Production Chef (CCS-Birchaven Heights)

Blanchard-Valley-Health-System; Findlay (OH); On-site; USD 42,000 - 64,000; Full time

Job summary

Birchaven Retirement Village is seeking a Production Chef who is passionate about food and service. You will prepare meals in line with current standards and policies under the guidance of the Food Service Director and the Sous Chef to ensure high-quality dining for residents.

The role involves assisting with new menu items, leading by example, maintaining a clean, sanitary kitchen, and setting production standards while managing storage and regulatory compliance.

Qualifications

• High school diploma or equivalent.
• 3–5 years of culinary experience.
• Ability to read, comprehend and write simple instructions and memos.
• Ability to perform basic arithmetic and count.
• Ability to follow instructions with limited variables.

Responsibilities

• Assist with new menu items and their implementation.
• Demonstrate leadership and accountability for quality food service.
• Maintain the main kitchen in a safe sanitary manner.
• Set production standards based on a uniform prep method.
• Assist in stabilizing standard recipes.
• Manage storage areas and assist in ordering in absence of the Sous chef.
• Adhere to dress standards and attend trainings.
• Promote resident satisfaction by practicing the organization's mission and values.
• Comply with policies and regulatory requirements.
• All other duties as assigned by supervisor.

Skills

Readiness to follow instructions

Basic arithmetic

Written communication

Ability to follow procedures

Physical stamina

Education

High school diploma or equivalent

2 year culinary arts degree

Serve Safe certified

Job description

PURPOSE OF THIS POSITION

The primary purpose of the Production Chef job position, is to be highly passionate about food, service and, to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, Birchaven Retirement Village policies and procedures, Birchaven Retirement Village ethical statement and resident rights, subject to the employee handbook, and as may be directed by the Food Service Director and/or Sous chef to assure that quality food service is provided at all times.

JOB DUTIES/RESPONSIBILITIES

Duty 1: Assists with new menu items and their implementation.

Duty 2: Demonstrates leadership and personal accountability for performance to ensure quality food service is given to each and every customer.

Duty 3: Maintains the main Kitchen in a safe sanitary manner.

Duty 4: Sets production standards based on a uniform prep method.

Duty 5: Assist in stabilizing standard recipes.

Duty 6: Manage all food storage areas in the main kitchen and works with the Sous chef on ordering in his absence.

Duty 7: Adhere to unit standards of dress and attend scheduled meetings as well as all mandatory competency training.

Duty 8: Displays service excellence as evidenced by practicing the mission, vision, and values of the organization to promote resident satisfaction

Duty 9: Complies with organizational policies, procedures, and practices to ensure quality job performance and regulatory compliance.

Duty 10: All other duties as assigned by supervisor.

REQUIRED QUALIFICATIONS

• High school diploma or equivalent.
• Read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to speak in sentences.
• Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form.
• Ability to deal with standardized situations with only occasional or no variables.
• Ability to add and subtract two digit numbers. Ability to count.
• Minimum 3-5 years experience in a culinary position.

PREFERRED REQUIREMENTS

• 2 year culinary arts degree.
• Experience in a professional kitchen, cooking from scratch.
• Serve safe certified

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; talk and hear/listen; and taste and smell. The employee is occasionally required to sit, climb or balance, stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.