The Chef is responsible for preparing high-quality, appetizing meals and demonstrating adaptability when needed. They will apply their education, training, and experience to ensure food is prepared properly and consistently. A key aspect of the role is maintaining a clean, safe, and healthy work environment.
Responsibilities
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Prepares menus, including accommodations for special dietary needs.
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Assists with ordering and receiving kitchen supplies and ingredients, while effectively managing food costs.
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Operates and maintains kitchen equipment safely and according to instructions, reporting any issues to the Culinary Director.
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Ensures the kitchen remains orderly and clean by adhering to established sanitary standards.
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Demonstrates strong leadership in supervising volunteers and residents, fostering clear communication and effective organization.
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Minimizes waste by creatively utilizing food and leftovers, and properly storing or discarding excess items in line with safe food-handling procedures.
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Participates in in-service training and safety meetings.
Requirements
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High School Diploma or GED
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Educational courses in food management and production preferred
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Training Experience or Additional Skills Needed:
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2+ years' experience in institutional cooking or equivalent specialized training
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Current knowledge of Food Safety and Handling Standards.
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Other Information:
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Must be able to complete the Food Service Manager Certification for Food Safety and Sanitation
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Must have a valid Indiana driver's license with current automobile insurance an a clean driving record