2 jobs found in shelton

Lead Production Chef (DAY/EVENING SHIFT) Masonicare at Crosby Commons - Shelton, CT Day/Evening Shift / 32 hrs/wk Summary of Position: Produces daily menu items efficiently; assists with inventory control and sanitation. Cooks for special functions and marketing events. Supervises production chefs, waitstaff and utility staff. Responsible for overall quality assurance, scheduling, and sanitation maintenance. Essential Duties and Responsibilities: Assists in the receiving of food products and store in inventory stock. Receive food items for each meal from the inventory control room in the amount needed to complete the day's production. Prepare three types of meal services for staff, residents and catered as needed. Participates in special catering events as assigned. Cleans equipment following use in the kitchen area. Maintains required sanitation levels. Participates in weekly sanitation inspections and follows through with delegating the correcting of deficiencies. Supervises food production and utility staff to insure services and duties are completed. Creates, modifies, and maintains production and utility staff schedule to ensure proper staffing levels for daily operations and catered events. Maintain production plans for staff. Assists in menu creation and other operations in the Duck Inn. Assists in disciplinary matters relative to production staff. Attends all scheduled in-services and mandatory educational programs as needed. Performs other duties as required. Minimum Qualifications: Education: High School Diploma or GED. Completion of Culinary program recommended. Experience: 1-3 years of experience as a chef with managerial skills preferred Certificates, Licenses, Registrations: Sanitation certification preferred. Key Competencies: Knowledge of food sanitation requirements and regulations. Knowledge of culinary terms and procedures. Demonstrated managerial skills. Provides care and services that demonstrate behaviors and the principles of person-centered care including affording people dignity, respect and compassion, offering coordinated care, support and treatment and care that is personalized. This description of job responsibilities is intended to reflect the essential responsibilities and duties of the job, but is not intended to describe minor duties or other responsibilities as may be assigned from time to time.

Lead Production Chef (DAY/EVENING SHIFT) Masonicare at Crosby Commons - Shelton, CT Day/Evening Shift / 32 hrs/wk Summary of Position: Produces daily menu items efficiently; assists with inventory control and sanitation. Cooks for special functions and marketing events. Supervises production chefs, waitstaff and utility staff. Responsible for overall quality assurance, scheduling, and sanitation maintenance. Essential Duties and Responsibilities: Assists in the receiving of food products and store in inventory stock. Receive food items for each meal from the inventory control room in the amount needed to complete the day's production. Prepare three types of meal services for staff, residents and catered as needed. Participates in special catering events as assigned. Cleans equipment following use in the kitchen area. Maintains required sanitation levels. Participates in weekly sanitation inspections and follows through with delegating the correcting of deficiencies. Supervises food production and utility staff to insure services and duties are completed. Creates, modifies, and maintains production and utility staff schedule to ensure proper staffing levels for daily operations and catered events. Maintain production plans for staff. Assists in menu creation and other operations in the Duck Inn. Assists in disciplinary matters relative to production staff. Attends all scheduled in-services and mandatory educational programs as needed. Performs other duties as required. Minimum Qualifications: Education: High School Diploma or GED. Completion of Culinary program recommended. Experience: 1-3 years of experience as a chef with managerial skills preferred Certificates, Licenses, Registrations: Sanitation certification preferred. Key Competencies: Knowledge of food sanitation requirements and regulations. Knowledge of culinary terms and procedures. Demonstrated managerial skills. Provides care and services that demonstrate behaviors and the principles of person-centered care including affording people dignity, respect and compassion, offering coordinated care, support and treatment and care that is personalized. This description of job responsibilities is intended to reflect the essential responsibilities and duties of the job, but is not intended to describe minor duties or other responsibilities as may be assigned from time to time.