New Hire Rate: (Make up To $20/hr - $22/hr)

We offer the Following:

• Premium Compensation
• Great Benefits Package
• Fun, Family-Like Team, and Atmosphere!
• Work in a Beautifully Remodeled Office
• Professional Growth & Stability
• Innovative Training Programs

Covid 19 Vaccine: Required 

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off

Educational Requirements: Associate’s degree or higher in food service management or in hospitality (if the course of study includes food service or restaurant management) from an accredited institution of higher learning.

Experience Required: Two years of direct food service experience and 1 year of management experience.

Professional Licensure and Certification Required: N/A

Essential Functions

1. Establishes departmental regulations and procedures and develops standards for the organization and supervision of food service.
2. Takes the leading role in planning menus that take into account costs and suitability and standardized recipes for menu requirements.
3. Makes frequent inspections of all work, storage and serving areas to determine that regulations and directions governing dietary activities are followed.
4. Develops and prepares policies or procedures governing handling and storage of supplies and equipment, sanitation and compiling of reports and record keeping.
5. Makes final determination of quality and quantity of non-food supplies, equipment and food ordering.
6. Reviews records, reports, regular and therapeutic menus, nutrient analysis and food cost.
7. Plans, develops organizes and implements departmental goals and objectives.
8. Exhibits creativity and initiative in pursuing organizational and departmental growth and development.
9. Develops, revises and interprets departmental policies.
10. Develops and controls budgeted expenses.
11. Conducts staff meetings and meets with members of other departments to coordinate activities with those departments.
12. Submits appropriate reports as required; participates in quality improvement projects within the facility.
13. Communicates effectively on all levels both orally and in writing.
14. Maintains interdepartmental cooperation.
15. Analyzes, evaluates and solves inter- and intradepartmental problems: recommends solutions when necessary.
16. Ensures meals are palatable & well-presented before serving residents.
17. Doing rounds on a daily basis to ensure a clean, orderly & well-run kitchen.
18. Ensuring proper temperatures of meals & drinks before serving.
19. Reviewing & changing menu to accommodate a wide variety of preferences.
20. Participates in inspections (surveys) conducted by authorized agencies
21. Participates in quality assurance and improvement processes within the facility.
22. Demonstrates the mission, vision, and values of the facility through professional excellence.

ACKNOWLEDGEMENT

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. All pay rates and bonuses are paid and/ or awarded to employees based on the facilities policy and/ or the CBA, depending on the position.