Come join us as a Chef at Blue Heron Senior Living to make a difference!

If you are looking for a career that can make a difference, then Blue Heron Senior Living is the place for you. Our work family is made up of a variety of talented and committed team members who are dedicated to making a difference in the lives they serve. Each employee contributes their unique skills and abilities with the key goal of enabling our residents to reach and maintain their highest functional abilities. Every job matters at Blue Heron Senior Living. We believe in what we do and know our hands make a difference.

As a member of our dietary team, look at what benefits you can enjoy:

• Competitive starting wage with additional pay for experience
• $1,000 new employee referral program
• Paid life insurance
• 401k opportunities after your first year
• DailyPay! Work today, get paid today!
• Monthly Celebrations and recognitions
• $5,000 Tuition Reimbursement Per Year 

The primary purpose of the Chef position is to provide oversight for a high quality customer dining experience. The Chef will prepare and serve attractive meals meeting customer expectations, while maintaining a clean, safe Dining Services environment within the guidelines of facility policies, Federal, State and other regulatory requirements.

• Preparation/serving of residents’ daily meals and maintaining kitchen area. This includes:
  • Preparing quality food products according to standardized recipes and menus.
  • Tasting food to determine quality and palatability.
  • Ensuring proper preparation, portioning and serving of foods according to standardized recipes.
  • Maintaining and recording assigned temperatures daily.
  • Directing and supervising Dining Aides when needed.
  • Having food ready at the specified time and beginning meal service on time.
  • Occasionally visiting residents in dining rooms, to gather their feedback regarding the meal served
  • Following temperature regulations in preparing, serving and storing foods.
  • Using food service equipment correctly
  • Cleaning food service equipment after use. Completing other assigned cleaning, per posted department cleaning schedule
  • Ensuring supplies have been replenished in work areas as necessary.
  • Washing and storing all pots, pans, dishes and utensils.
  • Bussing tables and cleaning dining room, if needed.
  • Sweeping and mopping floors
  • Being responsible for opening kitchen, if needed, turning on lights, unlocking/starting equipment.
  • Being responsible for securing department doors/windows, turning off lights and turning off/locking equipment per facility procedures when closing kitchen for the day.
  • Attending and participating in in-service educational classes, department meetings and all staff in-services.
  • Maintaining the confidentiality of all residents and their care to ensure resident rights and privacy are protected at all times.
  • Reporting and documenting resident and/or visitor incidents, accidents, complaints or allegations according to the facility’s policy and procedure using the designated occurrence reporting system.
  • Serving as the employee in charge in the absence of the Director of Dining and Nutrition.
• Complying with safety requirements, infection control measures, and maintaining a clean work environment in accordance with facility policy as indicated by:
  • Maintaining a neat and clean work environment.
  • Assuring that work/assignment areas are neat, clean before leaving such areas on breaks, end of work day, etc.
  • Following all safety procedures/precautions when using equipment.
  • Ensuring the Dining Services work areas are maintained in a clean and sanitary manner.
  • Reporting equipment malfunctions or breakdowns to supervisor as soon as possible.
  • Adhering to sanitation regulations.
  • Reporting all unsafe/hazardous conditions to supervisor immediately.
  • Abiding by all emergency protocols for crash carts, resident codes, fire safety, missing residents, tornado preparation, violent residents, Wander guard alarms, door alarms, and other facility policies as assigned.
  • Reporting any forms of abuse witnessed or aware of to the nurse manager immediately.
  • Following infection control and universal precautions procedures.
• Performing other duties as assigned by the Director of Dining and Nutritional Services.

Minimum Qualifications

• Have experience in exceptional food production and customer service.
• Have an understanding of Dining Services procedures and practices.
• Have interpersonal and managerial skills such as:
• • The ability to follow oral, written and verbal instructions, function independently and make independent decisions when circumstances warrant such action.
• Must be able to read, write, speak and understand the English language.
• Must be able to read recipes and menus.
• Have organized, neat work habits.
• Have a genuine interest in seniors and a willingness to work for the best interest of the residents and facility.
  • Have personal integrity and be able to deal tactfully with residents, family members, visitors, government agencies and personnel.
  • Be able to work harmoniously with Dining Services staff and all other facility personnel.
  • Requires judgment in prioritizing the performance of tasks, duties and responsibilities in accordance with established standards, policies and procedures.
  • The ability to be discrete and protect the integrity of confidential information and stay within Corporate Compliance.
  • Patience, a cheerful disposition, enthusiasm and a willingness to handle residents based on whatever maturity and physical level in which they are currently functioning.
  • The ability to adhere to professional code of ethics.