REPRESENTATIVE DUTIES: (Including but not limited to)

·Acts in the capacity of Director in the Directors absence

·Assist with the stock process (receiving, storing, etc.)

·Ensuring the kitchen runs in a smooth manner

·Rounding with the nursing staff & residents

·Following up & directing staff on their tasks assigned

·Documenting with disciplinary actions

·Fills in frontline staff positions when short / call outs / vacations etc.

·Assist with scheduling as needed

·Assist with ordering stock as needed

·Performs any other duties as assigned by the Dietary Director / Administrator

QUALIFICATIONS:

·At least 2 years Management / Supervisory experience

·Experience working in a Hospital / Long Term Care setting

·Proven work experience as a Chef or Cook

·Hands-on experience with various kitchen equipment (e.g. ovens and grills)

·Knowledge of culinary / baking techniques

·Ability to remain calm and undertake various tasks

·Excellent time management abilities

·Up-to-date knowledge of cooking techniques and recipes

·Ability to safely handle food in accordance with the facility policies and procedures, as well as all state and federal regulations

·Responsible for supervisor of the Dietary Staff in absence of the Dietary Director

EDUCATION/EXPERIENCE

·High School diploma or GED

·One to two years of related work experience

·ServSafe Certified is required (can be completed upon hire)

SPECIAL DEMANDS:

·Working in awkward positions or performing repetitive manual tasks

·Excessive Standing

·Lifting or carrying heavy objects (not to exceed 50 lbs.)

·Ability to follow recipes

WORKING HOURS:

·Varied hours and days of the week.

·Flexibility in schedule; i.e., weekends, holidays, evenings.