Chef 2

Portland, ME, USA|

Job Overview

Employment Type

Part-time

Compensation

Hourly

Exact $21.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Paid Time Off

Shift Differentials

Job Description

OceanView is a respected organization committed to delivering genuine warmth, founded on wisdom, and dedicated to wellness, creating an extraordinary experience described as 'Wow.' Operating within the food service sector, OceanView provides dedicated culinary services aimed at enriching the lives of its residents and guests. With a strong emphasis on quality, safety, and hospitality, the company prides itself on maintaining high standards consistent with Serv Safe regulations and industry best practices. The organization fosters a professional and collaborative environment where teamwork and positive interactions are prioritized.

The available Chef 2 position reports directly to the Food Services Director and Chef 1, taking on a critical role in preparing, cooking, and serving high-quality meals in adherence to the established menu and recipes. This part-time role offers starting pay at $21.00 per hour, plus shift differentials, with the possibility to transition into full-time hours. Candidates must be available to work nights and weekends, making flexibility an essential aspect of this opportunity. The Chef 2 will be frequently exposed to typical kitchen conditions including heat, steam, freezing temperatures, grease, oil, and other common hazards associated with food preparation. This role requires a balance of culinary skills, safety awareness, and excellent communication capabilities to provide superior service to residents, their families, co-workers, vendors, and visitors alike.

As a Chef 2, the successful candidate will contribute to a positive, respectful, and productive workplace culture. Responsibilities include maintaining the visual appeal and operational longevity of the kitchen and surrounding areas, participating in regular trainings and meetings, and ensuring compliance with all safety and hygiene standards. Effective communication is vital in this role to interact smoothly with diverse stakeholders within the organization and beyond.

In addition to the routine preparation and serving of meals, the Chef 2 will employ standardized cooking techniques such as broiling, frying, roasting, stewing, and baking. The role involves interpreting and adjusting recipes as required, managing batch cooking for main meals, and strict adherence to food safety standards, including Serv Safe and HACCP protocols. The Chef must also ensure proper inventory management following FIFO (First In, First Out) practices, oversee food presentation and quality, and accommodate special dietary needs accurately. The job includes some physical responsibilities such as maintaining cleanliness, organizing work areas, and the ability to taste, smell, and visually inspect food quality. Delivery duties may also be part of the role.

This position is ideal for candidates with at least one year of job-related cooking experience, good English communication skills, and the ability to handle institutional cooking equipment proficiently. While no minimum education level is required, certifications such as CPR and Serv Safe Food Handlers are necessary or must be obtained shortly after hire. A valid Maine driver’s license is also required to support delivery tasks. This role is dynamic, requiring adaptability to changing workload and work conditions, reflecting OceanView’s commitment to excellence in resident care and food service integrity.

Job Requirements

Minimum of one year of job-related cooking experience
Excellent verbal and written communication skills and good command of the English language
Demonstrated ability to keep written records and knowledge of proper food preparation, storage, and handling
Experience operating standard institutional cooking equipment such as meat slicer, mixer, steamer, and other institutional cooking equipment
CPR certified or willingness to become certified within six months of hire
Valid Maine driver’s license
Valid Serv Safe Food Handlers Certificate or willingness and ability to become certified within 90 days or as required
Must be available nights and weekends
Ability to work flexible schedule including weekends, holidays and severe weather conditions

Job Qualifications

Minimum of one year of job-related cooking experience
Excellent verbal and written communication skills
Good command of the English language
Demonstrated ability to keep written records
Knowledge of proper food preparation, storage, and handling
Experience operating standard institutional cooking equipment such as meat slicer, mixer, steamer
CPR certified or willingness to become certified within six months of hire
Valid Maine driver’s license
Valid Serv Safe Food Handlers Certificate or willingness and ability to become certified within 90 days

Job Duties

Providing and contributing to a professional and productive environment by promoting a positive image and collaborative working style
Observing surroundings and resident behaviors, and taking responsibility to report potentially unsafe resident situations to supervisor
Attending staff and other mandatory trainings/meetings as expected
Adhering to all safety rules and regulations including proper lifting and transfer techniques, use of cut gloves and personal protective equipment
Monitoring and contributing to the visual appeal and longevity of the physical plant (buildings) and surrounding grounds
Adhering to all company rules, policies, procedures and expectations
Compliance with expectations of essential personnel including willingness to work flexible schedule, weekends, holidays and severe weather
Communicating effectively with co-workers, staff, vendors, residents and visitors
Preparing, cooking, portioning and serving well prepared foods as directed
Ensuring implementation of daily pre-meal meetings
Using standard cooking techniques such as broiling, frying, roasting, stewing, and baking
Interpreting recipes and modifying as required, mixing ingredients, quantity and batch cooking
Keeping work area neat, clean and organized and performing daily cleaning
Completing daily paperwork thoroughly, accurately, and on time
Adhering strictly to Serv Safe standards, HACCP standards, and safe food handling practices
Using time, money and supplies efficiently and responsibly
Ensuring dining staff adheres to all safety rules and regulations
Ensuring efficient use of inventory and compliance with FIFO practices
Ensuring quality and presentation of all prepared foods
Ensuring accurate delivery of modified and special diets
Driving and making deliveries
Ability to taste, smell and distinguish colors to judge food quality