Job Overview
Employment Type
Hourly
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $24.00 - $30.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Employer contribution to HSA
Life insurance
retirement plan with employer match
Holiday pay
Paid Time Off
Job Description
Presbyterian Homes & Services (PHS) of Bloomington is a respected nonprofit, faith-based organization dedicated to providing high-quality housing choices, care options, and services for older adults. Established in 1955, PHS has grown into one of the largest nonprofit senior housing and services providers in the United States, with a presence across Minnesota, Iowa, and Wisconsin. With over 7,500 team members serving more than 26,000 older adults through over 60 affiliated senior living communities, PHS places a strong emphasis on independence, purposeful living, and overall well-being for its residents. The organization also co-owns Genevive, the largest geriatric primary care practice in... Show More
Job Requirements
- Must possess a high school or equivalent education
- Must be willing to take both a written and practical culinary test
Job Qualifications
- Minimum of 5 years experience in an Executive Chef position
- Proven leadership skills
- Graduate of a recognized culinary based college or university degree program
- Current MDH Food Manager Certification
- Knowledge of state and federal food-handling regulations (Serve Safe Certification)
- Must possess knowledge of food service operations
- Must demonstrate the ability to work with Microsoft and web based business applications
- Demonstrated compatibility with PHS's mission and operating philosophies
- Demonstrated ability to read, write, speak and understand the English language to communicate with all customers
Job Duties
- Plan and direct meal preparation, production and service based on established menus, regulations, established policies, procedures and best practices
- Ensure consistent quality
- establish presentation technique and quality standards
- Prepare and cook meals as needed
- Participate in menu and recipe development and modification to meet quality standards
- Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning
- Manage resource allocations, including per meal costs and food waste and food recycling in order to achieve or exceed operational goals
- Recommend or institute changes in techniques or procedures for more efficient operation
- Provide adequate staffing model that meets customer needs and financial goals
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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