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Executive Chef ~ Senior Living Community ~ West San Jose
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $108,000.00 - $112,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
accident insurance
critical illness insurance
401k plan
Paid sick leave
Paid vacation
Birthday leave
Career development programs
Charitable opportunities
Tuition Reimbursement
free shift meal
Employee assistance program
Job Description
MorningStar Senior Living is a renowned senior living community dedicated to providing compassionate care and enriching the lives of its resident-heroes. Established with a wholehearted commitment to culture, MorningStar Senior Living places a strong emphasis on creating a transformative environment where every team member contributes to a greater purpose. The company fosters a servant-leadership mindset among its employees, encouraging them to deliver meaningful and heartfelt service that enhances residents' quality of life. Known for its supportive and respectful culture, MorningStar Senior Living is more than just a workplace – it is a community where care, love, and respect form the... Show More
Job Requirements
- minimum high school diploma
- previous experience in dietary department of a health care facility preferred
- license or certification as a dietician, ADA, diet technician, chef, or dietary manager meeting state regulatory requirements
- ability to read, write, and use mathematics and units of measurement
- knowledge of menus, recipes, food purchasing, preparation, and storage
- ability to supervise and manage staff
- knowledge of community policies and procedures
- understanding of food safety and sanitary practices
- ability to comply with ADA, state, infection control, health department, and OSHA regulations
Job Qualifications
- demonstration of core values including love, kindness, honesty, goodness, fairness, respect
- license or certification as a dietician, ADA, diet technician, chef, or dietary manager meeting state regulatory requirements
- graduation from a food service supervision course meeting American Dietetic Association standards or equivalent with 90 or more classroom hours and dietician counseling
- continuing education as required by state law
- minimum high school diploma
- previous experience in dietary department of a health care facility preferred
- ability to read, write, use mathematics and units of measurement
- knowledge of menus, recipes, food purchasing, preparation and storage
- ability to supervise and manage
- knowledge of community policies, procedures, and job descriptions
- knowledge of and ability to meet ADA, state, infection control, health department, and OSHA regulations
Job Duties
- assist in development of dietetic policies and procedures
- supervise the receiving and storage of food
- supervise food preparation and service
- scheduling of food service team members
- assist the dietician in planning and conducting an ongoing in-service training program and provide follow-up recommendations
- visit residents and assist in gathering information on food preferences
- maintain records such as meal census, diets served, menus, purchase records, nutrition assessments and care plans, and weekly staffing patterns
- hire, train, evaluate, and supervise food service department employees within a specific budget
- plan menus, conferring with a dining services consultant as needed to ensure menus conform to nutritional standards and regulations
- review resident diet information and care plans and discuss with resident, family, nursing staff, and consulting dietician as necessary
- supervise cleaning procedures to ensure safe and sanitary conditions within the food service department
- establish practice of serving hot food hot and cold food cold
- observe for over-production and improper preparation of food
- instruct new residents on meal services and nourishment methods
- consult with Wellness Director, Executive Director, and consulting Dietician regarding special diets or any dietary issues
- participate in the Quality Assurance Committee including infection control and safety
- review health certificates
- conduct monthly temperature studies
- conduct twice-weekly food waste studies
- keep records including menus served, substitution records, special diet roster, number of meals served, and food cost records
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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