General Summary:

Under the direction of the Commons East Dining Manager, works to ensure the smooth and efficient operation of the Commons East kitchen for the ultimate health, comfort, and benefit of Cottage Grove Place residents. To ensure an atmosphere of efficiency, cleanliness, and friendliness in which residents may be served palatable and nutritious meals.

Essential Job Duties and Responsibilities:

• Responsible for running the day to day operations of the kitchen, and lower level dining room.
  • Lead by example
  • Plan, organize, direct, coordinate, and delegate responsibility to the staff, which ensures the goals and objectives of the kitchen are met on a daily basis by the staff.
• Plans, directs, and supervises the preparation and serving of all food in the Commons East kitchen per the Dietician’s planned menus.
• Aides Dietitian in palatability of menu and recipes. Responsible for assessing the quality of standardized recipes and working with the Dietitian to improve, while still maintaining the nutritional content.
• Reports to Commons East Dining Manager any ordering issues and orders on biweekly basis all necessary supplies for planned menu.
• Sees that menus developed by the Dietitian are followed without deviation. Prepares food according to a planned menu and standard recipes and determines if the finished product is of best quality both in flavor and appearance before it is served.
• Makes sure all food is properly prepared per standardized recipes ensures quality food is served to residents and guests.
• Responsible for overseeing the inventory. Must order inventory, as well as make sure that the proper levels of inventory are maintained and stocked to make sure ingredients are available for food preparation.
• Responsible for stock list budget report and variance report.
• Responsible for checking in stock and training staff to properly check in stock when gone.
  • Supervises the storage and care of foods and supplies.

• Assigns, directs, plans, and supervises the work of kitchen employees. Supervises and instructs in the safe, proper and efficient use of all kitchen equipment. Instructs new employees in performing their assigned tasks.
  • Responsible for new hire orientation and training.
  • Responsible for providing food safety training/knife skills to new employees and annually. (Orientation and Annually)
• Fills out incident reports and submits to HR in a timely manner.
  • Keeps Dining Manager/Food and Bev Director abreast of all situations.
• Keeps employee time records. Plans work schedules. Evaluates the performance of all kitchen employees. Confers with the dietitian/food and beverage director on any personnel problems.
• Responsible for scheduling employees to cover the day to day kitchen operations and arranges for subs when needed.
  • Shifts left open by absences, vacations, or lack of trained personnel will be the responsibility of this position.
• Responsible for maintaining and filing personnel paperwork such as training, absences, and disciplinary action.
• Supervises the kitchen staff and makes sure they are performing their duties appropriately.
• Provides discipline and employee education, as needed.
• Posts, supervises, and participates in the daily cleaning of kitchen, serving, storage, and dining areas, all kitchen equipment, and the washing and sterilizing of all dishes, silverware, and utensils, Maintains the highest standards of safety and cleanliness in the kitchen.
• Directs sanitation procedures, inspects the kitchen, cooking, and employees for cleanliness and sanitary purposes.
• Assumes responsibility for checking that all equipment in the kitchen area is in safe, working condition and notifies the proper authority when repairs or replacements are needed.
• Responsible for completing kitchen and meal audits timely.

• Makes sure the kitchen area meets health and safety requirements as mandated by county and state law.
• Makes sure resident catering orders are prepared to their specifications and that quality service is delivered by staff.
• Coordinates with Executive Chef for special events.
• Identify safety hazards and emergency situations and initiates appropriate action immediately.
• Maintain acceptable standards of personal hygiene and complies with department dress code.
• Comply with CGP’s Code of Conduct in all aspects of job including participation in training as offered and understands responsibility to report suspected violations.
• Function under intense time pressure.
• Get along with coworkers and work as a member of a team.
• Maintain strict standards of resident confidentiality.
• Model and support Cottage Grove Place’s expectation of being respectful, being responsible and being safe.
• Know and abide by all policies and procedures as outlined in the Employee Handbook and in departmental policies and procedures, including but not limited to, prohibition against workplace violence in any form, including both physical and verbal abuse, prohibition against illegal discrimination and harassment, and compliance with all safety procedures.
  

Other Duties:

• Follow established performance standards and performs duties according to facility policies and procedures.
• Report to work on time and work all scheduled days. On time is defined as being on your assigned work station at the top of the hour.
• Reliable and consistent physical attendance, in compliance with our policies, is required.
• Contributes to a positive, healthy and safe work environment.
• Accepts change in a positive manner.
• Attend in-service training and education sessions, as assigned.
• Other tasks as assigned.
  

Qualifications:

Required:

• Minimum two (2) years formal culinary training program with degree or equivalent experience.
• Minimum three (3) years of organizational or management experience supervising others.
• Holds and maintains a Serve Safe Certificate.
• Food service background in long term care, hospital, upscale restaurants, private clubs, and/or hotels.
• Able to perform basic arithmetic, understand measurements, and follow written and oral instructions.
• Knowledge of kitchen sanitation, ordering, and scheduling procedures.

Preferred:

• Graduation from Certified Dietary Manager (CDM) or Certified Food Protection Professional (CFPP) program.
• Knowledge of standardized recipes and quantity cooking a plus.