Description

Essential Job Duties:

1. Clarifies and organizes all designated shift paperwork and posts the next day’s production schedule.

1. Assists the kitchen staff in all aspects of daily assignments, as required.

3. Informs the Dietary Manager of all activities and operational problems, making suggestions for improvement and corrections as needed.

1. Assists in daily shift change walk-through's of kitchen staff.
2. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned.

6. Responsible for the direction of the kitchen in the absence of the Dietary Manager and Assistant Director.

7. Assists in creating, planning, costing and executing menus, specials and holiday menus.

1. Assists with food orders, production sheets and related material.
2. Assists the chef in executing all catered and special functions.

Other Duties: 

1. Assists in maintaining a high level of customer satisfaction for our residents and their guests.

2. Maintains appearance, cleanliness and service of facility at or above CMS standards through routine, daily cleaning procedures.

1. Assists in maintaining daily, weekly and monthly statistical information as required.
2. Uses time, material and equipment properly to eliminate waste and unnecessary expense.
3. Maintains good working relations with employees; illustrates leadership to promote unity of effort, group pride, harmony and teamwork.
4. Attends in-service training and education sessions as assigned.
5. Performs specific work duties and responsibilities as assigned by supervisor.
6. Learn and adhere to all hospitality promises.

Requirements

QUALIFICATIONS:

1. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions.

1. Two to three years’ experience in a hotel, restaurant, or club with fine dining preferred.
2. Culinary education and supervisory background desirable.
3. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.

4. Knowledge of kitchen equipment operation and maintenance. Some knowledge of nutrition, diets, and texture modification. Health Care experience desirable.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

Moderate to heavy physical effort. Must be able to lift and carry up to 50 lbs independently. May be exposed to very high and low temperatures from ovens, freezers, and refrigerators. Must be able to walk and stand up to 85% of the day. Must be able to stoop, reach, and bend frequently. May be exposed to cleaning chemicals and offensive odors; may need to operate the following equipment with or without reasonable accommodation: Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, various kitchen equipment, carving and kitchen knives.

HOSPITALITY FOCUS: 

Friendship Village Chesterfield fully embraces a culture of hospitality. To that end, we include the following hospitality promises as a guide for our interpersonal interactions with residents, co-workers, and guests:

1. We treat everyone with courteous respect (kindness).

2. We maintain high levels of professionalism – holding ourselves and one another accountable.

3. We make you feel important, starting with a warm greeting, by name and with a smile.

4. We pay attention to details.

5. We ask, “Is there anything else I can do for you?”