Assisted Living facility in Oakland County is looking for a Head Chef Job Summary The Head Chef is responsible for managing the Kitchen and Nutrition Department including planning, developing, and preparing menus and meals in a safe and efficient way and according to resident request and dietary needs. Duties and Responsibilities • Oversees the operations of the kitchen and dining department by planning, developing, and implementing the programs, goals, policies and procedures of the department. • Ensures that food is prepared safely, efficiently and according to specifications or requests. • Ensures the department is run in accordance with all applicable health, safety, and hygiene codes and standards. • Document temperatures of food prior to service, refrigeration and freezer temperatures on Temperature Logs. • Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature. • Prepares and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served. • Apportions and serves food to residents and ensures that snacks and beverages are available to residents at all times. • Prepares all food items as required in a sanitary and timely manner following recipes and presentation specifications. • Ensures highest quality of customer service for all residents. • Leads in the formulation of and ongoing modifications to the menu and preparation and service of it while maintaining the highest level of quality and care to residents. • Participate in department staff meetings, management meetings as well as applicable resident committee meetings. • Oversees stocking, ordering, and purchasing of ingredients and supplies, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. • Maintains kitchen budget. Requirements • Education: High School Diploma or GED is required. • Certification: • Serv-Safe Certified (or equivalent) or will obtain within 30 days, required. • Certified Dietary Manager and/or previous Dietary Manager experience. (meets requirements of State Regulatory Agency) • CPR Certification required (within 60 days of hire) • First Aid Certification required (within 60 days of hire) • Experience: • 2 years of experience in large production (batch) cooking is required. • 1 year of experience supervising others and running operations of a kitchen environment is preferred.