Chef

Silverbell Homestead supports the care needs of 13-14 elderly clients residing in our community. Check out our website to learn more www.silverbellhomestead.com

***BOUTIQUE STYLE** SENIOR CARE HOMESTEAD on CANE CREEK RD in FLETCHER, NC 28732 **SILVERBELL HOMESTEAD is a 13 bed home-like setting. Nothing like this in W. North Carolina until NOW.

We are expanding with 2 additional homes of similar size on the property. The Master Chef will have input into the design of a centralized kitchen and the kitchenettes within the other two homes. An opportunity for management growth, creativity, and expanding your culinary skills/resume.

COME JOIN THE FAMILY!!!!

The Master Chef reports to the Navigator/Owner of Silverbell Homestead (SBH)

The Master Chef to plan and prepare meals for residents, their guest(s) and caring staff of Silverbell Homestead, using Gordon Food Service and other stores for grocery shopping by planning the menu, managing inventory, preparing a list and placing the orders for delivery or pick-up, and related tasks in the residence of Silverbell Homestead. Will collaborate with the Navigator, the Owner (Rae Booth), and the residents, on a custom-curated menu based on health information provided in resident profiles, availability for fresh local ingredients, healthy/balanced meals and quality taste to the palate as well as appealing look/textures to increase appetite. Maintain a clean and organized kitchen/oven/dishwasher.

ESSENTIAL SKILLS/QUALITIES:

· Associates degree or higher in related field preferred.

· Experience of 3 years or more as a cook for a medium/large group of people.

· Knowledge of healthy, balanced cooking practices.

· Knowledge and demonstrated practices of NC Food preparation, storage, and safe kitchen practices. ServSafe certification a plus.

· Must be able to communicate effectively with residents, families, staff, and community of providers for Silverbell Homestead.

· Must be able to be a team player.

· Experience managing to a budget.

· Must pass a criminal background check.

· Must meet all health requirements to perform the job.

· Must be about to perform the duties and responsibilities essential to the job function with or without reasonable accommodations.

· Must have a valid driver’s license.

· Nurturing ability (caring, understanding, empathetic, and compassionate).

· Articulate, with strong verbal and written skills, and a pleasant phone manner.

· High level of emotional intelligence.

· Creative problem-solving skills.

· Conflict resolution that leads to win-win.

· Organized and detail oriented, good documentations skills.

· Flexible; able to multi-task.

· Positive attitude.

· Proactive; willing to take initiative and follow through to completion.

· Capable of exercising discretion and independent judgement in the performance of job functions.

ESSENTIAL FUNCTIONS:

Menu Planning and Preparation:

Menu planning, evaluate local providers and research on sourcing of seasonal local ingredients are expected. Monthly or Weekly menus are to be finalized every Monday. All of the agreed upon menu items are subject to change from the initial menu due to ingredient availability, quality, or other unforeseeable factors. Priority is given to sources of organic/other ingredients via Gordon Food Service first, then from local or sustainable Markets i.e Sam’s, Ingles or Dollar General. Publish menu daily for the residents to be informed.

Shopping:

The shopping will be the responsibility of the Chef. The Chef has the responsibility to ensure that all ingredients needed for the week’s menu will be on the list for timely purchase thru Gordon Foods (twice a month). Other items needed can be purchased from local providers (Sam’s, Ingles, Dollar Tree etc.) To shop for SBH, a business credit card will be used to make all purchases. All receipts must be gotten and placed in a folder for Navigator to process.

Quality Assurance:

Assure the kitchen is always left clean and orderly. Guide and instruct all staff as to the proper ways you’d like to run the kitchen. Food Safety guidelines will be followed at all times (temp checks, labeling, food management etc.) Serve as the leader all things kitchen and food.

Maintain equipment effectiveness by regular cleaning and maintenance.

Ask and seek out feedback from residence regarding their likes, dislikes regarding the quality of the menu and taste of the meals. Ensure highest quality standards are being met or exceeded.

Compliance:

Maintain current knowledge of NC state regulations and ensure compliance in all surveys conducted by licensing and regulatory authorities.

