Chef

Taking care of dependent persons is worthwhile work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities

Purpose of this position: Overall responsibility for the provision of a high quality dining service that takes into account resident preferences and dietary considerations, in compliance with applicable food safety and licensing regulations. Maintains a clean kitchen and follows safe food handling and storage practices. Provides positive leadership for all culinary staff.

Qualifications: Degree as Chef from a culinary institute or certified program, or Restaurant/Food and Beverage management; or significant experience in food service and sanitation. Must maintain Food Protection Manager and HACCP Certification in food service safety and sanitation (such as ServSafe); knowledge and understanding of geriatric dietary needs and concerns; menu planning; kitchen management; Strong leadership and motivational skills for effective staff supervision, training and leadership; Excellent cooking skills, with experience in catering or culinary services management. Experience and training in professional cooking, applicable certification. Good math skills to accurately adapt ingredient measurements for recipes. Exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. Must be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage.

Must be able to pass the state mandated criminal background screening and random drug testing.

Essential Functions:

1. Menu Planning: paying attention to resident likes and dislikes, including special diet considerations; incorporating seasonal and fresh fruits and vegetables into daily meals; incorporate “farm to table” foods in menus; balanced menus incorporating the Tufts Senior Food Pyramid. Maintain inventory for at least 3 days’ meal service, as well as emergency supply – including bottled water – for meal service in the event of a power outage or other emergency; If the home has a Live Herb Wall the chef will incorporate use of fresh herbs in cooking and serving of meals.

2. Meal service: assure meals are prepared and served on time, at the proper temperature. Establishing and maintaining standardized recipes, preparation guides, and production standards. Special events, including men’s lunches, cook-outs, family functions, etc. Educate staff on proper meal service and clearing (LL/RR) and use of proper portioning and serving utensils. Walks the dining room and interacts with residents and guests during meal service.

3. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assure that all residents have the opportunity to enjoy quality meals every day. Meeting with residents at move-in and periodically thereafter to review preferences. Lead the Chef Forum at least monthly to solicit input and feedback from residents regarding the content and quality of the entire dining experience.

4. Resident Well-Being - Provides input to the resident assessment process for the development of individual resident service plans as needed to assure nutritional needs are satisfied. Assures compliance with diet orders and nutritional status of residents (in cooperation with the Resident Services Coordinator). Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition.

5. Financial compliance with budget for food, beverage, supplies, equipment and labor. Maintain inventory of necessary food and non-food supplies – taking advantage of sales and promotions and local food sources to ensure best product at best price. Track Resident room trays, guest and staff meals for billing and credit back to culinary services account.

6. HR - Staff hiring, training and supervision: assure sufficient staff is hired, trained and performing the duties necessary to provide quality meals to meet resident nutritional needs. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible, and proper plating of food including use of garnish. Use ON SHIFT for staff scheduling and monitoring time in/out. Control overtime and labor hours. Provide timely education and disciplinary actions as needed. Prepare and review Employee Performance Evaluations timely for 90 days and annual reviews.

7. Sanitation - Maintains proper cleanliness of kitchen, equipment, storage, and surfaces; Regularly inspects all areas of kitchen for cleanliness; Proper use and maintenance of equipment. Monitors community for food-borne illnesses; Assures staff is well trained and competent in maintaining a clean kitchen and food service; maintains adequate supply of single use meal service items for use during resident illnesses.

8. Regulatory compliance with HFA rules, HPM policies and procedures, County Health Department Food Service Sanitation guidelines, and SERVSAFE standards for cleanliness, maintenance and documentation.

9. OTHER: Maintains Live Herb wall if applicable; Participate in marketing the home through preparation of gift foods provided to referral sources during outreach marketing, guest meals, special events, cooking programs, etc.

Secondary Functions:

1. Participate in Family and Community events as directed.

2. Participate in the evening and weekend Manager on Duty (MOD) rotation.

3. Collaborate with the Life Enrichment Coordinator for special events and theme days 4. Direct involvement in at least 1 resident life enrichment events per month such as Chef Forum

5. Maintain a clean, safe and well organized desk and work space.

6. Proper utilization of email and internet,

7. Complies with, and enforces, the NO GOSSIP policy,

8. Compliance with HIPAA for resident and employee health information.

9. Other duties as assigned or as may be necessary to assure that the goals and objectives of this assisted living center are fulfilled.

10. Comply with Life Safety policies and participates in periodic drills;

11. Participate in educational and training opportunities;

12. Report safety and health hazards to your supervisor or the Maintenance Supervisor

13. Report any observed concerns or changes in a resident to the Shift Supervisor

Code of Conduct:

1. The Chef is a member of the Management Team for this living center and is expected to maintain professional standards of behavior.

2. The Chef will model the HPM-ALC core values: Honesty, Quality, Respect, Teamwork, Potential and Balance.

3. The Chef is expected to communicate professionally, maturely and respectfully with ALL persons associated with this living center.

4. Compliance with the code of conduct included in the Employee Handbook.

5. Treats all residents with dignity, respect and compassion;

6. A good will ambassador for this assisted living center;

7. Reports to work on-time, as scheduled;

8. Works cooperatively with co-workers, supervisors, and other personnel associated with this assisted living center;

9. Complies with rules of Resident Rights; Complies with HIPAA Privacy rules;

10. Complies with the guidelines of the Employee Handbook for this assisted living center;

Physical & Mental Requirements:

1. Able to lift 50#

2. Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time.

3. Able to perform physically repetitive work.

4. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures.

5. Able to work with strong smells and chemicals

6. Ability to handle pots and pans, stir a variety of textures for extended periods of time.

7. Ability to use telephone and computer (including email) for communication

8. Ability to communicate verbally and in writing with residents, co-workers, and supervisors.

9. Ability to comprehend written and verbal instructions in English

10. Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents.

Compensation & Benefits:

Hourly Wage or Annual Salary, and benefits as stated in the Employee Handbook.

Eligible for 2% increase in pay rate after 90 days of employment with a satisfactory review.

Annual increase in pay rate is merit based, as determined by a comprehensive, written performance review conducted by the supervisor and Administrator.