Production Chef

Middletown, PA 17057
Salary: $45,000.00 to $50,000.00 /year

Position Summary:

The primary purpose of the Production Chef, is the development and implementation of a 5-Star Restaurant Style dining experience for our residents, coworkers and family members.

Essential Functions:

The following are the functions essential to performing this job:

1. Supports and adheres to The Middletown Home Core Values and Mission

2. Maintains knowledge of residents’ rights and responsibilities, including right of refusal

3. Maintains the confidentiality of all resident information including protected health information; reports known or suspected incidents of unauthorized disclosure of such information

4. Creates and maintains an atmosphere of warmth as well as a calm environment throughout the facility; creates and maintains harmonious relationships with staff, residents, and visitors

5. On-going evaluation of menu selections, to elevate the offering to a higher quality. Ensure compliance to procedures, menu specifications and recipes

6. Maintaining and developing a fresh, homemade approach to menu offerings, while adapting and producing dishes to meet special dietary, religious and allergenic requirements

7. Oversees and has the primary responsibility of Food Production, including the hands-on break-down of meats, thawing, trimming, marinating, cooking, portioning and panning meats. The seasoning, panning and cooking of vegetables. The cooking and preparing of starches, and preparing desserts for plating. While meeting portion control and budgetary constraints

8. Delegating and training our cooks to assist or complete the process. Working with cooks to complete menu production. Including the importance of following correct set-up and closing down procedures and the procedures for the safe handling of tools and equipment

9. An active part of the menu planning process, varying cooking techniques for menu appeal and variety. Works with Ordering Manager for cuts of meats desired and vegetable selection (fresh or frozen). Ensure pull thaws, and product availability for production with Ordering Manger and Department Director. Knowledgeable to check fresh, frozen and ambient foods are fit for purpose

10. Establishes and maintains refrigeration protocols for rotation and storage of food in process

11. Helps in the development of all food service coworkers. Understands techniques for the preparation, assembly, cooking, regeneration and presentation of food

Other Functions:

1. Assist the supervisory staff with the development of the culinary team

2. Meet with the Department Director regularly to keep the program fresh and elevated to exceed the expectations of all guests

3. Assist the food service staff

Minimum Education and Experience

• Formal training/education in a culinary program is required. ACF certification preferred, but not required

• ServSafe Certification is required

• Previous experience in long term care setting and/or in the service of a geriatric population in setting which includes dietary restrictions, modified diets & thicken liquids, preferred

• Previous supervisory experience preferred

Specific Requirements:

• Ability to communicate effectively both orally and in writing

• Highly methodical organizational skills, to ensure accuracy and attention to detail in producing foods in high volumes

• Ability to relate well to the resident populations and their caregivers

• Establishes and maintains positive working relationships with residents, staff, community agencies and general public

• Effective problem resolution skills

• Ability to maintain composure and professionalism in stressful situations

• Ability to make decisions, implement programs, evaluate outcomes, and implement corrective measures as needed with minimal supervision

• Ability to be organized and efficient

• Ability to multitask and handle multiple priorities; ability to be detail oriented

• Critical thinking skills

Working Conditions:

• Moves intermittently during working hours

• Is subject to hostile and emotionally upset residents, family, and team members

• Works evening and weekend hours when necessary

• Is subject to call back during emergency conditions (e.g. severe weather, evacuation, post-disaster, etc.)

• Is subject to injury from falls, burns from equipment, odors, etc., throughout the day, as well as to reactions from dust, disinfectants and other air contaminants

• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses

• May be subject to the handling of and exposure to hazardous chemicals

• Must be able to push, pull, move, and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and or carry such weight a minimum distance of 50 feet

• May be necessary to assist in the evacuation of residents during emergency situations

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