Chef

The Food Service Director oversees the scheduling, training and management of the dining room and kitchen and the purchasing of food and kitchen supplies. The Food Service Director prepares and cooks meals for residents and maintain standards of kitchen cleanliness

• Prep and prepare meals and oversee serving and presentation of the meals
• Ensure standards and requirements of the State and Company are being fulfilled
• Establish guidelines for cooking and providing quality assurance
• Follow menus provided by the Registered Dietician
• Set up sanitation standard and ensure all employees conform
• Staffing schedules
• Provide training for all new employees and ongoing in-services
• Establish competitive purchasing budget
• Effective oral and written communication skills, organizational ability, managerial ability and ability to analyze budget information
• State Food Certification
• Extensive food service background, volume cooking and catering