Expectations:

· Promptly arrive at the agreed-upon time on Monday thru Friday. Weekend meals will be prepared in advance and instructions left for care partners to reheat/prepare during the weekend.

· The Chef is given a monthly budget. Communication and predictions of costs are to be given to the Leadership team. (Budget: $10 a day per resident)

· The Chef is to organize and submit any receipts on daily by placing in an identified folder.

· You will have full authority of the cooking area for your entire scheduled time along with the caregiving staff who assist with dishwashing and re-shelving. Though you have priority to the space it is expected that you incorporate the residents needs in all menu planning. At times food preparation activities for residence maybe identified while keeping the resident safe and the food safe from contaminants. Boundaries will need to be set and executed in a friendly community minded way.

· The chef is responsible to foster a team relationship with all staff for the community’s nutritional needs and to foster and promote the feeling of a holistic home for all residents and staff alike.

· The chef is responsible to cook fresh meals and proper food storage everyday.

· The chef is responsible to plan for alternative meals for residents that want other choices according to their dietary needs and taste.

· In preparation for days off the chef is responsible to provide pre-made meals using fresh ingredients with instructions for the caring staff to easily heat, present and serve.

· The Chef is responsible to leave instructions for caring staff to help in preparation of the community needs to take ingredients out of the freezer for the Chef to prepare upon their arrival.

· The Chef is responsible to stock the freezer with frozen back-up meals and take inventory of the ingredients available on site.

· The Chef is responsible to listen to the resident’s favorite recipes and foster a way for them to be a part of continued preparation of their favorite recipes and comfort food. Encourage healthy eating while allowing for their “bad” habits and wishes to independently have their individual eating habits.

· The Chef along with caring staff will plan special events/holidays within the homestead and menus occurring frequently for our community.

· Rarely, larger community special events will be planned and incorporated for the homestead. The chef will work with the leadership team for the larger special events and communicate what extended supplies and staff may be needed for the larger events.

· The Chef is to have a current list/knowledge of residents’ dietary needs (found in the operational tool, RTasks or discussed by the RN), personal likes/dislikes and meal preference times and to fulfill those on as much of an individual basis as is possible.

· The Chef is to keep in mind residents' birthdays and to have a favorite meal and/or birthday cake or special treat as the resident would appreciate.

· The Chef will ensure that there are treats kept on hand for residents to share with family and community visitors as they would in their own home. (ie: popcorn, brownies, muffins, fruit etc.).

· The Chef is responsible to maintain and inform leadership of any supplies and equipment that they need to keep the community nutritionally supplied. This includes and is not limited to cleaning of all kitchen areas and ensuring safe operating equipment dishwasher, refrigerator, freezer, and pantry. labeling of all ingredients and expiration dates. All staff is responsible for labeling leftovers when placing in refrigerator/freezer for future use.

· The Chef is responsible for the training of all community staff and where appropriate active residents for safety standards in the kitchen. (temperatures, recording of expirations, labeling of all food storage in refrigerator, freezer and pantry). Note: If not already SafeServ trained, chef will be attending the NC Food Safety Program/SafeServ.

· The Chef is responsible to interact with family and community in a professional informative manner and to redirect any questions outside of their scope of practice to the Navigator or Leadership Team.

Working Conditions:

Hours: Full-time (30-36 hrs) hourly pay (some weekends/holidays may be needed but planned and agreed ahead of time).

• Some travel to pick up supplies required, and mileage reimbursed when necessary.
• Is subject to frequent interruptions.
• Works as a team player and comes from a place of education to the staff.

Note: All duties and responsibilities listed are considered to be essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. Marginal functions of the position (those that are incidental to the performance of fundamental job duties) have not been included. This job description does not constitute an employment agreement between Silverbell Homestead and the employee and is subject to change by the employer as the needs of the business and requirements of the job change.

Job Types: Part-time, Full-time

Pay: $30.00 - $35.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Physical Setting:

• Casual dining restaurant

Work Location: In person

Salary : $30 - $35