POSITION TITLE
CHEF / SUPERVISOR
REPORTS TO
Dormitory Manager
OVERALL SUMMARY
Responsible for overseeing and coordinating activities and operations of employees engaged in preparing and cooking food products; manages all aspects of food preparation, presentation and service.
Also responsible for overseeing and coordinating daily operations of housekeeping staff to ensure highest standards of cleanliness, product quality, and guest service for the residence facility.
POSITION FUNCTIONS
- Develops implements and produces creative, innovative and high-quality menus which meet the needs of our clients, staff, and guests, reviews and changes menus as appropriate and directed.
- Ensures accommodation of physician/medical prescribed diets.
- Oversees preparation of a wide variety of cuisine (clients, staff, catering), production, and presentation; ensures that recipes are followed and preparation and presentation are adhered to consistently.
- Supervises staff: trains, motivates, develops, and evaluates; monitors performance and provides regular feedback; promotes teamwork; holds staff accountable; manages schedules and workflow.
- Performs and directs scheduled inspections to ensure that all areas of the facility are properly cleaned exceeding departmental standards.
- Possesses and maintains thorough understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen/facility remains current.
- Ensures all food preparation/service and residence facility operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures.
- Manages departmental expenses within approved budget constraints.
- Procures quality food at most favorable prices; completes food production records and cost menus on a regular basis.
- Reports facility maintenance needs. Schedules maintenance as required.
- Helps ensure expectations are met and often exceeded through daily interaction with clients, customers, and guests to elicit feedback; incorporates appropriate input.
- Assists staff with job functions as needed to ensure optimum service to all patrons.
- Performs other duties as assigned and needed.
POSITION REQUIREMENTS
- Graduate of a recognized culinary school or equivalent.
- Minimum five years’ related experience.
- Thorough knowledge of food preparation technques and styles.
- Demonstrated proficiency in supervising and motivating employees.
- Ability to work independently and as a member of various teams and committees with good attention to detail.
- Sound judgment with the ability to make timely and prudent decisions.
- Strong organizational, problem-solving, multi-tasking and analytical skills.
- Working knowledge of Microsoft Word, Excel, and Outlook.
- Availability to travel regularly to Oregon
- Ability to stand for long periods of time.
- Ability to lift and move up to 40 pounds.
POSITION SPECIFICATIONS
- Full-time exempt position.
ACKNOWLEDGEMENT
- Please be aware that this job description is subject to change; other functions may be assigned/reassigned at the discretion of management.
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