Chef

Responsibilities

• Culinary Leadership: Oversee all aspects of kitchen operations, including menu planning, food preparation, and food service.
• Lead, mentor, and develop a high-performing culinary team.
• Menu Development: Develop and implement creative and appealing menus that meet the dietary needs and preferences of our diverse resident population. Ensure menu variety and incorporate seasonal ingredients.
• Food Safety & Sanitation: Maintain a clean and safe kitchen environment. Ensure strict adherence to all food safety and sanitation regulations. Monitor food temperatures and maintain proper food storage practices.
• Inventory Management: Manage food inventory, place orders, and control food costs. Monitor and maintain adequate levels of kitchen supplies.
• Resident Satisfaction: Interact with residents to ensure their satisfaction with meal service. Address any dietary concerns or special requests promptly.
• Teamwork & Collaboration: Collaborate effectively with other departments, including dining services, nursing, and resident services.

Qualifications

• Graduate of a reputable culinary school.
• ServSafe Food Service Manager and ServSafe Allergen certifications required (must be obtained within three months of hire).
• Minimum of two years of culinary experience in a professional kitchen, preferably in a healthcare or senior living setting.
• Strong knowledge of food production techniques, including cooking, baking, and presentation.
• Flexible schedule with evening and weekend availability.

Benefits

• Competitive salary and benefits package
• Paid Time Off - start accruing day one of orientation
• Paid Holidays
• Access up to 50% of your earned pay DAILY!
• Flexible scheduling
• Company-paid Life insurance for FT staff
• Priority Health Medical, Delta Dental, and Vision Insurance
• 401(k) retirement plan
• Career advancement opportunities within the Pomeroy Living family

Compensation

50000-70000 Yearly Salary