Summary: Prepares meals according to approved menus and recipes, taking into account special diet needs. In absence of the Executive Chef and Sous Chef, supervises dietary staff to assure efficient operation of kitchen at all times. Reports to and supervised by the Executive Chef. Functions: POLICY/PROCEDURES/ADMINISTRATION: * Prepares and presents menu items according to standard recipes. * Maintains clean and orderly work area at all times, including floors. * Participates in weekly cleaning routines planned by the Executive Chef. * Reports faulty equipment, broken or chipped glassware, broken or chipped food trays, etc. to supervisor. Removes these items from service. * Reports incorrect refrigerator and freezer temperatures to supervisor immediately. * Makes sure all leftover items are properly stored, identified and dated. * Observes good safety practices. * Pays special attention to portion control. * Removes frozen food items from freezer for next day (or meal) preparation, when necessary. * Makes appropriate menu substitutions when certain food items are not available. This is to be done only with approval of the Executive Chef. * When working the morning shift, responsible for supervising assigned duties to get the kitchen ready for the morning meal. * When working the evening shift, responsible for supervising assigned duties to ensure that the kitchen area is clean and secure for the next day operation. * Attends staff meetings and in-services as required. * Performs other duties as assigned. RESIDENTS: * Will become familiar with specific requests of each resident. Must be alert to changes, as well as likes and dislikes. * Must be courteous and polite to all residents and staff. STAFF: * Supervises dietary staff in the absence of the Executive Chef. * Directs and counsels staff as needed in absence of Executive Chef. * Trains staff. * Assists in orienting new staff. REQUIREMENTS: * Must have a basic understanding of other culinary positions. * Must possess the ability to read, write and make simple calculations. Must be able to learn quickly and apply principles learned. * Must be able to follow oral and written instructions. * Must be experienced in food preparation, cooking and in estimating quantities of food needed. * Must be knowledgeable of principles and requirements of sanitation and safety in handling food and equipment. * Must be able to stand for long periods and withstand temperature extremes, wet and/or humid conditions and noise. * Must be able to exert up to 50 lbs. of force occasionally and exert up to 25 lbs. of force frequently to lift, carry, push, pull or otherwise move objects. * Must be in designated uniform during working hours. * Must be willing and able to work a flexible schedule to include weekends and holidays. Must have strong customer service skills and be able to teach customer service skills to staff.