ROLE (summary): Assists with the overall function of the dining venue, food quality, back of the house staff, recruitment, staff development, compliance, evaluations, food cost control and sanitation.

RESPONSIBILITIES (tasks):

Responsible for the preparation of quality food for meals and caterings that promotes high resident satisfaction in all dining rooms
Assist with the hiring, training and development of back of the house staff
Participate in area sanitation inspections and implements corrective action
Responsible for ServSafe compliance as relates to food safety, sanitation, maintenance of equipment and pest control
Maintain a professional attitude
Provide outstanding customer service to residents and staff
Coordinate and assist with catering events
Assist with food cost control and provides feedback on recipes
Provide feedback for the timely completion of evaluations
Participate in meetings and committees as needed
Participate in QAPI project development and implementation

JOB SPECIFICATIONS: (education, experience, licenses, training, knowledge, skills, abilities)

High School diploma or equivalent
Minimum of 2 years of experience cooking in a commercial setting
Associates degree in culinary education is preferred

PHYSICAL AND MENTAL REQUIREMENTS:
Ability to lift, bend, climb, reach, push and pull as needed. Ability to coordinate and organize multiple projects.

KEY PERFORMANCE INDICATORS (KPI):

100% timely completion of required professional development, certifications, and licenses
Performs daily sanitation inspections and maintains 95% compliance
Maintain less than 3% recipe deviation for non-licensed areas
Maintain 95% accuracy of Event Order Requests