Lead Production Chef

Masonicare; Shelton (CT); On-site; USD 40,000 - 60,000; Part time

Job summary

Masonicare is seeking a Lead Production Chef on a per diem basis at Wesley Heights in Shelton, CT. The ideal candidate will produce menu items, supervise staff, and ensure high sanitation standards. With responsibilities including menu creation and participating in culinary events, this role is essential for maintaining quality service in a vibrant culinary environment.

Qualifications

• 1-3 years of experience as a chef with managerial skills preferred.
• Sanitation certification preferred.

Responsibilities

• Produces daily menu items efficiently, supervises staff, and ensures quality control.
• Participates in special catering events and maintains sanitation levels.

Skills

Supervisory Skills

Menu Creation

Sanitation Management

Education

High School Diploma or GED

Culinary Program Completion

Job description

Lead Production Chef (PER DIEM)

Masonicare at Wesley Heights - Shelton, CT

Per Diem

Summary of Position:

Produces daily menu items efficiently; assists with inventory control and sanitation. Cooks for special functions and marketing events. Supervises production chefs, waitstaff and utility staff. Responsible for overall quality assurance, scheduling, and sanitation maintenance.

Essential Duties and Responsibilities:

1. 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.

1. Prepare three types of meal services for staff, residents and catered as needed.

1. Participates in special catering events as assigned.

1. Cleans equipment following use in the kitchen area. Maintains required sanitation levels. Participates in weekly sanitation inspections and follows through with delegating the correcting of deficiencies.

1. Supervises food production and utility staff to insure services and duties are completed.

1. Creates, modifies, and maintains production and utility staff schedule to ensure proper staffing levels for daily operations and catered events.

1. Maintain production plans for staff.

1. Assists in menu creation and other operations in the Duck Inn.

1. Assists in disciplinary matters relative to production staff.

1. Attends all scheduled in-services and mandatory educational programs as needed.

1. 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.