Chef De Cuisine

Ridgeview Health Center is currently hiring for a Full Time Chef De Cuisine.

Salary position range: $73-76K Plus a potential 10% annual bonus

$3,000.00 Sign on bonus (1500 upon hire, 1500 after 90 days)

General Summary

The Chef de Cuisine is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees. In the absence of Nutrition Services Director, the Chef de Cuisine will assume responsibility for the entire operation.

Principle Duties

• Organizes all employee work assignments and schedules. Assists the kitchen staff in all aspects of daily assignments, as required. Informs the Director of all activities and operational problems, making suggestions for improvement and corrections as needed.
• Interviews and hires kitchen employees. Maintains work schedules for kitchen employees and approves employee time cards. Performs annual performance reviews for all kitchen employees. Assists in ongoing in-service education programs and holds regular meetings with kitchen employees.
• Plans, costs, and executes all menus, including seasonal cycle menus, special theme day menus and holiday buffets.
• Tastes prepared foods for accurate recipe representation, oversees meal services, and assures proper presentation.
• Orders food and beverage supplies based on forecasting and estimation.
• Maintains a high level of customer satisfaction for our residents and their guests.
• Maintains the appearance, cleanliness and services of facility at or above Health Department standards through routine cleaning schedules.
• Accountable for compliance to Title 22 and CMS regulations.
• Maintains daily, weekly, and monthly statistical information as required.
• Assists the Director to maintain survey readiness and compliance with infection control standards.
• Responsible for implementing and maintaining inventory management system.
• Responsible for kitchen sanitation program and consistent monitoring.
• Actively participates in community QI program.
• Emphasis on educating and developing culinary team members.
• Coaches, Counsels, and conducts disciplinary action with staff when appropriate.
• Other duties as assigned by supervisor.
  
  

Qualifications

• Minimum of three years’ experience as an executive chef or chef de cuisine in a healthcare environment or restaurant.
• Minimum three years’ supervisory experience
• Knowledge of Title 22 and CMS regulations
• Health care food & nutrition experience preferred
• Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet
• Culinary education strongly preferred