SUMMARY 

Responsible for providing the day to day direction to ALF kitchen staff, overseeing food preparation, and distribution of meals to persons served; maintains cleanliness of the kitchen; ensures all quality assurance tasks are completed; ensures compliance with local, state and federal regulations as well as company policies. 
 

ESSENTIAL JOB FUNCTIONS

To perform this job successfully, an individual must be able to satisfactorily perform each essential function listed below: 

• Trains staff on standard concepts, practices and procedures for cooking and dietary food preparation.
• Prepares all menu items using established policies and procedures.
• Ensures presentation and preparation of all menu items adhere to established standards, prescribed diet plan, and are delivered at acceptable temperatures

• Communicates any changes to the established menu according to company policy.

• Monitors and ensures  special diets, meal plans, and portions are provided according to menu guidelines.
• Develops and maintains adequate food/supplies, orders as required.
• Inspect supplies, equipment, or work areas to ensure all equipment is cleaned and operating.

• Completes daily quality assurance checks including, temperature logs, quat logs, dish machine logs, water temperatures and any other quality checks required by state or local health departments and food temperature logs.

• Ensures high standards of sanitation, cleanliness and safety are maintained throughout the kitchen areas at all times, in compliance with established standards.
• May oversee full-sized kitchen, in which meals are cooked and prepared on-site.
• Ensures all preventative maintenance services are conducted on kitchen equipment in accordance with established standards.
• Reports any hazardous conditions, equipment, accidents and incidents to supervisor.
• Adheres to policy requiring the timely reporting of consumer and/or employee injuries evidenced by his/her attendance at orientation and annual mandatory education programs.
• Performs other related duties and activities as required.

SUPERVISORY RESPONSIBILITIES

Supervises assigned personnel including performance evaluations, scheduling, orientation and training.  Makes recommendations or decisions regarding employee hires, transfers, promotions, salary changes, discipline, terminations and similar actions.  Resolves personnel problems within position responsibilities.

Minimum Knowledge and Skills required by the Job

The requirements listed below are representative of the knowledge, skill, and/or abilities required to perform the job:

Education and Experience: 

• High school diploma or equivalent
• Two years’ experience in food service industry.
• Supervisory experience preferred.

Certificates, Licenses, and Registrations:

• ServSafe Certification
• Allergen Certification
• Other certifications as required by local jurisdiction.

Other Skills and Abilities:

• N/A

Other Requirements:

• N/A

Physical Requirements:

• Medium Work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

AMERICANS WITH DISABILITIES ACT STATEMENT

External and internal applicants, as well as position incumbents who become disabled, must be able to perform the essential job functions either unaided or with assistance of a reasonable accommodation to be determined on a case by case basis via the interactive process.