Management & Supervision
Full Time
8 Hour Shift
Rancho Mirage, CA
Job #

  • Job Objective: A brief overview of the position.

    • Cooks, prepares, presents, and serves food items. Ensures that food is prepared in a manner, which is nutritious, safe, properly flavored and in compliance with District, USDA, and accrediting agency standards for quality.

    • Supervises Dietary staff to ensure all departmental policies & procedures along with State & County food code standards are upheld.

  • Reports to

    • Executive Chef / Sous Chef

  • Supervises

    • Oversees the cooking activities of the food service staff as assigned by Executive Chef/ Sous Chef.

  • Ages of Patients

    • All Ages

  • Blood Borne Pathogens

    • Minimal/No Potential

  • Qualifications

    • Education

      • Required: High school or equivalent

      • Preferred: Culinary Degree/Diploma

    • Licensure/Certification

      • Required: Riverside County Health Card / Food Handlers Card

      • Preferred: ServSafe Certificate

    • Experience

      • Required: 5 years of culinary experience

      • Preferred: 2 years of supervisory experience

  • Essential Responsibilities

    • Demonstrates compliance with Code of Conduct and compliance policies, and takes action to resolve compliance questions or concerns and report suspected violations.

    • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    • Using recipes: cooks and prepares various entrees, vegetables, sandwiches, and other menu items.

    • Communicates and coordinates daily with Executive Chef/ Sous Chef on strategies to accomplish production and maintain quality standards.

    • Assists Executive Chef/ Sous Chef in maintaining accurate daily production records.

    • Collects, records, and reports quantities used, amounts produced, amounts left over and meal counts accurately in compliance with District and government regulations.

    • Cleans and restocks work area throughout the day. Maintains standards for sanitation and cleanliness by following standards for clean as you go and scheduled routine cleaning.

    • Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas.

    • Assists in proper labeling, dating, and rotation of product in dry storage, coolers and freezers.

    • Assists in maintaining organized storage of dry goods, refrigerated and frozen products.

    • Assists in the cooking, preparation and service of food for special events when required.

    • Attends training and development classes and work site meetings as required by the Executive Chef/ Sous Chef.

    • Assists in the cross training of employees as required by Executive Chef / Sous Chef.

    • Wears the prescribed uniform & maintains a professional appearance at all times.

    • Maintain clean and safe work environment; ability to perform job safely.

    • Be involved in staff accountability through upholding standards, Documentation, and performance meetings with staff.

    • Ability to compute recipe conversions, purchases vs. served, and pan yields.

    • Performs other duties as assigned.

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