Vacancy expired!
The Thomas Center for Senior Leadership is currently seeking a Substitute Chef, from May 19 - June 10th. Pay is $30 per hour. Must have experience creating menus and running a small commercial kitchen. Must have a current ServSafe Certificate / food handler's card, be fully vaccinated for Covid-19 and wear a mask inside the Thomas Center building. The chef creates menus, shops, and prepares dinner for about ten senior residents, Monday-Friday. Work hours are generally 1-8pm. Dinner is served at 6:00 pm.
General Duties:
When our head chef is on leave, the substitute chef will step in to create menus, shop, and prepare meals (salad, entrée, dessert and fresh fruit plate). They will plate meals, serve residents, and wait tables during dinner hour. After dinner hour, the substitute chef will need to wash dishes, clean the kitchen work space, and take out trash. The substitute chef will also maintain the self-serve snack counter using pre-packaged snacks.
Oversee:
Coffee and Snack Area: Bring any dishes from coffee counter outside the kitchen to dishwashing area. Place three brown trays near kitchen door on coffee counter. Tidy coffee counter, refill snack bowls, napkin tray, coffee spoons, and sugar packets as needed. Remove today’s coffee air pot and wash it. Pour out today’s creamer & wash pitcher. Top off water dispenser. Bring an empty air pot to coffee making area. Tidy coffee making area; check tea drawer and refill as needed
Dining Room: Dining room tables are usually bare over the weekend. Otherwise, tablecloths are changed as needed. Check them before setting the table for dinner and put out fresh ones as needed. Dirty ones go in the hamper below the coffee counter. The menu is fixed, with exceptions for certain residents’ dietary needs. Most who will be dining are on a meal plan and dine every weeknight. A few dine sporadically, and occasionally a resident will ask that their meal be delivered to their apartment. Check with the chef, manager, or chaplain for a final meal count and any individual requests.
Setting Tables and Serving Dinner: Set the table with tablecloth, placemats, water goblet, flatware roll, flowers, and candles (unless it is bright at night). Ask chef, chaplain, or manager about which residents use a wheelchair (and don’t need a dining room chair), which use salt and pepper, and any other special considerations. The chaplain will make sure there are fresh flowers or other table decorations. Have pendant lights on in dining room and atrium during dinner. Turn on recessed lights as needed depending on the season. Generally, have the room on the bright side. Set salads out a few minutes before 6:00. Everyone is seated at 6:00. A resident says a prayer to start the meal. Clear salad plates and serve dinner using standard table service manners. Clear dinner plates and serve dessert. While residents are eating dessert, serve the fresh fruit bowls, wrapped in plastic. Residents will take the fruit with them.
At the end of the meal, residents will take their own napkins to the hamper. They will bring their water goblet to the brown tray. One or two may tidy the dining room after dinner. Check the tablecloths after dinner and change any that are soiled. Sweep dining room if needed. The housekeeper sweeps and mops the dining room several days per week, so it may not be necessary for you to do so every day. The dining room hamper should have only tablecloths, napkins, and aprons. No towels.
Basic Dinner Routine (prep to clean up): Wrap fruit plate/bowls with plastic and refrigerate. Make salad with dressing on the side. Put salads at table settings a few minutes before 6:00. While residents are eating salad, finish and plate the main course. Bus salad plates, serve main course. Bus main course, serve dessert. Bus dessert, serve cut fruit.
Clean-up: Wash and store dishes, pots, pans, and utensils. Sanitize surfaces. Turn off appliances and lights. Soak towels. Store leftover food as appropriate. Extra servings of dessert can be plated, wrapped, and refrigerated. They will be set out at coffee hour the next day. Empty garbage from prep table, bus dishwasher area, and hand wash sink area. Insert fresh trash can liners. Consolidate trash and take it to the dumpster in the parking lot.
