Job Description
Job Description
The Visiting Nurse Association of Florida is a 45 year old Service Driven organization that prides itself in Excellence. We seek Motivating professionals who will join our Committed team.
The VNA of Florida has many subsidiaries and continues to grow and diversify because of its countless dedicated employees.
We are currently seeking a Full Time Chef to work in our Grand Oaks of Okeechobee ALF.
Head Chef
Food Services Department
Summary
The Head Chef oversees all culinary operations in accordance with Grand Oaks policies and in collaboration with a Licensed Dietitian. This role is responsible for preparing nutritious, fresh, and visually appealing meals that support the health and well-being of residents, while also serving prospective residents, families, and guests. The Head Chef manages day-to-day food service operations and provides leadership and supervision to kitchen staff to ensure quality, safety, and resident satisfaction.
Essential Duties and Responsibilities
1. Adheres to all Grand Oaks policies and procedures in accordance with the employee handbook and company standards.
2. Prepares meals according to approved menus and standardized recipes in a safe and sanitary manner, under the direction of the Administrator and CEO, ensuring all regulatory requirements are met.
3. Provides three nutritious meals daily, along with snacks, to meet the dietary needs of residents in accordance with Grand Oaks policies.
4. Plans and prepares weekly menus and daily meals in alignment with USDA Dietary Guidelines, ensuring appropriate portion sizes, nutritional balance, and safe food handling practices.
5. Maintains strict compliance with Department of Health sanitation and food safety regulations, ensuring a consistently clean and sanitary kitchen environment.
6. Demonstrates strong problem-solving skills by adapting menus to accommodate resident dietary needs and changes. Supports cost-effective operations by monitoring budgets, following recipe control standards, and maintaining accurate substitution, temperature, and sanitation logs.
7. Supervises, trains, and directs kitchen staff and servers to ensure high-quality food preparation, service, and resident satisfaction.
8. Provides ongoing training to assisted living staff on current nutrition and food service practices and completes a minimum of two hours of annual continuing education related to nutrition and food service in a senior living environment.
9. Operates kitchen equipment safely and reports maintenance or safety concerns to building management promptly.
10. Orders food and supplies to meet resident needs, verifies invoices for accuracy, and ensures proper food storage, labeling, and rotation using FIFO procedures.
11. Maintains emergency and hurricane preparedness food and water supplies, ensuring a minimum three-day inventory of non-perishable food based on resident census.
12. Ensures all regular menus are reviewed and approved annually by a licensed or registered dietitian to confirm compliance with nutritional standards.
13. Maintains awareness of resident allergies, preferences, and dietary restrictions; engages with residents to assess satisfaction with the food service program; and incorporates feedback while balancing nutritional requirements, budgetary guidelines, and regulatory standards.
14. Performs other duties as assigned.
REQUIRED SKILLS AND ABILITIES
Demonstrates punctuality for scheduled shifts and meal service times, providing appropriate notice for tardiness or absences.
Attends required staff meetings and town hall meetings.
Adheres to the facility dress code and maintains professional appearance, personal hygiene, and grooming standards.
Interacts with residents, families, and staff with maturity, emotional stability, and a calm, respectful, and compassionate demeanor.
Effectively prioritizes and organizes work to meet operational demands within established timeframes.
Remains adaptable and flexible in response to changing needs and situations.
Demonstrates compassion for older adults and upholds ethical standards, including strict confidentiality of resident information.
Actively seeks opportunities to exceed resident expectations and enhance overall resident satisfaction.
Works collaboratively as a team member and willingly assists others, including helping to maintain clean and organized work and storage areas.
Maintains a positive and professional attitude in all interactions.
Responds appropriately to safety hazards, fire drills, and emergency situations, following all safety policies and procedures.
Reports injuries and accidents immediately to the Administrator in accordance with facility guidelines.
Supports continuous improvement initiatives by identifying opportunities to increase efficiency, reduce costs, and improve daily operations.
Supervisory Responsibilities
Oversees, directs, and trains all kitchen and dining staff to ensure high-quality food service and resident satisfaction. Coordinates with vendors, suppliers, maintenance personnel, and county and state inspectors to maintain smooth kitchen operations and compliance with regulations.
Qualifications
Minimum of 2 years' experience managing food service operations. Knowledge of, or willingness to learn, food ordering platforms and inventory systems. Valid Food Service Manager Certification. Ability to accurately read and follow recipes, guides, and instructions.
Education and Experience
High School diploma or GED required. Two to three years of relevant experience and/or training, or an equivalent combination of education and experience. Certified Food Manager Certification required.
Language Skills
Ability to read and comprehend instructions, correspondence, and memos in English. Strong verbal communication skills to effectively interact with residents, staff, vendors, and other stakeholders.
Mathematical Skills
Ability to perform basic arithmetic, including addition, subtraction, multiplication, and division. Proficiency with standard units of weight, volume, and distance, including converting standard cooking measurements.
Reasoning Ability
Applies common sense and sound judgment when following instructions and managing day-to-day kitchen operations. Capable of handling situations with moderate variables and making appropriate decisions.
Work Environment
Performs essential job functions in a kitchen and dining environment, maintaining safety, sanitation, and compliance with all regulations.
EOE/DFW
https://info.flclearinghouse.com/
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