dating (date and description) items before placing in refrigerator or freezer.
• Reviews and follows menus procedures and shall make changes only in consultation with the Director of Dining Services.
• Oversees and maintains walk-ins, refrigerators, and freezers. Daily utilization of leftovers.
• Responsible for ensuring that all knives and utensils are clean, sanitized and properly stored when not in use and held in a sanitizing solution when held at a works station between uses.
• Wiping cloths in use for wiping counters and other equipment surfaces shall be free of food debris and visible soil. Wiping cloths are held in a chemical sanitizer solution between uses.
• Maintains proper sanitation and safety in food preparation area. Handles and prepares food in accordance with sanitary regulations, inspects foods and meats in storage, maintains sanitary conditions of floors, stoves, worktables, refrigerators, and freezers used in cooking.
• Works with Chef in Menu Planning and suggests changes, when necessary, in production or recipe itself.
• Prepares food items for both independent and health care center production.
• Makes daily inspection of kitchen and gives report to Chef.
• Assists Chef with ordering food items for daily production.
• Washes and cleans utensils and equipment utilized in production.
• Report repair and maintenance needs to Production Manager.
• Assist in washing and restocking of all china, glassware, and silverware as needed.

Qualifications

• Advanced knowledge of general kitchen and ingredient offerings to perform mid-level duties in preparation and presentation of menu at community.
• Strong knowledge and understanding of therapeutic food production, including custom orders.
• Knowledge of Health Department Regulations related to food storage, preparation, and service in a CCRC.
• Ability to use and maintain kitchen equipment, including specialized equipment.
• Good communication skills.
• Proficiency with Microsoft Office - word processing and spreadsheets.

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

• Ability to lift 50lbs.
• Extensive walking, bending, stooping, standing, pulling, pushing, and carrying.
• Ability to understand verbal and written instructions in English.
• Ability to taste and smell.
• Exposure to heat and cold.
• Ability to work in a fast-paced environment with multiple tasks.

INDK