The Chef is responsible for preparing high-quality, appetizing meals and is able to adapt when necessary. They will use their educational knowledge, training, and experience to prepare food properly. The role also includes maintaining a clean, safe, and healthy work environment.
Responsibilities
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Prepares menus, possibly special diets, assists with ordering and receiving kitchen foods and supplies, and manages food cost
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Operates safely and maintains kitchen equipment as instructed while reporting any problems to the Director of Food Services, including storage areas, refrigerators, and freezers
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Oversees the order and cleanliness of the kitchen by complying with established sanitary standards
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Exemplifies good leadership skills in the supervision of volunteers and residents in the kitchen and in all forms of communication and organization
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Avoids waste by utilizing foods and left-overs creatively, along with storing or discarding excess food in accordance with safe food-handling procedures
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Attends in-service and safety meetings
Qualifications and Education Requirements
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High School Diploma or GED
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Educational courses in food management and production preferred
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
Other Information:
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Must be able to complete 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 and a clean driving record