Chef Manager

Position Description

Chef Manager- Senior Site

Primary Function:

The primary purpose of the Chef Manager is to prepare food for residents in the senior living communities in accordance with federal, state and local guidelines and regulations.  The Chef Manager will report to the Executive Director of the community. 

 Typical Duties:

• Ensure that all food preparation and assembling is done in accordance with federal, state and local guidelines, and the Lockwood Dining Manual.  
• Create and maintain a customer centered service culture by demonstrating proactive hospitality with prospects, residents, family members and fellow community associates.
• Prepare soups, salads, entrees, accompaniments, garnishments and desserts following preparation sheets and provided recipes.
• Ensure meal courses are accurately plated, professionally served and cleared according to the Lockwood Dining Manual.  
• Complete reports, paperwork and essential documents as outlined by the Executive Director. 
• Ensure all timecards, PTO requests and schedules are done in a timely manner. 
• Ensure all new hire paperwork and training is completed according to the Lockwood Dining Manual. 
• Complete food temperature checks each meal, taste all food items prepared. 
• Complete preparation records and store food items properly, complete advance preparation as necessary.
• Work independently given proper direction, confer with the Executive Director for any problems/issues that arise.  
• Properly clean the work area and equipment used in food preparation. 
• Provide a clean and safe environment for all residents and staff. 
• Follow safety and sanitation rules and practices. 
• Direct, train and counsel associates when necessary. 
• Knowledge and participation in fire safety procedures and assist with evacuation of residents to a safe location in the event of a fire or other emergency. 
• Participate in company sponsored continuing education and training programs. 
• Maintain clear lines of communication. 
•  All other duties as assigned. 

Skills and knowledge necessary for satisfactory performance include but are not limited to:

• High School Diploma or GED required.
• Must be a minimum of eighteen (18) years of age. 
• Culinary training preferred. 
• Previous kitchen management or team leader experience of 1-3 years. 
• Ability to relate to seniors in a courteous, understanding and cooperative manner. 
• Knowledge and use of proper body mechanics when lifting, bending, pushing or pulling. 
• Capable of lifting up to 50 pounds or more.
• Capable of standing and maneuvering on a tile floor for an 8 hour shift. 
• Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment including a slicer, chopper, food processor, knives, etc. 
• Understanding that performance of certain job tasks will involve exposure to cleaning chemicals that may require precautions.