Chef - Masonic Village at Elizabethtown

Chef

** Full Time with Every Other Weekend Off **

Masonic Village at Elizabethtown is hiring a Chef. This is a Full Time Day/Evening opportunity that includes working an 8.5 hour day working various hours between 7am - 8pm. Shifts could include working 7am-3:30pm, 10:30am-7pm and 11:15am-7:45pm.

Why Choose Masonic Villages:

Each campus is supported by corporate leaders who are fully invested in our Mission of Love and hiring like-minded individuals who are committed to providing heartfelt customer service and contributing to our team environment. When you join our team you can expect:

• Industry-leading benefits such as $0 cost medical coverage option ***
• Vacation Time/Flex Time and Paid Holidays ***
• Pay on-demand. Access to a portion of your earned wages in real-time.
• Discounted Grocery gift cards
• Tuition and Educational Reimbursement ***
• Discounts for onsite Daycare
• Free Gym and Pool Membership ***
• Paid Lunch ***
• Discounted tickets for movies, theme parks, hotels, and MORE!
• Shoe discounts
• Cell phone discounts
• Weekend differentials and additional shift differentials!
• Employer matched Retirement Savings with free financial planning ***
• A commitment to growing our leaders with leadership & mentorship programs available

Key: *** = Full Time & Part Time Regular Staff Only

What You'll Do:

As a Chef, you will carry out our Mission of Love by ensuring the care of our residents is provided in a safe, caring, timely, and appropriate manner by maintaining the appropriate competencies and skills through continuing education that encompasses all of these areas. This will include assisting our residents in reaching or attaining the highest potential in their physical, mental, and psychosocial well-being. You will plan, direct, and supervise activities of the menu planning, food preparation, ordering, storage, processing and serving for designated Retirement Living kitchen, as well as manage and building relationships with production personnel. You will provide professional leadership by working with employees to achieve positive results for our customers. The Chef is responsible of ensuring high quality standards of operation are followed.

Our Chefs are responsible for the following:

• Developing annual operating and capital budget for review by the Assistant Director of Culinary Services.
• Orienting new employees and instructing and training them in work procedures which are essential for all food service operations. Responsible for the arrangement of work schedules and assigns duties.
• Practicing creative skills and current market trends to enhance customer service. Planning menus by following established guidelines and procedures, and reviewing with Culinary Services Manager, as well as obtaining input from the Dining Room Supervisor, and Dietitian.
• Establishing and maintaining master cleaning schedule to ensure sanitation of the kitchen and performs weekly sanitation inspections. Developing corrective action plans. Insuring deficiencies are corrected. Forwarding results to Assistant Culinary Services Manager.
• Working with food service staff to prepare, cook, and bake essential food items into meals; fulfilling other nutritional requirements for normal, therapeutic, or other special diets. Ensuring staff present food and buffet are garnished and to our standards.
• Monitor and inventory over-produced foods. Ensuring foods are properly chilled or frozen and marked for designated future use. Follow procedure for use of leftover foods. Assuring that the kitchen staff is aware of and follow up-to-date food handling procedures in accordance with HAACP practices. This would include recommendations for updated training and/or equipment.
• Maintaining sales records, month end reports including purchase summary report and monthly inventory files, statistics, as well as CI based standardized recipe books and production sheets, and other appropriate records as directed.
• Reviewing daily production tasks assignment with cooks. Checking work in progress, making adjustments in assignments if necessary. Ensuring recipes, production procedures, and food safety procedures are followed. Ensuring all temperature logs are monitored and any deviations are noted and if necessary corrective action is initiated.
• Expediting lunch and dinner service. Acting as liaison between dining room and kitchen staff, dining room supervisors and residents. When appropriate will answer food related comments in person, in dining room, during service times.
• Maintaining all equipment by working with maintenance through work orders and e-mail communications and through regular Preventive Maintenance reports completed by contracted company.
  

What You Definitely Have:

• Graduate of an accredited school of the culinary arts or college is preferred.
• Four years previous experience in food processing with supervisory responsibility in a community, restaurant, college or fine dining setting is required.
• Must have good written and oral communication and proficient with computer software.
• Current ServeSafe certification is recommended.
  
  

We are proud to be an equal opportunity employer.