Chef-PD

Chef

The Chef is responsible for the planning, preparation and service of assigned meals to residents, staff and visitors in an expeditious manner. Maintains stringent sanitation procedures for food preparations and cleaning. Supervises kitchen staff to ensure established routines and procedures are being followed. Performs other related duties and tasks as may be assigned.

Responsibilities:

• Responds appropriately to the special needs of each group served specific to age, language, gender, culture, religion/spirituality, economic background, education or literacy, developmental or cognitive disabilities, physical and developmental disabilities.
• Employee aids in the orientation of new employees
• Review menus prior to preparation of food.
• Prepares meals in accordance with planned menus and standardized recipes.
• Prepares and serves meals that are palatable and appetizing in appearance.
• Prepares and serves food in accordance with established portion control procedures.
• Test cooked foods by tasting and smelling.
• Inspects trays for attractiveness and palatability, temperature of foods, and adherence to individual diet requirements.
• Ensures that food and supplies for the next meal are readily available.
• Ensures that deliveries/supplies are properly checked in, stocked/rotated and maintained in the dietary department in accordance with established policies and procedures.
• Maintains current department records (i.e.: food temps, refrig./freezer temps)
• Assists in the development and maintaining of departmental standardized recipes.
• Ensures that work stations/assignment areas are clean and equipment, tools, supplies, etc. are properly stored before leaving such areas on breaks and at the end of the work day.
• Exhibits proficiency in catering special events.
• Cleans and sanitizes all equipment according to policy.
• Able to complete assignments within allotted time.
• Able to adjust to changes and re-assignments.
• Follows established policies and procedures for use of personal protective equipment.
• Knowledge of MSDS.
• Familiar with department and facility Performance Improvement Projects.

Requirements:

• High school graduate or equivalent, Suffolk/Nassau County Food Handler's Certificate or ServSafe Certificate, Completion of a 120 hour Food Service Manager Program preferred
• Basic computer skills
• 2 years' experience as a cook in a nursing home or similar setting

The rate for this position is $25.56 per hour.

The salary range or rate listed does not include any differential pay or other forms of compensation that may be applicable to this job and it does not include the value of benefits.

At Catholic Health, we believe in a people-first approach. In addition to the estimated base pay provided, employees are eligible for generous benefits packages, generous tuition assistance, a defined benefit pension plan, and a culture that supports professional and educational growth.