Job description

Summary of Responsibilities:

The Chef de Cuisine is responsible for all aspects of food preparation for all dining areas, catering events, and bar. This position ensures that all needed items are prepared focusing on quality, presentation, and schedule, and following production sheets, recipes, and temperature logs. This position assures meals service is satisfactory, following sanitation and Serv Safe procedures, observing and maintaining food storage, cooking temperatures, labeling, and dating. In addition, this position oversees the Sous Chef, Cooks, Cook Helpers, and Utility Workers and performs opening and closing duties as assigned.

Essential Functions:

• Performs opening and closing procedures.
• Communicates to proper personnel through the correct channels when there are discrepancies with food items such as shortages, overages.
• Maintains, utilizes, and supervises proper use of production sheets and temperature logbooks.
• Trains, supervises, directs, and counsels kitchen and utility staff.
• Conducts pre-meal meeting for staff/cook's helpers
• Prepares, sets-up and monitors daily food production, special functions, service and resident satisfaction through proper food handling guidelines and portion control.
• Prepares all food items according to Serv Safe procedures.
• Makes sure service times are followed in all areas.
• Ensures all walk-ins, reach ins and storage areas are organized and all food is properly wrapped, labeled, dated and use by dated, and enforces Use By dates
• Ensures all foods are served at proper temperatures.
• Responsible for keeping food waste to a minimum and utilizing leftovers.
• Ensures food quality and serving lines by accurately following Serv Safe procedures, plate presentation, portion control and using standardized recipes.
• Replenishes food items as required.
• Maintains kitchen, dish room, and all storage areas in a clean and sanitary manner.
• Ensures the completing of sanitation assignments and logs in compliance with food and safety standards.
• Demonstrates interest in learning additional aspect of the job and offers suggestions to improve workflow.
• Completes sanitation assignments, Checks sanitation assignments for completion for Sous Chefs, Cooks and Cooks helpers.

Position Type/Expected Hours of Work:

• This position is full-time in a health care facility that is open 24 hours a day, 365 days a year. Rotating shifts as well as weekend, holiday and work during inclement weather will be required.

Education and Experience Requirements:

• High School Diploma or GED
• Vocational / Technical Degree in Food Service preferred
• 2 year / Associate Degree in Culinary Arts or Hospitality preferred
• 4-5 Years of high volume progressive, proven culinary/hospitality management experience in a variety of settings such as hotels, country clubs or retirement communities.
• 1-3 Years Position as Sous Chef preferred

Certification and Licensure Requirements:

• Valid Pennsylvania Driver's License and acceptable Motor Vehicle Record Check (MVR)
• SERV Safe Certificate

Job Type: Full-time

Pay: $20.00 - $24.00 per hour

Benefits:

• 401(k) matching
• Dental insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Evening shift
• Holidays
• Weekend availability

Application Question(s):

• Vaccination at The Highlands is mandatory for all employees and residents. The applicant must be vaccinated against COVID-19 (including boosters), or willing to receive their first dose before their hire date if offered a position.

Work Location: One location

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