• Supervise kitchen staff and helpers
• Train staff in preparation, cooking, and handling of food
• Order supplies and equipment
• Inspect kitchens and food service areas
• Clean kitchen and work areas
• Maintain inventory and records of food, supplies, and equipment
• Prepare and cook complete meals or individual dishes and foods
• Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies

Skills: Kitchen Staff Supervision, Staff Training, Food Preparation, Inventory Management, Supply Ordering, Kitchen Inspection, Menu Planning, Record Keeping

• Preparing quantities of food per production amounts according to scaled recipes.
• Keeping accurate records of food temps, holding temp, cooling temps, and reheating temps, for patients, retail staff, and catering staff.
• Operating food prep equipment.
• Maintaining standard levels of sanitation and general organization throughout the shift.
• General maintenance and cleanliness of equipment and food storage areas.

Skills: Food Production, Recipe Scaling, Temperature Monitoring, Record Keeping, Food Prep Equipment Operation, Sanitation Standards, Equipment Maintenance, Storage Area Organization

• Performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees, and visitors.
• Prepares, seasons, and cooks food for patients, staff, visitors, and special functions.
• Reviews menus to determine types and quantities of food.
• Prepares quality food in sufficient quantities to cover all service requirements.
• Coordinates the timing of preparation to meet service schedules for patients, staff, visitors, and catering services.
• Adheres to standardization of recipes and portion control to prevent food waste and control cost.
• Provides care and sanitation of equipment in the production area.
• Adheres to sanitation and safety standards (HACCP)
• Participates in the process of ordering supplies.
• Gives directions to personnel who assist in food preparation.
• Utilizes knowledge of age-specific needs of patients in the performance of duties and responsibilities.
• Orients and mentors new staff members.

Skills: Food Preparation, Menu Review, Portion Control, Recipe Standardization, Service Coordination, Equipment Sanitation, Supply Ordering, Staff Training

• Preparing and cooking foods for each meal following the menu planned and program guidelines.
• Receiving food deliveries/verifying orders for accuracy and quality, report any shortage or damaged product immediately to the proper person- Director
• Storing all food properly
• Taking inventory and ordering food and supplies, following the planned menu
• Cleaning the Kitchen and equipment daily
• Reporting any malfunctioning or broken kitchen equipment to the Director
• Obtaining an annual health examination
• Assisting with another agency task and other duties

Skills: Meal Preparation, Menu Compliance, Food Receiving, Inventory Management, Food Storage, Kitchen Cleaning, Equipment Maintenance, Supply Ordering

• Ensure that Health and Safety is the number one priority by complying with all safe work practices, policies, and processes and acting safely at all times.
• Manage inventory daily and compile an inventory report monthly
• Compile a weekly menu in advance
• Order, maintain, and organize grocery stock, managing food costs efficiently
• Assist in unloading trucks and stocking groceries in the camp
• Assisting in preparing and loading for rig moves and shutdowns
• Make sure meals are prepared every day, and ensure the kitchen and dining areas are clean and sanitary at all times

Skills: Health and Safety Compliance, Inventory Management, Menu Planning, Grocery Ordering, Cost Control, Stock Organization, Meal Preparation, Sanitation Maintenance

• Prepare food items for customers, including special requests, in a timely and consistent manner
• Determine food and supply needs based on rotating menus
• Cleans food preparation areas as determined by law and company policy
• Prepares foods to the specifications of the Executive Chef
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Operates various kitchen appliances such as a blender, oven, grill, or stand mixer
• Portions, arranges, and garnishes food based on the standards of the Executive Chef
• Assists other cooks during the food assembly process
• Estimates expected food consumption and organises preparation
• Collaborate with the Executive Chef and Cooks to prepare meals during dining hours
• Maintain accurate food inventories
• Properly store food items at appropriate temperatures
• Rotate stock items as per established procedures
• Restock the kitchen for subsequent shifts
• Ensure that the food prep area and kitchen are cleaned and sanitized at the end of the shift

Skills: Food Preparation, Menu Planning, Kitchen Sanitation, Recipe Compliance, Dietary Accommodation, Kitchen Equipment Operation, Food Portioning, Inventory Management

• Verified restaurant industry experience
• Ability to develop positive work relationships with restaurant staff and work as part of a team
• Ability to speak clearly and listen attentively to customers and employees
• Ability to maintain a professional appearance at all times and remain positive and enthusiastic throughout the shift
• A cheerful and helpful attitude and provide exceptional customer service
• Ability to demonstrate an understanding of the menu
• Ability to follow recipes and sanitation requirements
• A ServSafe Food Safety Card
• Willingness to be cross-trained in all areas of the kitchen and front of house

Qualifications: BA in Hospitality Management with 2 years of Experience

• Experience in a corporate environment with a leadership role
• Experience with batch cooking or high-volume operations
• Worked in large team settings
• Customer service or guest interaction experience
• Ability to write menus, prep lists, and create orders effectively
• Advanced knife skills and knowledge of kitchen equipment
• Proficient in all cooking methods, sauce making, and meat and vegetable preparations
• Strong time management skills
• Excellent communication skills, both written and verbal
• Experience with Microsoft Office and Outlook

Qualifications: BS in Culinary Arts with 4 years of Experience

• Food service experience in quantity food preparation/production in a hospital, extended care facility, or other quality food service operation.
• Completion of the formal training program in food preparation
• Knowledge of basic principles and requirements of food safety and sanitation
• Knowledge of basic principles of nutrition as related to modified diets.
• Previous experience in food preparation in a hospital
• Ability to work with minimal supervision in a fast-paced environment.
• Ability to deal with stressful situations and to stand for long periods.
• Experience in the use of proper sanitation procedures and techniques.
• Working knowledge of food preparation for modified diets or willingness to learn.
• A strong commitment to excellent customer service and food quality

Qualifications: BS in Nutrition and Dietetics with 3 years of Experience

• Previous experience with supervisory responsibility
• Related progressive experience or a culinary graduate with progressive experience in a hotel or related field.
• Food Handlers Certification (must comply with State requirements).
• Must be able to convey information and ideas clearly.
• Able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must maintain composure and objectivity under pressure.
• Effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems.
• Ability to assimilate complex information, data, etc., from disparate sources and consider adjusting or modifying to meet the constraints of the particular need.
• Effective at listening to understanding, and clarifying the issues raised by co-workers and guests.
• Able to work with and understand financial information and data, and basic arithmetic functions.

Qualifications: BS in Food Science and Technology with 6 years of Experience

• Knowledge of the basic operation of equipment and cash-handling procedures
• Willingness to be open to learning and growing.
• Maturity of judgment and behavior.
• Ability to maintain high standards for work areas and appearance.
• An ability to maintain a positive attitude.
• Ability to work a flexible schedule
• Must comply with any dress code requirements.
• Ability to and willingness to work nights, weekends, and some holidays.
• A desire to work in a supportive, fun work environment

Qualifications: BS in Baking and Pastry Arts with 2 years of Experience

• Knowledge of or willingness to learn about Oysters.
• Experience using slicer, oven, fryer, and other kitchen appliances
• A knack for providing top-notch interactive service to customers
• Ability to perform essential job functions when working in a high business volume, fast-paced environment.
• Able to work nights, weekends, and holidays, and a variable schedule, per the needs of the business.
• Familiarity with knife-handling protocols and skills.
• Willingness to work in outdoor climate conditions.
• Working proficiency in written and spoken English.

Qualifications: BS in Professional Cookery with 1 year of Experience