Chef de Cuisine: Full Time

- Communicates to proper personnel through the correct channels when there are discrepancies with food items such as shortages, overages.

- Maintains, utilizes, and supervises proper use of production sheets and temperature logbooks.

- Trains, supervises, directs and counsels kitchen and utility staff.

- Prepares, sets-up and monitors daily food production, special functions, service and resident satisfaction through proper food handling guidelines and portion control.

- Prepares all food items according to Serv Safe procedures.

- Ensures all walk-ins, reach ins and storage areas are organized and all food is properly wrapped, labeled, dated and use by dated, and enforces Use By dates

- Responsible for keeping food waste to a minimum and utilizing leftovers.

- Ensures food quality and serving lines by accurately following Serv Safe procedures, plate presentation, portion control and using standardized recipes.

- Maintains kitchen, dish room, and all storage areas in a clean and sanitary manner.

- Ensures the completing of sanitation assignments and logs in compliance with food and safety standards.

- Demonstrates interest in learning additional aspect of the job and offers suggestions to improve workflow.

- Completes sanitation assignments, Checks sanitation assignments for completion for Sous Chefs, Cooks and Cooks helpers.

- Participate in and complete all required ongoing training, including monthly online and in-person training, annual skills competencies education, and role-specific certifications, to ensure continued competence and adherence to organizational and regulatory standards.

- Comfortable and agile working with technology; Proficient in MS Office and other applications.

- Experience in and the ability to drive a performance-based culture

- Ability to function in a fast-paced environment, with competing priorities and deadlines

- Strong analytical, assessment, and problem-solving capabilities

- Demonstrated interpersonal communication, verbal and written, across multiple levels of an organization

- This position carries direct supervisory responsibility for kitchen and utility staff, including Sous Chefs, Cooks, and Cook's Helpers.

Responsibilities include training, directing, and counseling team members; conducting pre-meal meetings; overseeing food preparation and service; and ensuring adherence to sanitation, safety, and quality standards. The role also includes monitoring the completion of sanitation assignments, verifying the proper use of production tools and logs, and maintaining organized and compliant food storage practices.

The position plays a key role in fostering accountability, maintaining workflow efficiency, and upholding food safety protocols throughout the culinary operation.

- AMBASSADOR: Represents The Highlands at Wyomissing in a positive light with integrity. Takes pride in our community.

- COMMITMENT : Dedicated, adaptable, tolerant, dependable, focused, and passionate. Often does more than is required. Reports to work as scheduled and timely.

- INNOVATIVE : Is curious. Identifies new methods and efficiencies.

- RESULTS-DRIVEN : Has a strong sense of urgency about solving problems and completing work. Exerts unusual effort over time to achieve a goal. Maintains commitment to goals in the face of obstacles and frustrations.

- TEAM ORIENTED : Works cooperatively and effectively with others to achieve common goals.

- SAFETY: Practices safe behaviors to ensure the safety of all.

- KINDNESS: Projects a positive image and energy. Courteous and respectful to all. Goes above and beyond to exceed customer expectations.

- SHOW: Takes pride in self-appearance. Stays in "character" and performs the "role in the show." Ensures work area is show-ready.

- EFFICIENCY: Performs role with consistency and efficiency. Uses time and resources wisely.

- This position may be full-time or part-time in a health care facility that is open 24 hours a day, 365 days a year. Rotating shifts as well as weekend, holiday and work during inclement weather will be required.

- 2 year / associate degree in culinary arts or hospitality (Preferred)

- 4-5 Years of high volume progressive, proven culinary/hospitality management experience in a variety of settings such as hotels, country clubs or retirement communities (Required)

- Completion of the Highlands Hearthstone Ambassador training within 30 days of employment (Required)

- FBI Fingerprint Clearance (Only required if you have not lived in PA for the last 2 years)

- Valid Pennsylvania Driver's License and acceptable MVR (if operating company vehicle)

- While performing duties of this job, the employee is regularly required to talk and hear. Visual acuity must be adequate to perform job duties, including reading information from printed sources and computer screens.

- This position frequently requires walking, bending, pulling with force, reaching above head, reaching above shoulder, lifting from floor level up, lifting from waist level up, lifting above shoulders/head, lifting 25 lbs., and occasionally lift and/or carrying objects weighing up to 50 lbs.

- This position occasionally requires sitting, climbing, crouching, squatting, crawling, kneeling, balancing, pushing/pulling (up to 350 lbs.), lifting 100 lbs. maximum, and frequent lifting and/or carrying of objects weighing up to 50 lbs.

- This position seldomly requires lifting objects in excess of 100 lbs.

- May be exposed to toxic, caustic, chemicals, and / or detergents

- May be exposed to rare occasions during which it is necessary to interact with a resident exhibiting aggressive behavior.