CHEF

Overview:

Atria Senior Living is a leading operator of independent living, assisted living, supportive living and memory care communities in more than 180 locations in 28 states and seven Canadian provinces. We are the residence of choice for more than 21,000 seniors, and the workplace of choice for more than 13,500 employees. We create vibrant communities where older adults can thrive and participate, know that their contributions are valued, and enjoy access to opportunities and support that help them keep making a positive difference in our world. To learn more about Atria, or to find an Atria community near you, please visit www.atriaseniorliving.com .

Responsibilities:

• Provide a high level of customer service and promote a restaurant style dining atmosphere.
• Work closely with the service director and/or executive director to keep residents satisfied with food and dining programs.
• Coach, train and develop kitchen staff as requested by the Culinary Services Director.
• Create a strong sense of team work and cooperation among all staff.
• Assist with the planning, preparation and execution of the Art of Atria Dining enhancement programs.
• Ensure that all food is received, stored, and prepared according to company standards.
• Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times.
• Responsible for the overall food quality and presentation of meals according to established recipes and approved menus.
• In the absence of the Culinary Services Director or assistant Culinary Services Director oversees daily operations of the kitchen helping to maintain high standards for food preparation and service.
• Assist the Culinary Services Director with management of the budget for items such as linen, table setting supplies, uniforms, payroll, and special events.
• Assist Culinary Services Director in menu planning and development based on resident likes and dislikes.
• Adhere to and train staff on Quality Enhancement standards and standard food safety practices.
• Assist with planning, preparation, and execution of special events, banquets, and theme meals.
• When applicable acquaint new residents with menus, seating, and dining options and hours.
• Conduct Pre-Meal stand up for all dining and kitchen staff.
• Document temperatures of food prior to service, refrigeration and freezer temperatures.
• Prepare and ensure snacks and beverages are available to residents at all times.
• Keep kitchen floors clean (sweeps and mops) and trash emptied.
• Assist with the transportation and storage of food and supplies.
• Assist with keeping kitchen floors clean (sweeps and mops) and trash emptied.
• Assist Culinary Services Director with in-services.
• May perform other duties as assigned.

Qualifications:

• High School Diploma or general education degree (GED)
• Culinary Training preferred
• Minimum of 3-5 years experience as a lead cook or chef in a hospitality or healthcare environment
• Serve Safe Certification
• Able to read and follow recipes and printed production guides, cleaning schedules, and logs
• Knowledge of food handling, preparation, cooking and service