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E
EveryAge
Chef/Supervisor
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Based on North Carolina data
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$45,725 / year median in North Carolina
+13% projected growth
Job Description
Chef/Supervisor EveryAge - 2.8 Thomasville, NC Job Details Full-time $17.00 - $19.12 an hour 22 hours ago Qualifications ServSafe Food Safety Manager Certification High school diploma or GED ServSafe Food Manager Certification Full Job Description Piedmont Crossing is a not‑for‑profit continuing care community where compassionate professionals and vibrant residents come together to create a meaningful living experience. Located in beautiful Davidson County, North Carolina, our licensed Continuing Care Retirement Community (CCRC) has been a trusted choice for more than 35 years. We offer a full continuum of services—including independent living, assisted living, skilled nursing, and memory care—designed to support residents at every stage of aging. Chef/Supervisor Under the direction of the Executive Chef, the Chef/Supervisor is responsible for seeing that nutritional needs of residents/patients are provided on the campus as allowed by the physician's current dietary orders. Responsible for maintaining compliance with nutritional standards and regulations for survey agencies. Performs a variety of supervisory and food preparation duties as assigned by the Executive Chef. Instructs workers in methods of performing duties and supervises and coordinates work of employees to promote efficient operation. Responsible for overall operation of food preparation. Screens and selects food service personnel in consultation with Executive Chef and Director of Food Services. Provides recommendations on the proposed budget for the operation of the areas of responsibility. Orients, trains, supervises, disciplines, and evaluates new food service personnel. Observes serving lines to assure that foods are accurate, properly proportioned, attractively garnished, and arranged. Advises Executive Chef of needs for equipment and may assist in selection of equipment. Advises maintenance department when equipment is in need of repair(s). Develops and maintains files of standardized tested recipes. Supervises the use of these recipes by the cooks. Directs cleaning procedures and assures that all sanitation standards are met. Knows and enforces safety, fire, and sanitation standards. Consults with Executive Chef for planning special meals, special functions, and other food production requirements of the facility. Works with Executive Chef to plan the basic menu and ensure that production capability is available. May assume the responsibilities of the Executive Chef for a limited time in the absence of the Executive Chef.