Qualifications (Education and/or Experience):
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must possess a High School diploma or equivalent.
Must have completed Culinary School Program and have three to five years of food service experience. Ten years of relevant experience in lieu of Culinary School Program.
Must be Servsafe certified or have current Food handlers certificate
OTHER REQUIREMENTS: Must be able to read, write, speak and understand the English language and carry out oral and written instructions.
Top training in cooking skills, leadership and ability to organize and carry out many tasks.
Knowledge of nutrition, knife skills and proper food preparation techniques.
Possess a high degree of cleanliness and hygiene.
Possess great communication skills and be able to work in team environment.
Work calmly under pressure.
Able to prepare recipe conversions.
Step in to replace the Sous Chef or Executive Chef.
Ability to verify that food meets requirements for quality and quantity.
Ability to prepare original dishes.
Knowledge and ability to follow strict health codes.
Give suggestions to Chef regarding preparations.
Assist Chef and Sous Chef in training new staff.
Keep a check of the safety of all kitchen equipment.
Notify and discuss problems with maintenance department and servicemen.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must possess the ability to deal tactfully and work harmoniously with personnel, residents, and family members, visitors, government agencies/personnel and with the general public.
Must possess the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, and procedures that are necessary for providing sound accounting techniques.
Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing practices.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk, hear, speak, feel, smell, taste and see. The employee must be able to move intermittently throughout the workday, balance, climb, crouch, kneel, lift, push, pull, reach, and stand. An employee will be required to carry or lift weights of 50 lbs or less.
The employee must be able to cope with the mental and emotional stress of the position and have the ability to relate and work with ill, disabled, elderly, emotionally upset, and at time hostile people within the facility.