Chef- Part Time Evenings

BETHESDA NORTH POINTE
 CHEF

JOB DESCRIPTION

Job Summary: This position practices culinary art to prepare nutritious meals according to the menu with individual thoughtfulness. 

Job Relationships:

1. Reports to: Head Chef
2. Interrelationships with: Culinary, nursing, recreation, and environmental services team members.
3. Supervisory responsibilities: Culinary servers in absence of Head Chef.

Hours of Work: As scheduled 

Dress Code: Clean uniform tops and identification name tag

Essential Requirement of Work: (Minimum qualifications necessary to function at full productivity)

1. Education and Training: Non-specific for this job.
2. Experience:
   1. Previous quantity cooking desired.
   2. Must be able to read, write, and perform mathematical formulations.
3. Personal:
   1. Plan work schedule for the day based upon the menu.
   2. Meet meal schedules.
   3. Must be able to work with, supervise, and secure the cooperation of fellow dietary employees in order to implement the meal.
   4. Must work with geriatric residents and understand their special needs.
   5. Must have leadership skills to direct the dietary department in the absence of the dietary manager.
   6. Must be knowledgeable in weights and measures.
   7. Must be knowledgeable in the storage of food products.
   8. Must be understanding of sanitation and safety measures to meet state and federal regulations.
   9. High level of proficiency and time management to meet meal regulations time.
   10. Must have the capacity to operate commercial equipment.
   11. Must be in good physical and mental health.

Physical Demands of the Job:

1. Lifting weights up to 50 pounds occasionally.
2. Working in well-lighted and well-ventilated kitchen.
3. Exposed to temperature extremes in kitchen and food storage areas.
4. May be subject to burns, cuts, and falls. Will receive training on safe practices and procedures of care and operation of equipment.
5. Stand, stoop, bend, and walk most of the day.

Mental Demands of the Job:

1. Calculation of special diet and special needs of residents.
2. Maintain mental alertness in order to accurately follow dietary menus and resident diet cards while managing time regulation.

Principle Job Responsibilities:

Responsibility: Preparation of food.

Tasks:

Responsibility: Organize and participate in serving.

Tasks:

1. Turn on necessary equipment needed .
2. Check temperature of food items and record.
3. Arrange salad, desserts, and special requests and supplements.
4. Respond to requests.
5. Organize serving utensils for proper portion sizes.
6. Dish foods according to therapeutic diets and special requests.
7. Store all leftovers in proper containers, label, date, and refrigerate.

Responsibility: Ensure proper sanitation and safety measures are followed at all times.

Tasks:

1. Record temperatures in coolers and freezers.
2. Prepare food in a sanitary manner using proper food handling and hand washing techniques.
3. Maintains a clean working environment.
4. Follow posted procedures for safe operation and care of equipment.
5. Complete assigned cleaning duties.
6. Attend scheduled sanitation workshops.
7. Sanitize pots and pans.
8. Empty garbage cans and reline.
9. Put soiled potholders and soiled linen in laundry.

Responsibility: Perform culinary management responsibilities as instructed.

Tasks:

1. Manage the department in the absence of the Head Chef.
2. Assist in receiving and storing of incoming food and supplies.
3. Report food and equipment needs Head Chef.
4. Communicates and cooperates with staff, residents, and their families.
5. Comply with long-term care regulations and written dietary procedures and policies.
6. Replace personnel in absence of scheduled employees.

Professional and Personal Growth:

1. Report for and leave the work area on a timely basis.
2. Participate in annual performance evaluation process.
3. Write yearly personal goals.
4. Participate in all required in-service programs at Bethesda.
5. Maintain a professional conduct and pleasant, friendly attitude towards staff, residents, and visitors.
6. Be willing to learn and change to meet needs that arise.
7. Read current information on changes in dietary practices.
8. Continually update knowledge of dietary effects to the geriatric population.