Greenridge Place - Production Chef (PER DIEM)

Masonicare; Rocky Hill (CT); On-site; USD 22,000 - 37,000; Part time

Job summary

Greenridge Place in Rocky Hill, CT is seeking a Production Chef (per diem) to produce daily menu items, assist with inventory control and sanitation, and supervise staff. The role includes cooking for staff, residents, and catered events, while ensuring overall quality assurance.

Qualifications include a high school diploma or GED (culinary program preferred) and 1-3 years of chef experience with possible managerial duties; sanitation certification is a plus.

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.

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

Managerial skills

Education

High School Diploma or GED

Job description

Greenridge Place - Production Chef (PER DIEM)

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.