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Head Chef

Company: Oak Park Place
Location: Madison
Posted on: December 8, 2018

Job Description:

General Information Location 718 Jupiter Dr Madison, WI 53718 United States Other Compensation Based on Experience Employee Type Full Time Non-Exempt Job Category Dietary, Chef, Culinary Arts Industry Healthcare, Restaurant Minimum Experience 2 Years Required Degree High School Travel 15% Manage Others Yes Contact Information Name Angie L. Frain Phone 608-663-8717 Email afrainoakparkplace.com Description Oak Park Nursing & Rehabilitation Center Head Chef Take your career and culinary creativity to the next level The Head Chef is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times. The primary purpose of your job position is to provide assistance to the Food Service Director in all dietary functions as directed/instructed in accordance with Dietary Department policies and procedure, including training and development of staff and providing creative culinary input. Frequent travel may be required. Working Conditions Frequent travel to satellite locations may be required Works in kitchen, dining rooms, and common areas of dietary facility. Moves frequently, during working hours. Is subject to frequent interruptions. Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances. Is subject to hostile and emotionally upset residents, family members, personnel, and visitors. Communicates with the nursing staff, dietary personnel, and support directors and staff. Works beyond normal working hours, and in other positions temporarily, when necessary. Is subject to remain in place or callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc). Attends and participates in continuing educational programs. Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants. Is subject to exposure to infectious waste (body or body fluids), diseases, conditions, etc., including but not limited to TB and the AIDS and Hepatitis B viruses. May be subject to the handling of and exposure to hazardous chemicals. Maintains a liaison with the residents, their families, support departments, etc., to adequately plan for the residents' needs. Education High School Diploma or equivalent required. Must possess and maintain a valid driver's license and automobile insurance Formal culinary training highly desired. Experience 2 years commercial kitchen experience required. Experience in a dietary environment highly desirable. Specific Requirements Must be able to manage and motivate other staff Must be able to delegate tasks effectively Must be able think critically, solve problems, take initiative, and make decisions based on operational needs Must be able to read, write, speak, and understand the English language. Must posses the ability to make independent decisions, when circumstances warrant such action. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public. Must be knowledgeable of Dietary Department policies and procedures. Must be able to follow standardized recipes and create recipes in accordance with resident diets and preferences. Must be able to understand restrictions for specific diets and accurately plate for same diets. Must be able to learn and practice proper hygiene, sanitation and safe food handling skills. Must be willing to work beyond normal working hours, on weekends, and in other positions temporarily, when necessary. Must be willing to attend and participate in education programs and Resident Council Must be able to work around odors and extreme temperatures in kitchen/storage areas. Must not pose a direct threat to the health or safety of other individuals in the workplace. Must be willing and able to supervise other dietary staff Physical and Sensory Requirements (With or without the aid of mechanical devices) Must be able to move regularly throughout the workday. Must be able to speak and write the English language in an understandable manner. Must be able to cope with the mental and emotional stress of the position. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies. Must meet the general health requirements set forth by the policies of this facility, which include a medical and physical examination. Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility. Must be able to push, pull, move and/or lift a minimum of 50 pounds to a minimum height of 3 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 20 feet. May be necessary to assist in the evacuation of residents during emergency situations. Must be able to perform repetitive motions. Must be able to sit, stand, or bend for extended period of time. FULL JOB DESCRIPTION AVAILABLE UPON REQUEST Requirements

Keywords: Oak Park Place, Madison , Head Chef, Hospitality & Tourism , Madison, Wisconsin

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