Chef

Responsibilities

• Adequately adhere to all foodservice standards and regulations as set forth by the New York State Department of Health.
• Prepare and cook all meals according to the menu.
• Cook special meals for residents as prescribed by the physician.
• Prepare substitute meals as noted on the substitute meal log provided by the facility.
• Follow the rule of FIFO (First in, first out).
• Label, date, and store foods received upon delivery.
• Ensure all leftover foods are properly covered, labeled, and stored for 72 hours.
• Discard all leftover foods after 72 hours.
• Ensure the cleanliness and sanitation of the pantry room, cooler/freezer, kitchen, and dietary office.
• Wash and clean all used, pots, pans, and utensils.
• Ensure refrigerators and freezers have proper storage temperatures and thermometers.
• Keep records of food serving temperature, substitutions, and dated menus.
• Attend In-Service classes in relation to nutrition, food preparation, and presentation.
• Cook both therapeutic and regular meals as needed.
• Regularly inquire about updates to residents' diet roster.
• Check daily census for accurate meal preparation.
• Occasionally lift boxes weighing up to 40 pounds.

Requirements

• Minimum of 18 years of age; high school diploma or equivalent preferred.
• Previous cooking experience required.
• High degree of personal cleanliness and hygiene required; health status suitable for food service.
• Ability to read and understand work assignments, as well as report verbally and provide written documentation as necessary.
• Respect for residents’ privacy and rights; display of genuine concern and empathy for the elderly.
• Able to perform tasks while upholding high standards of quality, cleanliness, and kindness.

Qualities

• Responsibility, diplomacy, and ability to work well with fellow staff members.

Pay

Not specified.

Schedule

Not specified.

Benefits

Not specified.