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

Employee assistance program

Professional development opportunities

Retirement Plan

Employee Discounts

Job Description

OceanView is a well-established healthcare and senior living community dedicated to delivering exceptional service and care to its residents. The company prides itself on providing a warm, welcoming environment founded on the principles of warmth, wisdom, and wellness. Their commitment to excellence ensures that residents experience moments of genuine delight in their daily lives. Serving the healthcare sector, OceanView integrates hospitality with care to create a community where residents and their families feel valued and supported.

This part-time Chef 2 position, with a path to full-time hours, offers a vital role within the OceanView Food Services team. Reporting to the Food Services Director and the Chef 1, the Chef 2 is responsible for preparing, cooking, and serving foods following set menus and recipes, all done with strict adherence to food safety standards such as Serv Safe and HACCP. The position requires flexibility, including availability during nights and weekends, recognizing the critical nature of food services within a 24/7 operation.

This role emphasizes not only culinary skill but also a high level of hospitality and attention to quality, serving as a key point of interaction among residents, family members, co-workers, and visitors. The Chef 2 must consistently deliver the highest standard of food preparation and presentation, incorporating industry best practices to ensure safety, quality, and satisfaction. Daily tasks include using various cooking techniques such as broiling, frying, roasting, stewing, and baking, with a focus on efficiency, sanitation, and teamwork.

The workplace environment exposes the Chef 2 to common kitchen hazards, including heat, steam, and grease, necessitating adherence to all safety protocols and use of protective equipment. Key responsibilities include maintaining cleanliness and organization of the work area, proper inventory management, and compliance with company policies. The Chef 2 also plays a role in staff training and communication to foster a collaborative and professional atmosphere.

Beyond cooking duties, this role requires attention to dietary needs, ensuring modified and special diets are followed precisely. The Chef 2 must demonstrate sensory acuity to taste, smell, and evaluate food quality accurately. Additionally, they may be called on for driving and delivery duties, expanding the scope beyond the kitchen.

The role offers a starting pay of $21.00 per hour plus shift differentials, reflecting the company’s recognition of the skill and dedication required. OceanView recognizes that a successful Chef 2 creates not only meals but experiences, thereby contributing significantly to the overall wellness and satisfaction of the community it serves. This position is crucial to maintaining the company’s promise of warmth and wellness through quality food service, making it an excellent opportunity for culinary professionals looking to grow within a supportive and mission-driven organization.

Job Requirements

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 of hire

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 of hire

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 all the expectations of essential personnel including the ability and willingness to work a flexible schedule, weekends, holidays and in severe weather
communicating effectively with all co-workers, OceanView staff, vendors, residents and visitors
preparing, cooking, portioning and serving well prepared foods as directed
ensuring the implementation of daily pre-meal meetings
using standard cooking techniques such as broiling, frying, roasting, stewing, and baking according to accepted standards
interpreting recipes and modifying as required, mixing ingredients
quantity and batch cooking for main meals
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 industry best practices for sanitation and safe food handling
using time, money and supplies efficiently and responsibly
ensuring dining staff adheres to all safety rules and regulations
ensuring the efficient use of inventory and compliance with FIFO practices
ensuring the quality and presentation of all prepared foods
ensuring the accurate delivery of modified and special diets as ordered
driving and making deliveries
ability to taste, smell, distinguish colors in order to judge food quality