Forefront
Job Overview
We are looking for a talented
Sous Chef
in Knoxville, TN. This position is located in a newer, modern independent living community offering spacious apartments and upscale amenities tailored for active seniors. Our residents enjoy restaurant-style dining and vibrant social events in a welcoming, maintenance-free environment. Essential Functions
Coordinate food preparation and meal service. Plan and initiate cooking schedule for food preparation to meet meal schedule. Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards. Prepare nutritional snacks for patients as directed by the Dietary Manager. Creatively collaborate with Dining Management on special events and menus. Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. In the absence of the Dietary Manager, check and inspect food products and supplies as delivered. Supervise and assist in storage of supplies and food products. Determine amount and type of food and supplies as required for daily menus. Notify Dietary Manager of food, supplies or equipment needs; report equipment breakdowns and unsafe conditions to Dietary Manager. Supervise dietary staff in the absence of Dietary Manager. Clean equipment and work areas as assigned by the Dietary Manager. Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures. Attend and present in-service educational programs. Follow defined safety codes while performing all duties. Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies. Perform other department duties assigned by the Dietary Manager. Competencies
Customer Service Oriented. Basic Food Preparation Knowledge. Sanitation and Safety Practices. Thoroughness. Time Management. Supervisory Responsibility
Must have the ability to coach others. Proven ability to coach and teach within the kitchen. Ability to lead a group of your peers. Physical Demands
Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Position Type/Expected Hours Of Work
This is an hourly position, with expected hours to include: days, evenings, some weekends, and some holidays. Qualifications
Required Education and Experience: Ability to read, write and speak English. High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets. Minimum one (1) year food service experience in a health care dietary setting is desired. Have general knowledge of quantity food preparation and portioned serving. Preferred Education And Experience Serve Safe Certified AAP/EEO Statement
Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.
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We are looking for a talented
Sous Chef
in Knoxville, TN. This position is located in a newer, modern independent living community offering spacious apartments and upscale amenities tailored for active seniors. Our residents enjoy restaurant-style dining and vibrant social events in a welcoming, maintenance-free environment. Essential Functions
Coordinate food preparation and meal service. Plan and initiate cooking schedule for food preparation to meet meal schedule. Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards. Prepare nutritional snacks for patients as directed by the Dietary Manager. Creatively collaborate with Dining Management on special events and menus. Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. In the absence of the Dietary Manager, check and inspect food products and supplies as delivered. Supervise and assist in storage of supplies and food products. Determine amount and type of food and supplies as required for daily menus. Notify Dietary Manager of food, supplies or equipment needs; report equipment breakdowns and unsafe conditions to Dietary Manager. Supervise dietary staff in the absence of Dietary Manager. Clean equipment and work areas as assigned by the Dietary Manager. Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures. Attend and present in-service educational programs. Follow defined safety codes while performing all duties. Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies. Perform other department duties assigned by the Dietary Manager. Competencies
Customer Service Oriented. Basic Food Preparation Knowledge. Sanitation and Safety Practices. Thoroughness. Time Management. Supervisory Responsibility
Must have the ability to coach others. Proven ability to coach and teach within the kitchen. Ability to lead a group of your peers. Physical Demands
Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Position Type/Expected Hours Of Work
This is an hourly position, with expected hours to include: days, evenings, some weekends, and some holidays. Qualifications
Required Education and Experience: Ability to read, write and speak English. High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets. Minimum one (1) year food service experience in a health care dietary setting is desired. Have general knowledge of quantity food preparation and portioned serving. Preferred Education And Experience Serve Safe Certified AAP/EEO Statement
Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.
#J-18808-Ljbffr