Chef
$55,000–$62,000 year
On-siteSioux City, Iowa, United States
Job Summary
Plan, prepare, present, and deliver all meals served within the property while maintaining accurate budget, inventory, and portion controls. Hire, evaluate, coordinate, motivate, and supervise food service staff, conducting in-service classes according to a posted schedule. Develop and implement culinary procedures to ensure food is ready on time and meets proper temperature levels, while maintaining a sanitary work environment and conforming to all local codes. Order food within budget guidelines and process diet changes to ensure compliance with physician orders. Visit with students regularly to determine special likes and dislikes for tailored food service programs. Obtain and maintain Serv Safe/Food Handler's Permit. Perform administrative duties to control equipment and supplies, arrange for coverage during absences, and assist in meal preparation when necessary.
Required Qualifications
- High school education or equivalent
- Prior experience as a Chef in a high quality hotel, resort, restaurant, or health care
- Ability to follow approved, standardized recipes and menus for regular and therapeutic diets
- Ability to make independent decisions without supervision
- Excellent communication skills
- Ability to interact tactfully with residents and family members, staff and general public
- Ability to communicate directions to all levels of employees, both in writing and verbally
- Ability to use basic software programs to complete job functions
- Food: 1 year
- Management: 1 year
- Food & Beverage Management: 1 year
- Food Service Management: 1 year
- Ability to successfully complete a criminal background check
- Continuous walking and other means of mobility up to 8 hours a day
- Ability to reach, bend, stoop, push/pull and frequently lift/move up to 30 pounds
- Prolonged periods of sitting at a desk and working on a computer
Desired Qualifications
- College courses or other education in food service and/or management preferred
- Completion of an approved course in quantity food purchasing, production, service and nutrition, preferred
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