Lead Production Chef

Rocky Hill, CT

Day & Evening Shift - 40 hours per week

We are committed to supporting our employees with competitive pay, comprehensive benefits such as medical insurance, dental insurance, vision insurance, paid time off, tuition reimbursement, matching 401K retirement plan, work-life balance, and career growth opportunities

Summary of Position

Provides culinary leadership on behalf of the Director, Dining Services. The Lead assumes overall responsibility for quality assurance, sanitation, and compliance standards, assists with inventory control, and demonstrably strives to enhance the dining experience for residents.

Essential Duties and Responsibilities:

1. Supervises food production to ensure services and duties are completed. Prepares breakfast, lunch, and dinner for residents, participates in and cooks for special catering events, and collaborates on menu prep and plate presentation.

1. Assists in the ordering and receiving of food products and store in inventory stock. Receives food items for each meal from the inventory control room in the amount needed to complete the day’s production.

1. Leads by example in the kitchen area. Cleans equipment following use and ensures all kitchen staff maintain required sanitation levels. Participates in weekly sanitation inspections and follows through with delegating the correcting of deficiencies.

1. Maintains temp logs, labeling and dating, creates menu books, order guides, inventory sheets, cost per plate per resident per day, and tracks monthly food and equipment expenses, tracks catering expenses.

1. Spearheads new hire and ongoing trainings, identifies and escalates development opportunities for staff, facilitates ad hoc and routine team huddles and in-services.

1. Creates production sheets, catering sheets, prep lists, temp logs, quality control sheets and other related documents. Works to streamline processes and implement effective and efficient practices in the kitchen.

1. Participates in Chef Demonstrations, plus weekly and monthly events for residents.

1. Assists in managing dining staff when needed.
2. Performs other duties as needed.

Minimum Qualifications:

Education: High School Diploam or GED. Completion of Culinary program recommended.

Experience: 1-3 years of experience as a chef with managerial skills preferred

Certificates, Licenses, Registrations: Serve Safe Certificate Required

Key Competencies: Knowledge of food sanitation requirements and regulations. Knowledge of culinary terms and procedures. Demonstrated managerial skills.