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jtphjl

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    Culinary Classifieds

    in Restaurant Life

    Posted · Edited by Mjx
    Added note concerning discussion of job offer. (log)

    PLEASE NOTE: All correspondence concerning jobs must take place off eG Forums. Thank you.

     

     

     

    POSITION: CHEF FOR SENIOR RESIDENCE

     

    Full time employment w/ health benefits, apartment and on-site parking

     

    Are you ready to be part of a team dedicated to empowering Seniors to Age in Place? SHARE, INC. has a 40 year history of providing affordable housing for 28 independent seniors (2 homes) in the Village of Ridgewood, N.J.

     

    The Chef will work directly with the Program Director, employees, clients, and vendors. We are looking to add to our dedicated team a talented Chef who is passionate about food.

     

    This job would be ideal for a cook looking to take a more hands-on role in day-to-day production and also refine their existing skills; who wants to learn new techniques such as pasta-making and basic pastry; and who wants to foster relationships with suppliers and producers. Culinary school graduates with a strong sense of purpose and a desire to work on and refine their skillset are encouraged to apply.

     

    Responsibilities Include:

     

    Daily preparation and service of lunch for both homes

     

    Daily preparation and service of dinner for both homes

     

    Daily inventory and provision of  resident's kitchen for both homes

     

    Evening set up (for next day) continental breakfast for residents for both homes

     

    Prepare weekly menu for Program Director's approval

     

    Insure that standardized operating procedures including the use of recipes, opening and closing checklists, product requisitioning, etc. are consistently followed

     

    Consistently maintain standards of quality, cost, flavor and eye appeal of foods

     

    Be able to change the menus according to seasonal availability of products and residents' feed-back

     

    Provide input for budget development, forecasting, and financial reporting

     

    Manage cost controls and control expenditures

     

    Develop and maintain vendor relationships

     

    Check in deliveries and ensure proper storage of the deliveries 

     

    Maintain assigned stock and ensure proper rotation of product within assigned area of operation.

     

    Restock  items as needed throughout shift

     

    Maintain established standards for station and equipment cleanliness

     

    Keep a clean, safe, organization work station 

     

    Arrange for equipment purchases and repairs

     

    Prepare and store 2 weekend dinner meals weekly

     

    Responsible for budgeting, shopping and ordering

     

    Maintain a 14 day frozen entrée stock for each home

     

    Required Skills:

     

    Food Cost Optimization

     

    Experience with  inventory coordination, ordering, food costing and portion control 

     

    Ability to plan and execute healthy menus for independently living senior citizens

     

    Ability to utilize effective time management to set priorities and perform job related responsibilities

     

    Food safety knowledge

     

    An inclination to navigate situations with integrity and accountability

    Qualifications & Requirements:

     

     

     

    Valid driver's license and ability to shop and transport food between SHARE, INC. Properties

     

     

     

    Basic education requirement - Technical, Trade, or Vocational School Degree

     

     

     

    Possess Food Safety Certification

     


    Basic functional experience -  work experience in food or culinary services including restaurants, hotels, resorts, country club, catering services, institutional services etc.

     

     

     

    Prospective employee will be invited to a dinner audition. (Plan, Purchase Prepare and serve dinner for up to 10); the candidate will be reimbursed for cost of this meal.
     

     

     

     

         Send Resume,  Seven Day Meal Plan (Menu) w/ budget plan for food purchase , Cover  Letter  AND 3 Reference To:

     

                                      SHAREINC.INFO@GMAIL.COM

     

     

     

     

     

     

    • Like 2

    How to write a job description for Chef Opening

    in Restaurant Life

    Posted

    I am the Personnel chair of a small non-profit in Bergen County. I am working on a job description for a Chef position - serving 24 seniors with no dietary restrictions aside from health conscious and delicious meals.

    The job could include a living space with on site parking (Ridgewood). 40 hours a week Monday - Friday with health benefits. Responsibilities are for making available a breakfast foods bagels, fruit, yogurt for self serve. Menu planning, shopping, cooking and serving 12 residents in 2 homes lunch and dinner. (homes are very close to each other) each home has a professional kitchen. 

    Please, ideas on how to write up this description and sources for posting the job.

    thanks!!!!!!!!!! Jan

    Fort Lauderdale recommendations?

    in Florida: Dining

    Posted

    I will be in Fort Lauderdale Thursday evening (8/14/14) for dinner. I was searching for a homecooked- Cuban meal and Mario’s Catalina was recommended. Although not Cuban, I have been told the Mexican Restaurant, Eduardo de San Angel is a must. OK - so now at 2:24 PM I am hungry and with 3 days to go - need to make a reservation - reviews on both are great - I welcome any feedback!

