Chef-Grand Pines Assisted Living Center

Job Description

Job Title: Chef

Company: Grand Pines Assisted Living Center

Location: Grand Haven, MI

Pay: $58000 – 60000 per year

AI Pay Analysis: An hourly rate translating to an annual salary of $58,000 to $60,000 for a chef position in Grand Haven, MI, is quite competitive when considering industry standards. According to data from various sources, including the Bureau of Labor Statistics and local job boards, the average salary for chefs in Michigan typically falls within the range of $45,000 to $70,000, depending on experience, establishment type, and specific responsibilities. Given that Grand Haven is a smaller city with a moderate cost of living and a growing culinary scene, a salary within this range is not only attractive but also aligns well with regional expectations, suggesting that this role offers a favorable compensation package for potential candidates.

Job description:

Full-time position with a salary range of $58,000 to $60,000.

As the Chef, you will hold the primary responsibility for delivering a high-quality dining service that accommodates resident preferences and dietary needs while ensuring compliance with all relevant food safety and licensing regulations. You will maintain a pristine kitchen environment and adhere to safe food handling and storage practices while providing effective leadership to culinary staff.

The ideal candidate will possess a culinary degree from an accredited culinary institute or a certification in Restaurant/Food and Beverage management, along with substantial experience in food service and sanitation. A valid Food Protection Manager and HACCP certification in food service safety and sanitation (such as ServSafe) is required. Additionally, the candidate should have a strong understanding of geriatric dietary needs, proficiency in menu planning, and effective kitchen management. Demonstrating strong leadership and motivational skills for effective staff supervision and training is essential. Outstanding culinary skills, with experience in catering or culinary services management, are imperative. Candidates must possess good mathematical skills for accurately adjusting ingredient measurements, exemplary time management, and organizational abilities to ensure smooth food preparation processes and timely meal service. A comprehensive understanding of food storage and handling guidelines is essential to prevent contamination or spoilage. Candidates must also successfully pass state-mandated criminal background checks and random drug testing.

Key Responsibilities:

1. Menu Planning: Design menus that reflect residents’ preferences, including dietary restrictions, while incorporating seasonal produce and "farm to table" options. Maintain inventory for at least three days of meal service, as well as emergency supplies to support meal provision during power outages or emergencies. Leverage a Live Herb Wall, if available, to enhance meal flavor with fresh herbs.

2. Meal Service: Ensure meals are prepared and served punctually and at the correct temperatures. Establish standardized recipes, preparation guides, and production standards. Organize special events such as men’s lunches and family functions. Educate staff on proper meal service procedures and engage with residents and guests during meal times.

3. Resident Satisfaction: Pay close attention to residents’ culinary preferences and provide alternative selections that align with their tastes. Conduct meetings with residents upon move-in and periodically thereafter to review preferences, and facilitate a monthly Chef Forum to gather feedback on dining experiences.

4. Resident Well-Being: Collaborate with the Resident Services Coordinator to contribute to resident assessment processes and ensure nutritional needs are met according to diet orders. Monitor changes in residents’ food consumption and address any dietary concerns.

5. Financial Compliance: Adhere to budgetary constraints for food, beverages, supplies, equipment, and labor. Maintain an accurate inventory of food and non-food supplies while utilizing sales opportunities to optimize costs. Oversee tracking of room trays and meals for billing purposes.

6. Staff Administration: Manage recruitment, training, and supervision of culinary staff to ensure the delivery of quality meals. Oversee the preparation of menu items with a focus on high-quality, fresh, local ingredients and appropriate food presentation. Utilize ON SHIFT for effective staff scheduling and monitoring. Manage labor hours and provide timely feedback and performance evaluations for staff.

7. Sanitation: Uphold cleanliness standards within the kitchen, ensuring adherence to proper equipment maintenance and cleanliness checks. Monitor for foodborne illness outbreaks and ensure all staff are trained in sanitation practices, particularly during resident illnesses.

8. Regulatory Compliance: Ensure adherence to HFA rules, HPM policies, County Health Department food service sanitation guidelines, and SERVSAFE standards for cleanliness and necessary documentation.

9. Additional Duties: If applicable, maintain a Live Herb Wall and participate in marketing activities by preparing gift foods for referral sources during outreach, including guest meals and special events.

Secondary Responsibilities:

1. Participate in family and community events as requested.
2. Engage in the evening and weekend Manager on Duty rotation.
3. Collaborate with the Life Enrichment Coordinator on special events and themed days.
4. Actively participate in at least one resident life enrichment activity each month, such as the Chef Forum.
5. Maintain a clean and organized workspace.
6. Utilize email and internet resources appropriately.
7. Uphold no gossip policy and ensure compliance with HIPAA regulations regarding resident and employee health information.
8. Execute other assigned duties as necessary to achieve the objectives of the assisted living facility.
9. Adhere to Life Safety policies and participate in periodic drills.
10. Engage in professional development training opportunities.
11. Report safety and health hazards to appropriate supervisors.
12. Notify the Shift Supervisor of any changes or concerns regarding resident well-being.

This is a salaried position.

COVID-19 considerations include daily employee screenings, temperature checks, limited visitors, mandatory weekly testing for staff, social distancing practices for meals and activities (as permissible), enhanced sanitation protocols, and mandatory mask-wearing.

Job Posting Date: Wed, 12 Feb 2025 23:49:50 GMT

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