Resident Dining Lead & Menu Planner

Presbyterian Villages of Michigan; Chesterfield Shores (MI); On-site; USD 32,000 - 42,000; Full time

Job summary

Presbyterian Villages of Michigan in Michigan is seeking a dedicated cook to prepare and cook meals for residents, visitors, and guests. The role includes following menus, dietary needs, and proper sanitation practices while coordinating with kitchen staff.

Responsibilities include inventory, menu planning with seasonal local ingredients, staff training, and adherence to safety guidelines. Evening, weekend, and holiday availability is required to support dining operations in a community setting.

Qualifications

• Must be able to calculate simple mathematical equations.
• Must be able to interpret menus and recipes.
• Must be available evenings, weekend, and holidays.

Responsibilities

• Cook meals according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• Clean and inspect equipment, kitchen appliances, and work areas to ensure cleanliness and proper operation.
• Compile and maintain records of food use and expenditures.
• Direct activities of staff performing food service duties.
• Take inventory of supplies and equipment.
• Requisition food supplies, kitchen equipment, and appliances based on estimates of future needs.
• Rotate perishable products and recycle as appropriate.
• Plan menus that are varied, nutritionally balanced, and appetizing using seasonal and local foods.
• Train new employees for the department.
• Attend and participate in meetings and training to stay informed.
• Follow policies and procedures including safety and regulatory guidelines.
• All other duties as assigned.

Skills

Math skills

Menu interpretation

Availability evenings/weekends/holid​a

Education

High School Diploma or GED

Job description

Presbyterian Villages of Michigan in Michigan is seeking a dedicated cook to prepare and cook meals for residents, visitors, and guests. The role includes following menus, dietary needs, and proper sanitation practices while coordinating with kitchen staff.

Responsibilities include inventory, menu planning with seasonal local ingredients, staff training, and adherence to safety guidelines. Evening, weekend, and holiday availability is required to support dining operations in a community setting.