Culinary Coordinator / Executive Chef - Full Time - Grand Island

Overview

TABITHA’S PURPOSE:  We empower people to live joyfully, age gratefully.

 

Benefits:

• *Full benefit package including medical, dental and vision insurance
• *Life and disability benefits
• *Generous Paid Time Off
• 403(b) with employer match (21+ years old)
• Wellness program
• Health Savings Account
• Workforce Development Opportunities

*eligible if scheduled hours per week requirements are met

Responsibilities

In partnership with the Director/Assistant Directors and Dietitians, develops recipes and menus for all service lines, as needed, to satisfy and meet nutritional requirements of the clients.

Modifies menus or recipes as needed in accordance with current applicable federal, state and corporate standards, guidelines and regulations.

Partners with the Director to oversee back of the house daily operations and performs administrative duties.

Ensures accurate and timely documentation related to food production, quality, and food safety.

Ensures food is properly acquired, stored, dated and rotated, and that safe food handling procedures are followed at all times.

Prepares food by following basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving all food products for consumption in all units.

Collaborates with others to continually improve overall Senior/client satisfaction. Supports special events/catering with culinary services.

Responsible for ensuring the cleaning and sanitizing of major kitchen equipment by completing daily and weekly cleaning assignments.

Assists the Director in preparing, planning and managing annual budgets.

Provides leadership on the team by Supervising, initial and ongoing training and evaluating culinary TEAMembers, and making key independent decisions that benefit the program.

Qualifications

COMMUNICATION: Must be able to speak, read, write, and understand the English language including medical terminology related to the job.PHYSICAL REQUIREMENTS: Ability to gain access to the work area and then safely perform the duties of the job. Vision and hearing within normal limits (with or without correction). Must have unrestricted lift/push/pull ability of 50 - pounds, demonstrating strength and agility at Tabitha’s discretion.

EQUIPMENT USAGE: Standard and specialized equipment including but not limited to steam jacket, two-compartment electric steamer, Rational Ovens, conventional oven, fan, convection oven, grill, fryer, microwave, warmer, Buffalo food processor, slicer, food chopper, large and small mixers, blender, food processors, refrigerator, freezers, and garbage disposal, computer and food service software.

AGE REQUIREMENT: At least age 18.

EDUCATION: Culinary degree preferred. 

EXPERIENCE: Four years of culinary experience preferred.  Knowledge and/or experience in geriatric nutrition, preferred. Knowledge of Long Term Care regulations preferred. Management experience strongly preferred. 2-3 Years working in High-volume kitchen.

CREDENTIALS: Restricted Shift Manager Level Food Handler Permit required if in Lancaster County. 

 

EEO Disability/Veteran

 

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