JOB SUMMARY:

Under the guidance of the Director of Dining Service, is responsible for all food preparation aspects of the dining service operation. Is committed to the preparation of quality food products. Assists in the maintenance of sound inter-departmental relations and the integrating of the dining service department with the community plan of operations. Manages employees by emphasizing teamwork and empowerment.

ESSENTIAL FUNCTIONS:

• Embraces the philosophy of Sun Valley Lodge and utilizes these as the foundation for the execution of their job description.
• In the spirit of teamwork, assists the Kitchen Manager in the supervision of all production staff to include cooks and cold food personnel in the performance of their duties. Promotes the professional growth and development of all staff. Responsible for all food products served, but not limited to, the main dining room, health center, casual dining outlet, and special functions.
• Completes daily opening and closing procedures.
• Participates in the predicting, planning, monitoring, and evaluation food cost program.
• Places food, chemical & paper orders; based on a par level and grocery list system. Attention given to pricing, substitutions and replacement products. Organize online system products- sheet to shelf.
• Assists in providing quality food and an enjoyable dining experience for residents, guests and staff.
• Assists in the maintenance of the food preparation system; order updates, recipe adherence, inventory inputs, storeroom cleanliness & product facing.
• Follow proper glove usage and hair restraint policies.
• Prepares from scratch and portions foods and beverages in accordance with the daily menu, recipes and production sheets, following written specifications and oral instruction, assuring maximization of food quality and nutritive value.
• Completes HAACP records including refrigeration temperatures, receiving & cooling logs, thermometer calibration, substitution logs…. etc.
• Cleans all equipment used in the preparation of foods, including grills, ovens, hoods, mixer, blender, steamer, microwave and toaster, in accordance with proper sanitation guidelines.
• Ensures that all cold food preparation and assembling is done in accordance with established procedures and the 20-minute rule.
• Demonstrates knowledge of fire safety procedures and assists with evacuation of residents to a safe location in the event of fire or another emergency.
• Participates in the development of menus. Updates menu seasonally
• Proper adherence to the SVL uniform policy; to include non-slip shoes, hair restraint, and jewelry.
• Assists in the supervision of the utility personnel and insures proper dishwashing, potwashing and sanitation procedures for the entire kitchen area.
• Ensures proper food handling/storage label & dating procedures are followed based on state, federal & county guidelines.
• Holds daily production meetings with staff and documents results into production log; this to include functions, employee meals and cycle menu items.
• Schedule kitchen employees with regard to labor costs.

20. Conducts safety, sanitation, and security and maintenance walk thru. Submitting work orders via email as needed.

21. Participates in the end of month procedures, responsible for the accurate inventory of all food and supplies.

22. Maintain & rotate disaster foods based on manufactured dates.

23. Monitors meals to ensure start time, menu items and alternatives are on hand.

24. Ability to work all kitchen stations.

25. Prepares and serves cycle menu items based on modified spreadsheet & production needs.

26. Ensures that competency in the position is maintained by participating in training programs, as required.

27. Monitor the receiving of food, chemical, paper & dairy for temperature and accuracy of delivered items.

28. Maintains excellent relations with clients and residents, and close working relationships with dining service supervisors, employees, and other community departments.

29. Attend mandatory in-services, show times & dietician’s monthly training exercises.

30. Handles absentee replacements on short notice.

31. Work to minimize food waste and monitor waste management program. This includes leftover utilization.

32. Does not divulge dining policies, procedures and systems to unauthorized individuals.

33. Ability to solve problems.

34. Provide catering needs based on function requests.

35. English is our chosen business language. Therefore, the ability to read, write, speak and understand English is essential.

36. Performs all cook/ prep job description duties, as assigned.

37. Oversees MOW program for quality, temperature, menu accuracy, diet modifications and production needs. Assists in preparation and distribution.

MINIMUM QUALIFICATIONS:

Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state, and federal regulations. If not already ServSafe certified it is expected that the Lead Cook become certified as soon as practicable. Ability to use business math concepts. Ability to get along well with others, demonstrate flexibility and patience, work as a member of a team, and to demonstrate a high level of sensitivity and interest in people, particularly older adults. Must demonstrate emotional stability. Must be able to cope with the emotional and physical stress of the position.

PHYSICAL AND MENTAL REQUIREMENTS:

Must be free of any contagious diseases that may be transmitted through food or beverage substances. Must be a minimum of 18 years of age. Must be able to lift 35 pounds or more. Ability to sit and stand on concrete and carpeted floors for extended periods of time. Must be able to maneuver independently and safely around kitchen, office, and storage areas. Ability to see and hear or use prosthetic devices that will enable these senses to function adequately to assure that position requirements can be fully met. Sufficient manual dexterity to operate a fire extinguisher, manipulate kitchen equipment and operate all office equipment. Must be able to assist in the evacuation of residents.