ATLANTICARE _________________________ROLE DESCRIPTION POSITION SUMMARY The Chef Supervisor is responsible for food preparation, culinary inventory, purchasing and sanitation of the Culinary Department. This position supports organizational goals by providing quality customer service, participating in performance improvement efforts and demonstrating a commitment to teamwork and cooperation. QUALIFICATIONS EDUCATION: High school diploma or equivalent required. LICENSE/CERTIFICATION: Certificate in Food Service Management. EXPERIENCE: Minimum 1 years cooking experience required. Minimum 5 years supervisory experience. Knowledgeable of sanitation and safety regulations in accordance with local and state requirements. Demonstrate ability to prepare nutritional and portion controlled meals for approximately 130 clients three times a day. Capable of creating a menu which includes all daily nutritional requirements. Ability to influence individuals toward desired behaviors and results by applying suitable leadership styles, using interpersonal skills and influencing organizational values and systems. Demonstrates the ability to purchase food and maintain culinary supply inventory. Demonstrates the ability to determine correct diet restrictions for clients. Ability to establish and maintain a positive and cooperative working relationship with all employees. Ability to be respectful of diverse cultures, ethnic, and religious backgrounds required. PERFORMANCE EXPECTATIONS Demonstrates the technical competencies as established on the Assessment and Evaluation Tool. WORK ENVIRONMENT This position requires repetitive motion, hearing, pushing, reaching, and reading, seeing, speaking, standing and walking a majority of the time. Spends time with such equipment as computer terminal, fax machine, copier, and telephone. Essential functions of this position are listed on the Assessment and Evaluation Tool. REPORTING RELATIONSHIP This position reports to department leadership and supervise incumbents as assigned. The above statement reflect the general details considered necessary to describe the principle functions of the job as identified and shall not be considered as a detailed description of all work requirements that may be inherent in the position. This position reports to department leadership and supervises incumbents as assigned. EDUCATION: High school diploma or equivalent required. LICENSE/CERTIFICATION: Certificate in Food Service Management. EXPERIENCE: Minimum 1 years cooking experience required. Minimum 5 years supervisory experience. Knowledgeable of sanitation and safety regulations in accordance with local and state requirements. Demonstrate ability to prepare nutritional and portion controlled meals for approximately 130 clients three times a day. Capable of creating a menu which includes all daily nutritional requirements. Ability to influence individuals toward desired behaviors and results by applying suitable leadership styles, using interpersonal skills and influencing organizational values and systems. Demonstrates the ability to purchase food and maintain culinary supply inventory. Demonstrates the ability to determine correct diet restrictions for clients. Ability to establish and maintain a positive and cooperative working relationship with all employees. Ability to be respectful of diverse cultures, ethnic, and religious backgrounds required.