Job Description:

I. Position Summary:

Preparation, execution, and overall production of desserts and baked goods for patients, catering events, and the cafeteria for all patients in accordance with quality standards, productivity standards, cost controls, and forecast needs. Demonstrates a strong commitment to the philosophy and goals of the mission of Hebrew Senior Life and recognizes patient dignity and choice in aspects of daily life. Strives to make every encounter with a patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.

II. Core Competencies:

• Possess and display all hard skills that contribute to a successful baker

• Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times.

• Able to engage and train colleagues.

• Knowledge of knife and baking skills.

• Ability to read, speak, and understand English to execute food while working under pressure in a fast-paced environment.

• Ability to accurately measure baking ingredients and project needs according to production sheets.

• Demonstrate good judgment and initiative in preparing food.

• Motivated to learn.

• Flexible to change.

• Exemplifies professionalism and exhibits values that contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center.

III. Position Responsibilities:

A. Kitchen Production:

• Responsible for the preparation, execution, and overall production of desserts and baked goods for patients, catering events, and the cafeteria.

• Responsible for minimal food waste.

• Ensures that the proper amounts of desserts and baked goods are produced according to the menus and manages daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, special diets, texture-modified desserts, and texture needs.

• Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated.

• Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist.

• Establishing baking procedures and methods for the Culinary Staff, including recipes and menus.

• Tastes and smells baked goods to determine quality and palatability.

• Support for the preparation, cooking, and overall production of the meals during their assigned shift

• While supporting food production, ensures that the proper amounts of entrees, vegetables, and salads are produced according to the menus and manages daily production sheets in accordance with standardized recipes and preparation methods

• Works directly with Jr. Sous Chef and Exec Sous Chef to ensure proper execution of any special orders and other tasks.

B. Sanitation:

• Ensures that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, and Kosher (if applicable)

• Oversees proper food handling, sanitation techniques, food storage, and HACCP procedures

• Follows and adheres to the sanitation action plan to address the company’s EOC and Sanitation rounding, local, state, and federal sanitation compliance survey.

• Logs temperatures of all food to be served and reports any temperatures that exceed industry standards to management.

• Attends in-service training sessions to keep current with knowledge in the field of nutrition, sanitation,n and diet,y as well as general in-services.

C. Professionalism:

• Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolves interpersonal conflicts constructively.

• Positively presents the department to visitors, patients, and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients, and staff. Communicates effectively in both written and verbal form.

• Follows safety rules, uniform code, jewelry policy, personal hygiene policy, as well as state and federal regulations.

• Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow-up. Exercises initiative, seeking additional tasks and projects from the supervisor.

• Accepts assignments readily. Recognizes problems independently and works toward improving systems and procedures.

IV. Qualifications:

• 5 years of baking and cooking experience

• ServSafe Food Handler certified

• Basic computer skills required to access emails and other online resources.

• Must be a professional, proactive, collaborative, conscientious, and results-oriented individual.

• Superb organizational skills.

• Must be creative

V Physical Requirements (ADA Requirements):

• Must be able to lift 50 pounds.

• Must be able to pull 50 pounds.

• Must be able to push 50 pounds.

• Must be able to stand for long periods of time.

• Must be able to walk short distances.

• Frequent bending is involved.

• Must be able to withstand temperature changes when going in and out of the walk-in refrigerator.

Remote Type

Salary Range:

$40,104.00 - $56,145.00