Hamilton Health Care System, Inc.
Job Description and Performance Standards
Title: Chef 992209092
Department: Royal Oaks Dining Services
Reports To: Dining Services Manager
Shift: Days and Times Vary
Responsible for the preparation of quality foods for residents, associates and guests under the supervision of the Dining Services Manager. Planning and implementing all special events. Assist the Dining Services Manager with Kitchen staff supervision and training.
Education: Completion of certified culinary program or equivalent or one to three years of related fine dining chef experience required
Experience: One to three years cooking experience in the hospitality industry, preferably in a retirement community or restaurant food preparation. One to three years supervisory experience in the hospitality industry preferred.
Skills: Food preparation, ability to understand supervise kitchen staff, knowledge of dining/food production operation.
PHYSICAL, MENTAL, ENVIRONMENTAL AND WORKING CONDITIONS
Work in a typical restaurant or retirement community setting subject to the hazards associated with such an environment including wet surfaces, cleaning and cooking equipment and sharp instruments. Subject to extreme temperature changes and chemical hazard.
Ability to see, hear, and articulate for communicating with associates and residents. Moderate amount of lifting, pushing, pulling, stooping and bending. Extended periods of standing and walking are required as well as full body range of motion. Finger dexterity for food preparation and to operate various kitchen equipment (blender, mixer, meat cutter). Must be able to work at unprotected height (step ladder). Adheres to the uniform policy and wears a hair restraint.
Royal Oaks promotes a clean air environment in all areas of the community both inside and outside, therefore, smoking is not permitted.
Subject to extreme temperature changes – arranging inventory in walk-in freezer at minus fourteen (14) degrees to working in kitchen with ambient air temperatures exceeding eighty (80) degrees.
Subject to thermal burns from all commercial cooking equipment. Subject to cuts associated with meat slicers, food processors, sharp knives and other tools. Exposure to chemicals used to sanitize equipment and surfaces, potential for slips and falls associated with wet surfaces.