• Responsible for the overall preparation and presentation of the meals.
• Assist the Food Service Director with the receipt and storage of food and with sanitation and safety practices for the community according to Bristal policies and procedures and federal, state and local regulations.
• Assume responsibility for overall operation of department during absence of Food Service Director.
• Manage the kitchen staff with regard to discipline, evaluation and termination. Participate in the hiring process.
• Maintain the highest standard of personal hygiene, dress and appearance according to Bristal Policies and Procedures.
• Plate food using proper portion control utilizing measurement tools ounce scales, scoops, and spoons for resident and employee meals.
• Utilize the proper methods to use, breakdown, clean, sanitize and reassemble kitchen equipment, in accordance with directions from FSD and/or equipment manufacturer.
• Meet all reporting requirements in a concise, accurate and timely fashion, including; temperature logs, in-services, incident/accident reports, Resident complaints and time clock punches.
• Participate in resident dining enhancements and special functions, including; Executive Lunches, formal and private parties and chef action stations.
• Respond to questions and requests of Residents in a timely, accurate, and courteous manner.
• Understand and effectively explain all food service programs to potential Residents and/or family members as part of the community marketing initiative.
• Assist in the orientation and training of new employees.
• Maintain a positive and cooperative manner toward staff and residents.
• Assist other kitchen staff in the performance of their assignments when necessary.
• Demonstrate flexibility to perform duties wherever volume deems it necessary within the Community.
• Respond to changing situations in a flexible and positive manner in order to meet active needs at the moment, such as reprioritizing work when necessary.
• Comply with Bristal safety practices including infection control policies and procedures, and OSHA standards to ensure a safe working environment for self and others.
• Accomplish all other duties assigned by Food Service Director.

Qualifications:    

·         High School graduate; cooking school graduate is preferred.

·         Ability to read and write English, follow written and oral instructions, recipes and labels.

·         Experience in kitchen supervision.

·         2-3 years experience in food handling and preparation, sanitation and safety standards for institutions and/or restaurants.

·         Knowledge of local and state health and sanitation and safety codes

·         Knowledge of and prior experience with food handling, preparation and  cooking.

·         Knowledge of and prior experience with operation of  kitchen equipment

M/F/D/V

EOE