Chef

Title: Chef
Location: New Bedford, MA 02740
Hours: Alternating schedule (2 week Cycle)

• Week One: Mon, Tue, Thur, Friday, Sat: 10:30am – 7:00pm
• 30 min lunch break, unpaid

• Week Two: Sun, Tue, Wed, Thurs, Fri: 10:30am – 7:00pm

30 min lunch break, unpaid

Pay: $24-$28, depending on experience

Summary:
Perform a variety of duties including but not limited to prepare short-order foods, made to order foods needed for all departmental feeding responsibilities, monitor food produced for quality, temperature and flavor; identify any issues via tasting, portioning and visual appearance and make corrections; extend accurately recipes to ensure proper yields and maintain meal costs, etc. Keep production and temperature records up to date and report any problems to the Chef/Manager on duty. Responsible for maintaining all refrigerators and freezers clean and organized. Follow established sanitation guidelines. Performs other reasonable duties as assigned.

Responsibilties: 

• Prepare food for cafeteria following strict recipes
• Monitor recipes and raw/cooked product for quality, temperature, and flavor.
• Identify deviations
• Follow portion guidelines and review with trayline servers as needed
• Accurately extend recipes to ensure proper yields and maintain meal costs
• Return raw and finished food products to appropriate stage area in a timely manner and affix legible date or sticker to all products
• Handle leftover food products following HACCP guidelines
• Keep product records up-to-date and report and problems to the Manager
• Ensure that the amount of food defrosting at any time does not exceed a 5-day usage
• Ensure that all work stations, coolers/freezers are continuously maintained for cleanliness/organization
• Avoid Foodborne Illness by ensuring to all HACCP policies including use of proper hand washing, clean uniforms, calibrated pocket thermometers. hair restraints, and good handler gloves
• Ensures all Culinary Staff maintains proper temperature of food at all times, per HACCP guidelines
• Immediately address any food product returned from cafeteria trayline for sub-standard temperature
• Practice and enforce policy of clean as you go
• Calmly navigate kitchen environment
• Ex. exposure to heat, humidity, cold, and other variety of temperatures

Requirements:

• Serv Safe Certification required
• MA Allergen Awareness Certification required within 30 days of hire
• 2-3 years of experience
• High School Diploma/Equivalent required
• Hospital setting experience preferred, but not required
• Effective communicator
• Works well with others
• Ability to work independently/self driven/dependable 

#zip