** Head Cook/ Assistant Dietary Director**

** Seaside Rehabilitation**

**Seaside: A Superior Level of Heath Care**

Seaside Skilled Rehabilitation Center is a leading provider of comprehensive rehabilitation and physical therapy services for Southern Maine. Our convenient location on Portlands Back Cove is the ideal setting for short term or long term care and extended rehabilitation, as well as respite and hospice services. We strive to offer a superior level of heath care, with skilled and professional staff, with an unmatched level of access to many specialists from Cumberland County and beyond.

** POSITION SUMMARY**

Supervises and coordinates all aspects of food preparation and delivery according to planned menus, including therapeutic/modified diets. Oversees instruction in maintaining high standards of sanitation, safety, housekeeping and operation/care equipment. Maintains and improves standards of food preparation and service.

** Essential Functions**

* Replaces the Dietary Manager in his/her absence.

* Prepares and directs food preparation and service with respect to planned menus and therapeutic and modified diets.

* Plans cooking schedule and worksheet (reviewing with cooks any changes) and determines amount of and type of food required for the daily menu.

* Directly supervises cooks with responsibilities to include: interviewing, scheduling of work hours for appropriate staff coverage, evaluating cooks work and disciplining as necessary.

* Responsible for operation/care of cooks equipment and develop and maintain assign clearing schedule. Observe federal, state and city health safety standards.

* Make weekly maintenance check of the kitchen and storage areas.

* Responsible for all special functions with respect to food preparation and presentation.

* Receive deliveries and check against invoice and oversee storage (checking quality and temperature of orders).

* Maintain communication with cooks and schedule monthly meeting.

* Post monthly refrigerator/freezer temperature form.

* Assist Dietary Manager with: Establishing and revising policies and procedures, inventory, cycle menu planning and purchasing.

** SKILLS and ABILITIES**

* High School diploma/GED. Associate degree or current enrollment in technical/vocational school in Culinary Arts/Food Service Program preferred.

* Knowledge, training and experience in institutional food service.

* Background in Health Care food service helpful.