Management & Supervision
8 Hour Shift
Rancho Mirage, CA
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.
Executive Chef / Sous Chef
Oversees the cooking activities of the food service staff as assigned by Executive Chef/ Sous Chef.
Ages of Patients
Blood Borne Pathogens
Required: High school or equivalent
Preferred: Culinary Degree/Diploma
Required: Riverside County Health Card / Food Handlers Card
Preferred: ServSafe Certificate
Required: 5 years of culinary experience
Preferred: 2 years of supervisory experience
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.