Under the direction of the Culinary Director, primary responsibilities are as follows:
- High volume daily food production in a "from scratch" kitchen
- Ability to perform basic math equations and follow a recipe
- Maintain strict standards of cleanliness and organization
Essential Duties and Responsibilities include the following:
• Ensure the highest quality of customer service
• Becoming familiar with the employee handbook
• Maintaining proper/hygienic food handling techniques
• Maintaining sanitary conditions in food prep, serving and dining room areas
• Obtain and strictly maintain rules and regulations of a Serve Safe Certification
QUALIFICATIONS/REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily:
• Excellent communication skills and a compassion for older adults
• Training and experience in food service techniques
• Ability to read, analyze, and interpret facility forms, signs and product instructions. Ability to speak clearly and interpret verbal communication
• Interpersonal relationship skills
• Problem solving and logic skills
Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.
Current schedule includes 5 & 10 hour shifts, every other weekend & holidays. Every effort is made to shorten shifts and/or rotate staff on holidays.
Pay is $18/hr, plus $2/hr 'incentive pay', so long as you are timely and dependable.
