[Job Summary: Responsible for the daily operation of the kitchen, and to provide professional leadership and direction to kitchen personnel. Delegate's assignments to the staff ensuring proper recipes and food preparations are used to meet the restaurants standards and consistency. [ [Essential Functions and Responsibilities: ]{new="" roman="" times=""}]{new="" roman="" times=""}]{new="" roman="" times=""}

• Supervision, instruction and development of all Kitchen, Salad Prep, Baker and Dish Room employees.
• Maintain high standards of sanitation, safety and proper food handling to meet local, state and federal requirements.
• Oversee daily menu production for all kitchens and special functions.
• Continuously work towards Resident satisfaction while meeting nutritional guidelines in quality, variety and plate presentation.
• Actively participate in menu planning and development with the Executive Chef.
• Participate in interviewing, selecting, and prescreening process of new hires.
• Make recommendations regarding disciplinary actions as needed.
• Participate in the continued employment decisions of each employee.
• Facilitate and recommend appropriate training as needed.
• Cost control in relation to food and labor cost to meet established Department Budget requirements.
• Involvement in Industry Organizations and Marketing Activities as needed.
• These functions require ability to transport up to 50 pounds on occasion and up to 35 pounds regularly.

[Other Functions and Responsibilities: ]{new="" roman="" times=""}

• Other duties as requested or assigned.

[Working Conditions: ]{new="" roman="" times=""}

• This position will spend 95% of the time standing and frequently walking.
• Works indoors in a well-lit, well-ventilated area and occasionally works outside during special functions.

```{=html}

``` - May be exposed to wet floors, odors, and extremely hot equipment and food throughout the workday - May be subject to extreme temperatures.

[Educational, Physical, and Other Requirements:]{new="" roman="" times=""}

• Proper documented culinary training and experience in the hospitality industry, healthcare, hotel, restaurant and/or similar production services.
• Must have degree from a culinary arts school or equivalent skills.
• A minimum of two (2) years hands on food service management experience.

```{=html}

``` - Employee must be able to perform the essential functions of the job with or without reasonable accommodations. Physical requirements may include frequent use of hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; talk or hear. The employee may be required to lift, stand; walk; sit; climb or balance; stoop; kneel; crouch or crawl; and smell. Vision abilities may require close vision, distant vision, color vision, peripheral vision, depth perception and the ability to adjust focus. - For the safety and security of our residents and patients, employees must be able to read, write, and verbally communicate in English, which is the most universally used language of our resident and employee population.

[Customer/Guest Relations and Communications:]{new="" roman="" times=""}

• Must maintain a professional, respectful, friendly demeanor with all residents, family members, guests, and staff at all times.

[The employer reserves the right to change or assign other duties to this position with or without notice.

[EQUAL OPPORTUNITY EMPLOYER:[Does not discriminate based on race, color, national origin, sex, disability, age, veteran status. ]{arial",sans-serif"=""}]{arial",sans-serif"=""}]{new="" roman="" times=""}