Description

A Chef/Cook in an assisted living facility is responsible for preparing, cooking, and presenting meals that adhere to nutritional guidelines and cater to the specific dietary needs and preferences of elderly residents. This role involves planning menus, ensuring food safety and hygiene standards are maintained, and managing kitchen inventory. The Chef/Cook collaborates with dietitians and healthcare professionals to create meal plans that support the health and well-being of residents. Additionally, the role requires monitoring food quality, portion control, and adhering to budgetary constraints while providing a pleasant dining experience for residents.

Responsibilities

• Prepare and cook nutritious and well-balanced meals for residents, considering any special dietary restrictions and preferences.

• Plan menus in collaboration with dietitians and facility staff to ensure variety and adherence to nutritional guidelines.

• Maintain a clean and organized kitchen environment, adhering to all health and safety regulations.

• Monitor food stock levels and place orders for supplies to ensure that ingredients are always available.

• Train and oversee kitchen staff to ensure that standards of quality and consistency are met.

• Manage food preparation timelines to ensure timely meal service for residents.

• Ensure that all meals are aesthetically pleasing and meet the facility’s presentation standards.

• Utilize feedback from residents and staff to continuously improve meal quality and variety.

• Conduct regular inventory checks and manage budget to reduce food waste and control costs.

• Ensure proper storage and handling of food items to prevent contamination and spoilage.

• Assist in devising and implementing special event menus and seasonal promotions to enhance resident dining experiences.