Prepares/cooks food items according to standardized recipes and daily production schedules for bulk and individual service, placing in appropriate serving containers.
Performs tasting measures in accordance with departmental and health regulations to ensure appropriate preparation and temperature, freshness and tastefulness of all menu items.
Consistently practices safe food handling in accordance with established health guidelines and ensures sanitary measures are followed.
Follows established procedures for handling/storage leftover foods and ensures supplies are clearly labeled and dated prior to storage.
Responsible for properly ordering needed food/direct items for the posted GHBC 5 week menu cycle.
Participates in the creation and maintenance of the 5 week cycle menu system.
Safely operates all kitchen equipment and cutlery in the preparation of food, ensures equipment and utensils are cleaned according to sanitary guidelines, and monitors proper functioning of equipment.
In the absence of the Chef, the Cook Supervisor is the Leader of the Production and Utility Staff and ensures that proper preparation and cleanliness of the kitchen takes place.
Follows established procedures for handling leftover foods and ensures supplies are clearly labeled and dated prior to storage. Consults with Executive Chef to ensure leftovers are used appropriately or discarded with approval.
Monitors safety and sanitation of all kitchen areas and equipment.
Monitors and directs departmental activities including but not limited to meal service, food production, catering activities, tray service and merchandising. In the absence of the Executive Chef is responsible to ensure the efficient operation of kitchen operations.
Support/direct catering functions as necessary.
Provides basic operations supervision of the production and utility staff of dining services.
Interviews candidates for employment and makes hiring and termination decisions after consultation with Human Resources and DS Director.
Mentors and assists employees with personal growth, training, and job skills.
Encourages positive employee behavior and performance, provides constant feedback including timely completion of performance appraisals, and rewards employees appropriately.
Identifies unacceptable performance and behavior, takes appropriate action within authority, holds employees accountable, utilizes progressive disciplinary procedures when appropriate, and maintains documentation.
Delegates responsibilities to employees adequately to ensure effective and appropriate accomplishments of tasks as needed.
Develops and monitors departmental goals and objectives. Contributes extensively toward achieving departmental goals and objectives.
Demonstrates knowledge and commitment to the Pledge and to the Quality Now Program.
Treats all persons with respect and is a “team player” within department and within organization. Exercises discretion and independent judgment.
Takes responsibility for personal growth and continuous learning.
Effectively uses resources and strives for efficiency.
Abides by departmental, personnel, and company policies and procedures.
Provides leadership by being a role model and maintains effective communication with and feedback from employees in department.
Encourages feedback from, maintains relations with, and monitors commitment of providing highest quality service to customers including residents, internal customers, and partners/suppliers.
Must meet regular and predictable attendance requirements.
Performs additional job duties as assigned and directed.
High School graduate or equivalent required.
Three years food service experience preferred; minimum of one year required.
At least three yeas supervisory experience preferred.
Holds current Serv Safe Food Service Sanitation Certificate.
Must be able to deal tactfully and effectively with staff, residents, and others.
Good communication skills required.
Must use discretion and independent judgment when performing job duties.