Production Chef

Masonicare Corp; Wallingford (CT); On-site; USD 28,000 - 46,000; Part time

Job summary

Masonicare Corp in Wallingford, CT is seeking a Production Chef per diem to lead daily kitchen operations, assist with inventory control and sanitation, and supervise staff during meals and events.

The role emphasizes quality assurance, preparing three meal services for staff, residents, and catered events, with duties including receiving food items, maintaining schedules, and participating in required trainings.

Qualifications

• Education: High School Diploma or GED; Culinary program recommended.
• Experience: 1-3 years as a chef with managerial skills preferred.
• Sanitation certification preferred.

Responsibilities

• Assist 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

Inventory control

Sanitation

Education

High school diploma or GED

Culinary program recommended

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Production Chef

Wallingford, CT, US

Production Chef

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.

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