Villa Gardens

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and Department of Justice Criminal background clearance.

ESSENTIAL FUNCTIONS

Include the following. Other duties may be assigned as necessary.

• Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.

• Comply with Standards of Service and assists in assuring the same from all kitchen employees.

• Assists in managing day-to-day operations of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling by training kitchen and dining room employees on how to handle leftover food items.

• Assists in supervision and training of all employees.

• In conjunction with the Director of Dining Services or Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.

• Establish and require strict adherence to health department sanitation and food handling guidelines.

• In conjunction with the Director of Dining Services or Executive Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.

• Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.

• Maintain effective working relationship with kitchen and dining room management, staff, residents and all other departments.

• Complete daily food orders based upon scheduled banquet events and projected levels of business.

• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

• Follows highest standards of cleanliness. Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.

• Ensures & follows department safety standards, practice correct body mechanic techniques and participate in campus-wide safety programs.

• Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.

• Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.

• Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies.

• Directly and/or indirectly supervise 5-10 cooks, assistant cooks and food service workers. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

JOB REQUIREMENTS and QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Associate's degree (A.A.) or equivalent from a 2-year College or technical school; or 3-5 years related experience or training.

• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations.

• Ability to write reports, business correspondence, and procedure manuals.

• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.

• Ability to apply concepts of basic algebra and geometry.

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

• ServSafe or Equivalent Certification required.

PHYSICAL DEMANDS and WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Regularly required to stand, walk, talk or hear, and taste or smell.

• Frequently required to use hands to finger, handle, or feel and reach with hands and arms.

• Occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.

• Must regularly lift and/or move up to 50 pounds, occasionally lift and/or move above 50 pounds with the assistance from a co-worker and/or mechanical means.

• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Frequently exposed to wet and/or humid conditions, moving mechanical parts, extreme cold and extreme heat.

• Occasionally exposed to high, precarious places; fumes or airborne particles; toxic or caustic chemicals; risk of electrical shock and vibration.

• Noise level is usually moderate