Sisters of Bon Secours CHEF in Marriottsville, Maryland
The Chef is responsible for the daily overall direction, coordination, and evaluation of the assigned kitchen, food production and food service associates. This position reports to the Food Service Manager, with a dotted line reporting relationship to the Executive Chef.
MAJOR DUTIES AND RESPONSIBILITIES
Preparation of food according to standardized recipes, or instructions, in an efficient manner in order to meet production, delivery and service schedules.
At times will also serve meals or prepare for delivery.
Responsible for ensuring proper presentation, food quality, portion control, and maintenance of proper serving temperatures.
Track food use, waste and consumption in order to accurately requisition or purchase product.
Receive and inspect product and supplies for quality and quantity to ensure proper inventory is maintained.
Provide all guests with a lasting experience of the Center, with intent for return business.
May assist in training new cooks and food service associates as asked to by Executive Chef.
As requested, accommodate reasonable requests, and note preferences.
As needed, demonstrate knowledge of specialized diets and allergens.
Communicate directly with staff, to ensure that all reasonable special requests are addressed and accommodated.
Maintain a high level of sensitivity and confidentiality regarding any personal or medical information that is shared.
Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to assure compliance with all sanitation, safety, production, and merchandising requirements.
May be responsible for, or aid in selecting and developing recipes along with menu planning.
As with all members of the R&CC - promotes throughout the department the Mission Focus of the Sisters of Bon Secours:"...to defend and care for all of creation; to cry out with others against injustice and all that diminishes life on Earth."
Perform other functions and duties as assigned.
*EDUCATION AND EXPERIENCE *
High school degree (or GED equivalent), plus minimum of 3 years of experience working in a commercial kitchen, with at least one of those years working primarily as a cook or chef.
Ability to read and interpret recipes and instructions.
Must be able to test cooked foods by tasting and smelling them.
Consistently exhibits the ability to keep up with peak food service hours
Proven customer service skills.
Represents SBS in a courteous, efficient, and friendly manner in all customer and employee interactions.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals
Follows principles of sanitation and safety in handling food and equipment; maintaining. sanitation and orderliness of all equipment, workstations, supplies and utensils within work area
Follows all SBS and OSHA safety standards.
Demonstrates (as reflected in actions and attitudes) the guiding principles and core beliefs of The Sisters of Bon Secours.
*Preferred Qualifications *
- Associate's degree or equivalent from Culinary or technical school.
- Food Handler's Permit; ServSafe training and certificate as required by applicable state and county.