Executive Chef

Responsibilities

• Plans, prepares, and serves attractive, nutritious meals in an organized, timely, and sanitary manner.
• Aids in ordering of supplies and food for weekly menus.
• Aids in menu planning and preparation of monthly dining calendar.
• Aids the Culinary Services Director in maintaining a well-organized and efficient Dining Services department.
• Prepares and serves meals for assigned shifts.
• Maintains standards for dining services to the Residents to include efficient meal service delivery, customer service and cleanliness of the dining room and kitchen.
• Cleans after preparation and service; work area, pots and equipment.
• Ensures all leftovers are covered, labeled, dated and stored in the proper place.
• NYS compliance for Assisted Living meals and special diets.

Qualifications

• High School graduate or equivalent.
• Must possess Food Service Sanitation Certificate as per State/Local requirements.
• High Experience and/or knowledge of volume meal preparation and serving for large groups.
• Some supervisory experience preferred.
• Ability to read and understand recipes, work in a team environment, work flexible shifts, handle multiple tasks at one time and communicate effectively verbally and/or in writing.

Pay

$31.25/hour based upon experience.