Part-Time Chef for Senior Living — Weekend Menu Innovation

CHESTNUT GROVE ASSOCIATION INC; Washington; On-site; USD 30,000 - 34,000; Part time

Job summary

Chestnut Grove Association Inc. is seeking a talented part-time chef to join our culinary team in New Milford, CT. The role involves preparing meals for a senior living community and collaborating on menu planning to meet dietary needs.

You will be the sole chef on Mondays and Tuesdays when the head chef is off, with additional days occasionally and weekends possible. The position requires dedication, reliability, and strong food-safety standards to deliver high-quality dining experiences.

Qualifications

• Experience in food preparation and cooking for dining and catering events.
• Knowledge of food safety sanitizing procedures and proper storage practices.
• Ability to supervise kitchen staff and service teams during shifts.

Responsibilities

• Assist in food preparation and cooking for dining and catering events, ensuring quality and presentation.
• Support supervision of kitchen staff and service teams to maintain smooth operations and customer service.
• Manage inventory by monitoring stock, ordering supplies, and ensuring proper storage and safety procedures.
• Participate in menu planning with chefs and management to meet dietary requirements and preferences.
• Uphold food safety standards by following sanitizing procedures and maintaining a clean kitchen environment.
• Contribute to catering events by setting up stations, serving guests, and ensuring timely delivery of meals.
• Assist with kitchen management tasks such as shift management, cost control, and compliance with health regulations.

Skills

Dietary knowledge

Food safety

Leadership

Inventory management

Menu planning

Communication

Fine dining

Shift management

Hospitality mindset

Job description

Chestnut Grove Association Inc. is seeking a talented part-time chef to join our culinary team in New Milford, CT. The role involves preparing meals for a senior living community and collaborating on menu planning to meet dietary needs.

You will be the sole chef on Mondays and Tuesdays when the head chef is off, with additional days occasionally and weekends possible. The position requires dedication, reliability, and strong food-safety standards to deliver high-quality dining experiences.