Per Diem Chef – Senior Living Dining

The Courville at Nashua; Nashua (NH); On-site; USD 22,000 - 33,000; Full time

Job summary

The Courville at Nashua is seeking a Per Diem Chef in Nashua, NH. The ideal candidate will have a passion for food service, a positive attitude and strong customer service skills.

Training as a chef through an accredited program or relevant experience is preferred. Responsibilities include preparing balanced meals, adhering to dietary standards, coordinating with the facility's dietitian, and maintaining sanitary kitchen and dining areas.

Qualifications

• Able to read, write, speak and understand the English language.
• Must not pose a direct threat to health or safety in the workplace.
• Must be able to move intermittently throughout the work day.
• Must meet the general health requirements set forth by facility policies.
• Must be able to safely and successfully perform job-related functions with or without reasonable accommodation under federal, state or local law.

Responsibilities

• Prepare meals that are well balanced, creative and well presented.
• Serve foods in accordance with dietary standards and restrictions.
• Coordinate with the facility's dietitian on residents' diets.
• Prepare food in accordance with sanitary regulations and internal policies.
• Ensure the department is maintained clean and safe and supplies/equipment are maintained.
• Ensure food and supplies for the next meal are readily available.
• Adhere to the work schedule and assist kitchen staff.
• Serve residents and guests in a friendly, timely and courteous manner.
• Clean dining rooms after meal service.
• Prep materials for the next shift and assist with special events.

Skills

English proficiency

Food safety

Customer service

Teamwork

Adaptability

Education

Chef training or culinary program/experience

Job description

The Courville at Nashua is seeking a Per Diem Chef in Nashua, NH. The ideal candidate will have a passion for food service, a positive attitude and strong customer service skills.

Training as a chef through an accredited program or relevant experience is preferred. Responsibilities include preparing balanced meals, adhering to dietary standards, coordinating with the facility's dietitian, and maintaining sanitary kitchen and dining areas.