Greenridge Place - Production Chef (PER DIEM)

Masonicare; Rocky Hill (CT); On-site; USD 42,000 - 62,000; Full time

Job summary

Masonicare in Rocky Hill, CT is seeking a Production Chef for a per diem role. The chef will produce daily menu items, assist with inventory control and sanitation, and supervise staff during events.

Qualifications include a high school diploma or GED and 1-3 years of chef experience with managerial responsibilities. Sanitation certification is preferred.

Qualifications

• Education: High School Diploma or GED; Culinary program recommended.
• Experience: 1-3 years of experience as a chef with managerial skills preferred.
• Sanitation certification preferred.

Responsibilities

• Assists in the receiving of food products and store in inventory stock.
• Prepare three types of meal services for staff, residents and catered as needed.
• Participates in special catering events as assigned.
• Cleans equipment following use in the kitchen area. Maintains required sanitation levels.
• In the absence of the Chef Supervisor, supervises food production and utility staff to insure services and duties are completed.
• Frequently monitors posted schedule and promptly report to work at designated time and date.
• Attends all scheduled in-services and mandatory educational programs as needed.
• Performs other duties as required.

Skills

Leadership

Staff supervision

Inventory control

Food safety

Education

High School Diploma or GED

Culinary program recommended

Job description

Greenridge Place, Rocky Hill, CT

Per Diem

The Production Chef produces daily menu items efficiently; assists with inventory control and sanitation. Cooks for special functions and marketing events. Supervises waitstaff and utility staff. Responsible for overall quality assurance.

Essential Duties And Responsibilities

• Assists in the receiving of food products and store in inventory stock. Receive food items for each meal from the inventory control room in the amount needed to complete the day's production.
• Prepare three types of meal services for staff, residents and catered as needed.
• Participates in special catering events as assigned.
• Cleans equipment following use in the kitchen area. Maintains required sanitation levels.
• In the absence of the Chef Supervisor, supervises food production and utility staff to insure services and duties are completed.
• Frequently monitors posted schedule and promptly report to work at designated time and date.
• Attends all scheduled in-services and mandatory educational programs as needed.
• Performs other duties as required.

Minimum Qualifications

Education: High School Diploma or GED. Completion of Culinary program recommended.

Experience: 1-3 years of experience as a chef with managerial skills preferred

Certificates, Licenses, Registrations: Sanitation certification preferred.