Summary The Chef prepares or directs the preparation and cooking of all foods and oversees presentation of meals. The Chef plans menus in collaboration with the company's dietician and orders supplies and keeps any required records. This position also monitors sanitation practices to ensure that standards and regulations are followed. Essential Duties and Responsibilities Essential duties and responsibilities of the Chef include the following. Other duties may be assigned. Use creative menu planning and rotate menu each week. Plan menus bi-monthly according to instruction and given to Chief Operations Officer (COO) for approval. Post menus for state board compliance and in preparation of surprise health inspections. Log client food allergies in an orderly fashion. Log meal head-count at each meal. Submit food costs to COO for approval. Ensure guests sign confidentiality agreement upon arrival. Attend community meeting and provide client support in resolving issues. Order food upon approval and check in food when delivered. Mark all open food items and cleaning supplies with "open and date". Keep refrigerator and freezer clean. Monitor and log refrigerator temperature daily. Monitor laundry and linen costs. Be available and prepared to host events as requested. Keep kitchen and dining area "tour ready" at all times. Supervisory Responsibilities This position supervises all kitchen and dining room employees. Education and/or Experience Formal education in food preparation and kitchen management is desired. A minimum of 2 years of experience working in a kitchen is required. Certificates, Licenses, Registrations SAFE Food Handler, SERVE SAFE Preferred Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Acknowledgements The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor.

Job Types:

Part-time, Full-time Pay:

$15.00 - $25.00 per hour

Benefits:

401(k) 401(k) matching Dental insurance Flexible schedule Health insurance Paid time off Retirement plan Vision insurance

Physical Setting:

Casual dining restaurant

Experience:

Culinary experience: 2 years (Preferred)

Cooking:

2 years (Preferred)

Work Location:

In person