Chef De Cuisine (Healthcare)

Who Are We?

Culinesse, from Latin culina (of the kitchen) and esse (essential nature), is a forward thinking boutique dining service company that elevates retirement community living by centering on highly personalized resident and guest experiences. We are designed for senior living communities who seek to develop their own individual identities while having access to our team’s expertise, support and resources. Helping clients nurture their brands is our passion because when they thrive, everyone thrives. Transparency in pricing, sourcing, communications, preparation methods and ingredients is the backbone of the Culinesse brand. All that we do is done with purpose and honesty. Culinesse understands the importance of nourishing the whole person and respecting the sacredness of the environment. Life-enhancing and authentic food connects us.

Job Description

The Healthcare Chef de Cuisine will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may differ depending on business necessities and community requirements. This position reports to the Executive Chef.

This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.

TASKS

• Lead culinary in the absence of the Executive Chef;
• Assure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment;
• Must follow all Culinesse, client and regulatory and safety rules and procedures and attend trainings (sanitation, allergy trainings, etc.) as needed;
• Assure smooth kitchen operation by coordinating with related food and beverage departments;
• Maintain accurate records of all food ingredients used;
• Support the Executive Chef in creating new menus and see to their proper development and implementation;
• Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs;
• Direct supervision of day-to-day operation of all kitchen functions in the absence of the Executive Chef;
• Ensure preparation, plating and presentation standards are maintained;
• Support the Executive Chef in orienting employees to the department and providing training on job responsibilities;
• Support with and attend daily shift meetings and weekly in-service meetings;
• Support in providing all recipes for production sheets;
• Support with providing kitchen staff with daily production sheets that have recipes attached;
• Review BEO’s weekly and assign prep and other duties on the production sheets;
• Prioritize and assign work and conduct performance reviews;
• Recommend and implement procedural or production changes;
• Prepare food and serve residents & guests;
• Always provides the highest quality of service to residents & guests;
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use;
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;
• Reports all accidents and injuries in a timely manner;
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques;
• Support with selecting recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets;
• Support with entering Menu Cycles, Special Menus, Recipes, and Production information into MealSuite or other production programs in use;
• Support with teaching and training all staff members production system and production program as needed for their respective role;
• Advanced knife skills required;
• Uses production software to enter pre-and post-production data;
• Support with weekly inventory and enter inventory into the production;
• Perform other duties and responsibilities as assigned by the Executive Chef or Director of Dining.

Qualifications and Requirements

• Experience in a Hospital, Senior Living, or K-12 environments required;
• Previous culinary supervisory experience required;
• Previous banquet and or catering experience preferred;
• A high school diploma or equivalent with 6 years related work experience;
• A 2-year Culinary Degree or 4-year Hospitality degree with Four (4) or more years of related work experience;
• Must comply with any dress code requirements;
• Strong knowledge of nutrition, dietary requirements, and food safety regulations;
• Must be able to work nights, weekends and some holidays.

Competencies

• Presents self in a highly professional manner to others and understands that honesty and ethics are essential;
• Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action;
• Ability to motivate, develop, and direct people as they work and identify best people for the job;
• Ability to manage one's own time and the time of others;
• Willingness to be open to learning and growing;
• Maturity of judgment and behavior;
• Maintains high standards for work areas and appearance;
• Maintains a positive attitude;
• Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism (ie; no cursing in the kitchen);
• Requires complete knowledge of kitchen equipment.

Physical Requirements

• Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses;
• Significant walking or other means of mobility;
• Ability to work in a standing position for long periods of time (up to 8 hours);
• Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds;
• Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations;
• Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations;
• Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction;
• Self-Control: Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations;
• Attention to Detail: Job requires being careful about detail and thorough in completing work tasks. 

WORKING CONDITIONS

• Position is full-time;
• Full-time benefits include (but are not limited to): health, dental, life, vision, and long term disability;
• Generally in an indoor setting; however, may supervise outside activities and events;
• Varying schedule to include evenings, holidays, weekends and extended hours as business dictates;
• While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities, working in refrigerated storage areas, or cooking;
• The noise level in the work environment is usually moderate to loud.