Production Chef

Masonicare; Wallingford (CT); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading healthcare organization is seeking a Production Chef to manage meal preparation and supervise kitchen staff. The role involves ensuring quality assurance, maintaining inventory, and participating in catering events. Ideal candidates will have culinary training and relevant experience in a kitchen environment.

Qualifications

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

Responsibilities

• Produces daily menu items efficiently and supervises staff.
• Prepares meals for staff, residents, and special events.
• Cleans equipment and maintains sanitation levels.

Skills

Inventory Control

Sanitation

Supervision

Cooking

Education

High School Diploma or GED

Completion of Culinary program

Job description

Production Chef

Day and Evening Shift - 40 hours per week

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.

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