Chef

Responsibilities

• Oversees the entire dietary operation, including orientation, training and supervision of the dietary staff.
• Performs ongoing training and provides staff evaluations.
• Able to assist in direct operations as needed
• Ensures all staff are able to appropriately use and clean dietary equipment.
• The FSM is responsible for the care of all dietary equipment.
• Maintains an effective in-service program to ensure employees remain proficient in duties and the food service operations remain within appropriate standards.
• Conducts meal rounds to supervise the delivery of meals to the residents.
• Makes themselves available to the residents and their families in regards to food preferences and suggestions.
• Understands the “likes and dislikes” of the residents.
• Supervises all work areas including preparation, production, stock rooms and the dish room area.
• Standards of safety and sanitation will be maintained.
• Assists in the purchasing of high-quality foods and verifies that high quality foods are received from the vendors.
• Oversees inventories and stock rotation to decrease waste.
• Works with Dietitian in menu planning and development.
• Participates in QAPI and promotes performance improvement efforts for the department and the facility.
• Caters facility special events and works with the Activity Director for special events planned for the residents.

Qualifications

• Needs to be a certified dietary manager or have an associate degree and/or certification in the culinary arts.
• Maintains effective communication with the dietitian/diet tech and other facility disciplines to ensure team work and quality patient care.