Position Summary:
Responsible for the coordination of the care community meal preparation and delivery.
Essential Functions:
- Because BrookHaven exists to care for our residents, regular attendance and punctuality are essential to provide quality care and service
- Leadership: Ability to take action and achieve results through others
- Commitment to the BrookHaven mission, values, philosophy and vision.
- Must be in good physical condition as the position requires the ability to stand on one’s feet throughout the day, as well as, push, pull, move and or lift a minimum of 10 pounds up to greater than 50 pounds
- Must be able to complete performance requirements independently while using good judgment as well as have the ability to harmoniously work with others
- Must be able to read, write and understand the English language
Position Responsibilities:
- Must follow BrookHaven Policies and Procedures
- Ensures that the food quality, appearance, quantity, temperature, palpability and proper portion control meets standards
- Supervises food preparation, tray service and dining room service
- Maintains standards of sanitation and safety according to local, state and federal regulations
- Hires new employees and ensure proper training for cooks, servers and prep personnel; this includes proper cooking techniques, serving sizes, following recipes, plate presentation and customer service, with emphasis on taste testing finished product.
- Assist/oversee food orders to ensure proper items available to match menu
- Maintain accurate records of food production including production schedules and menus utilized
- Coordinate with staff, Dietitian and nursing for, menu changes and new products
- Participates in the QA process
- Instruct employees in the use, care and maintenance of equipment
- Utilize and monitor SQOD menu/ticket program
- Monitor accuracy and resident satisfaction in dining room (s) and room service
- Oversees and Assists the Assistant Dietary Manager in creating a Bi-Weekly work schedule, ensuring proper staffing each day based on a PPD budget
- Update work schedules ongoing to ensure efficient practices are in place
Knowledge, Skills and Abilities:
- Must have high school diploma or general education degree (GED) plus a minimum of 2 years prior experience or Associate’s degree or equivalent from a 2-year college in Culinary, Hotel/Restaurant or Food Service related area of study plus 2 years prior equivalent with college preferred.
- Previous culinary training and/or experience. Serve Safe certified preferred. Requires management and leadership skills in addition to good planning and organization skills.
Source: Indeed.com
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