Come be a part of The Glen Retirement System Family!
The Glen Retirement System is seeking an experience Chef-Kitchen Manager for its Dining Services Team.
Chef de Cuisine is responsible for all aspects of the kitchens such as menu planning, operations, recipes,
portion and inventory control, food quality sanitation and employee supervision.
Why Choose The Glen:
Our Management Team and Board of Directors work hand in hand to oversee day to day management, honor the rich history of The Glen, and ensure that The Glen remains at the forefront of our industry and a vital part of the local community for over 120 years.
We are an organization culture focusing on “resident directed” philosophy that caters to each resident's individuality by respecting their choices, preserving their dignity and giving them every opportunity to live a purposeful life.
COMPANY DESCRIPTION:
Since 1898, The Glen strives to provide the best environment for seniors. Our focus is a “resident directed” philosophy that caters to each resident's individuality by respecting their choices, preserving their dignity and giving them every opportunity to live a purposeful life. We feel it is the best way to offer the highest quality of care in a compassionate environment that places the respect of our residents above all else. By embracing this philosophy, residents are happier and healthier.
Not only is The Glen Retirement System a great place to live, it’s a great place to work. We value our employees and make sure they know they are appreciated.
FLSA STATUS: Non-Exempt
ASSIGNED SHIFT: Shift is normally an 8 hour shift 6:00 AM to 2:30 PM but could be more or less and hours could be changed depending on the needs of The Glen. (Assignment may vary)
ESSENTIAL FUNCTIONS: Responsible for all aspects of the kitchens such as menu planning, operations, recipes, portion and inventory control, food quality, sanitation and employee supervision. Supervises safe food handling procedures. Facilitates the community’s abilities to promote the nutritional well-being of all residents. Advocates resident-centered care. Assumes additional tasks and responsibilities in absence of Director of Food & Nutrition Services.
ADDITIONAL FUNCTIONS:
Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions.
Prepares and directs preparation of all food by kitchen staff. Follows standardized recipes, portioning and presentation standards. Tastes completed meals to insure quality.
Conducts daily meetings and food reviews with production team; ensures that clear feedback is provided to the entire production team.
Works closely with Food Service Manager on production and control for proper recipe execution and waste management.
Is visible in the dining rooms promoting food positive public relations.
Trains kitchen staff in food preparation, operation of equipment, food safety and sanitation based on regulatory standards.
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned.
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
Makes all decisions with approval of Director of F&N regarding utilization of leftover products staying within guidelines for such products.
Review and revise menu cycles with other dining team members. (Fall/Winter and Spring/Summer).
Attends scheduled Resident Food Committee and Safety Committee meetings.
Works with Food Service Manager in planning and preparation of menus for special events.
Interfaces with representatives of Regulatory Agencies regarding food safety and sanitation in the kitchens keeping the Director of F & N informed at all times.
Assist Dining Department with annual budget.
Assist Director of F &N with reviewing weekly vendor product information and cost analysis.
Is familiar with organization and function of The Glen Retirement System including policies and procedures.
Completes reports as outlined by Dietary Department policy and procedure on a timely basis meeting all prescribed deadlines.
Posts weekly menus for residents.
Fills in as needed for staff shortages.
Assist with preparation of tray cards.
Checks storage areas for cleanliness, dented cans, first use dates, FIFO
Assures food served is at appropriate temperature and temp is recorded.
Implements and monitors all food service policies and procedures.
Maintains standardized recipe file and keeps copies of menus as served.
Assists with Quality Assurance as directed by Director of Food & Nutrition Services.
On-call as assigned by Director of Food & Nutrition Services or CEO.
As Nutrition Mentor:
Provides leadership to mentors and teams to develop policies for clinical nutrition practices that support the values of person-centered and resident-directed care.
Mentors cooking staff to assure that proper hiring, orientation, training, nutrition competency, and coaching, educating, counseling and performance appraisals are maintained in a manner supportive of team and professional standards of practice for staff within our communities.
Performs professional assessments and monitors the quality of delegated assessments, clinical nutrition functions and dining service functions through continuous quality improvement.
Assures that resident rights and responsibilities are honored and met, including the right to refuse or individualize treatment, and monitor the community’s response to resident concerns through continuous quality improvement.
Supports meeting all resident and household needs by actively assisting (to the extent of cross training and certification) in all tasks to meet identified needs
Other related projects, duties and responsibilities may be assigned as deemed necessary.
SUPERVISORY RESPONSIBILITIES:
Supervises cooking staff
Has input into dining personnel performance reviews
QUALIFICATIONS/REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.
Must be people-oriented individual, have good communication skills, and the ability to work with a diverse group of people.
Must be able to work overtime and weekend as required.
High School graduate or GED Equivalent preferred.
Culinary Arts Degree preferred or five to seven years of progressive food service management experience.
Five plus years’ experience as a chef in a full-service restaurant or retirement community
Able to work in a fast-paced environment
ServSafe Manager/Food Protection Manager.
Willing to adjust schedule to meet the demands.
Ability to read, speak, write and follow oral and written instruction.
Experience in a supervisory position with several years’ experience in the area of Food Service.
Genuine interest in food service work.
Comprehensive knowledge of food preparation and basic nutrition.
Well organized and self-motivated.
Computer skills should include word processing, spreadsheets, email, and database applications. Experience with Excel preferred.
Must be able to fulfill job requirements in a high-energy, high-traffic area.
PHYSICAL DEMANDS:
Significant standing and walking most of the working day.
Stoops, reaches for, lifts, and carries food and kitchen equipment.
Tastes and smells foods to determine quality and palatability.
Hand dexterity to prepare food.
Meets all physical requirements of position including ability to accomplish job tasks assigned to position. Ability to push, pull up to 90 pounds, lift up to 50 pounds.
BENEFIT PACKAGE:
Competitive pay-rates
Group medical, dental and vision plans
Supplemental Insurance available during open enrollment once a year
Paid Time Off (PTO) and Paid Holidays
403 (b) Retirement Plan