What are the responsibilities and job description for the Chef Evening Shift -StoneRidge position at BETHESDA HEALTH AND HOUSING?
BETHESDA STONERIDGE
CHEF
JOB DESCRIPTION
JOB DESCRIPTION
Job Summary: This position practices culinary art to prepare nutritious meals according to the menu with individual thoughtfulness.
We are seeking a dependable and motivated Part-Time Chef to join our team at our new Stone Ridge Independent Living facility. This is a great opportunity for individuals who are passionate about food and eager to learn, as no prior professional cooking experience is required. We provide hands-on, on-the-job training to help you develop the skills needed to succeed in this role.
As a Part-Time Chef, you will assist with meal preparation, cooking, and maintaining a clean and organized kitchen environment while helping deliver high-quality meals to our residents. You will work closely with our team to ensure a positive dining experience in a welcoming and supportive community setting.
Ideal candidates are reliable, willing to learn, and enjoy working as part of a team. Flexible scheduling may be available.
Join us at Stone Ridge and grow your skills in a supportive, community-focused environment.
Hours of Work: Part-Time
Every other weekend: 10-6:30pm
2 days per week: 12-6:30pm
Essential Requirement of Work: (Minimum qualifications necessary to function at full productivity)
- Education and Training: Non-specific for this job.
- Experience:
- Previous quantity cooking desired.
- Must be able to read, write, and perform mathematical formulations.
- Personal:
- Plan work schedule for the day based upon the menu.
- Meet meal schedules.
- Must be able to work with, supervise, and secure the cooperation of fellow dietary employees in order to implement the meal.
- Must work with geriatric residents and understand their special needs.
- Must have leadership skills to direct the dietary department in the absence of the dietary manager.
- Must be knowledgeable in weights and measures.
- Must be knowledgeable in the storage of food products.
- Must be understanding of sanitation and safety measures to meet state and federal regulations.
- High level of proficiency and time management to meet meal regulations time.
- Must have the capacity to operate commercial equipment.
- Must be in good physical and mental health.
Responsibility: Organize and participate in serving.
Tasks:
- Turn on necessary equipment needed .
- Check temperature of food items and record.
- Arrange salad, desserts, and special requests and supplements.
- Respond to requests.
- Organize serving utensils for proper portion sizes.
- Dish foods according to therapeutic diets and special requests.
- Store all leftovers in proper containers, label, date, and refrigerate.
Responsibility: Ensure proper sanitation and safety measures are followed at all times.
Tasks:
- Record temperatures in coolers and freezers.
- Prepare food in a sanitary manner using proper food handling and hand washing techniques.
- Maintains a clean working environment.
- Follow posted procedures for safe operation and care of equipment.
- Complete assigned cleaning duties.
- Attend scheduled sanitation workshops.
- Sanitize pots and pans.
- Empty garbage cans and reline.
- Put soiled potholders and soiled linen in laundry.
Responsibility: Perform culinary management responsibilities as instructed.
Tasks:
- Manage the department in the absence of the Head Chef.
- Assist in receiving and storing of incoming food and supplies.
- Report food and equipment needs Head Chef.
- Communicates and cooperates with staff, residents, and their families.
- Comply with long-term care regulations and written dietary procedures and policies.
- Replace personnel in absence of scheduled employees.
Salary : $17 - $19