Excelcare at Egg Harbor
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Chef / Cook
role at
Excelcare at Egg Harbor .
Responsibilities
Coordinate menus and direct training of cooks and kitchen workers to ensure efficient and satisfactory food service.
Prepare, cook, and serve meals while maintaining high standards of quality and appearance.
Manage cost containment, inventory, and ordering of food and supplies.
Maintain kitchen and food safety standards in accordance with county and state requirements.
Ensure overall kitchen and dining room sanitation and cleanliness.
Hire, train, supervise, and orient dietary department employees; counsel when necessary.
Work with the Registered Dietitian to meet clinical requirements for residents’ health.
Prepare desserts, snacks, and special diets as per posted menu schedule.
Serve meals that are palatable and presentable.
Maintain clean, organized, and sanitized work areas, including washing pots and pans.
Know and apply health code requirements for food storage and hot/cold holding temperatures; maintain documentation.
Estimate and prepare food supplies to meet serving portions.
Maintain a safe, clean, and respectful work environment.
Attend and participate in continuing educational programs.
Qualifications
High School Diploma or GED.
Successful completion of a formal culinary training program.
Experience in line cooking for at least 3 years in medium to high-volume restaurant (100+ people).
Experience supervising a minimum of 5 employees for at least 3 years.
At least 17 years of age.
Interested in geriatrics and able to read, write, speak, and understand English.
Knowledgeable of dietary techniques and procedures.
Ability to lift up to 25 pounds frequently and/or 50 pounds occasionally.
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Chef / Cook
role at
Excelcare at Egg Harbor .
Responsibilities
Coordinate menus and direct training of cooks and kitchen workers to ensure efficient and satisfactory food service.
Prepare, cook, and serve meals while maintaining high standards of quality and appearance.
Manage cost containment, inventory, and ordering of food and supplies.
Maintain kitchen and food safety standards in accordance with county and state requirements.
Ensure overall kitchen and dining room sanitation and cleanliness.
Hire, train, supervise, and orient dietary department employees; counsel when necessary.
Work with the Registered Dietitian to meet clinical requirements for residents’ health.
Prepare desserts, snacks, and special diets as per posted menu schedule.
Serve meals that are palatable and presentable.
Maintain clean, organized, and sanitized work areas, including washing pots and pans.
Know and apply health code requirements for food storage and hot/cold holding temperatures; maintain documentation.
Estimate and prepare food supplies to meet serving portions.
Maintain a safe, clean, and respectful work environment.
Attend and participate in continuing educational programs.
Qualifications
High School Diploma or GED.
Successful completion of a formal culinary training program.
Experience in line cooking for at least 3 years in medium to high-volume restaurant (100+ people).
Experience supervising a minimum of 5 employees for at least 3 years.
At least 17 years of age.
Interested in geriatrics and able to read, write, speak, and understand English.
Knowledgeable of dietary techniques and procedures.
Ability to lift up to 25 pounds frequently and/or 50 pounds occasionally.
#J-18808-Ljbffr