    Jan

    Fare@ 26 Wilsey Square Ridgewood

    in New Jersey: Dining

    Posted

    just thought I should mention...

    A Tiny Treasure seems to be developing a regular following with us locals - stopped in for a quick dinner last night (Thurs). Nothing coming out of Fare is quick and that is not a complaint.

    While shrimp stuffed mushrooms ($15.00 special) and chicken dumplings with a ponzu egg drop dipping sauce ($8.00) were being inhailed by the couple next to me, I opted for the Grilled Mahi Mahi Soft Tacos ($22.00) that I had during a previous visit and have been dreaming of since. The open shell corn tortilla was bedded by succulent, lightly chared meaty mahi mahi, paper thin slices of chayote and slightly larger slices of avocado. A lime pico de gallo was part of the ensemble ( more on that later!). My dining companion who had enjoyed the grilled lamb chops with a multi cheese pancake during our last visit, settled on the Soba noodle, field greens salad that gathered straw zucchini and carrots under a giner dressing. The salad was OK, however it was the addition of "my" lime pico de gallo that brought it to the height of delicious and memory making (imho). There was no time for dessert on this spin, however the homebaked cookies (size of cake plates) seemed to be flying out the door.

    just thought I should mention...

    Ridgewood Fare - 26 Wilsey Square - (201) 857-8400

    serving lunch and dinner (closed Sundays and closed Mondays after 3:00)

    Jan

    Visiting Red Bank Area

    in New Jersey: Dining

    Posted

    While visiting friends recently we made reservations for Nicholas (route 35) and totally enjoyed the

    Caramelized Onion Soup, loved the Black Truffle, Honeycomb, and Bergamot Buttermilk Sea Scallops. Tasted the

    Black Sea Bass with Clams,Potatoes in a Chowder Sauce and was eager to see what the spring menu will offer.

    Shared the Tres Leches Cake,( Caramel Popcorn and Banana Ice Cream) but thought there was just too much going on to enoy.

    Oyamel or Blacksalt? Welcome other recommendations

    in D.C. & DelMarVa: Dining

    Posted

    I will be returning to DC to host a small dinner party celebrating the commitment of a former college roommate, to another following three divorces. we will be 6 people Saturday July 14th looking for dinner. Looking for fabulous seafood of any cuisine, delicious wine and the ability to hear each other's conversation. Price is not an issue. We all have cars and downtown D.C. would be an easy commute for all involved. A 3rd party (not invited to this little gathering) suggested Oyamel or Blacksalt. - I welcome any suggestions!

    Thanks! Jan

    Dilemma: special Order? or chance the changing Menu?

    in New Jersey: Dining

    Posted

    So this is my new dilemma. Took a former neighbor for dinner to celebrate her birthday, and everone in my family's b-day (all 2 of us). Feeling lucky, OK, blessed to get a reservation on a Friday for 6:00 P.> with only three days notice - dreaming about those Friday Lobster rolls Picnic (takeout) had come to spoil me with -- and hoping a linger of leftovers would make it on the small plate section -- knowing if I really wanted the ipswich clams I could special order and those sandless babys would be all mine - OR - chance Christine would read my mind and on this cold winter night as age 60 grows closer, something warm and comforting would jump off the menu and say "Marry Me" (sounded better then eat me). Arrived 3 minutes late - the room was alreadyhalf full. My wine bottle is promptly remoed from the table, cradled in a cooler, we are seated by the most welcoming of staff and let the fun begin. The amuse plate arrives with a french nutty cheese just teasing nuts and bread crisp - a goat cheese that fell in love with my wine - and ohh baby, let the chef's menu wine me over - and so it did. The arugula sald with pears and cranberry and ohh my G-d, toasted seasoned pecans, Reggiano Parmesan ...more please!No, no, there had to be room for coke a cola brisket! tender, jucy sucullent...it played hide and seek with the mashed potatoes and spinach and I devoured it all. So what did the others have...well there was no sharing that's for sure as starter plates of Iceberg, cucumbers, ruby red tomatoes, bacon, and onion (I would have eaten the maytag blue but my guest requested it remain in the kitchen :(.

    The other starter was the, " Eighties throwback salad", lettuces, goat cheese croutons, pine nuts tickled by a sundried tomato vinaigrette that by request was served on the side and then licked clean by my buddy who had no shame!Don't for one second think these decisions were easy, as roasted marrow bones or the seared foie gras with poached pears with a fig balsamic reduction had to loose. Main courses that I was not even offered a sniff of were the monkfish with a chestnut and bacon risotto and the cippino with sole, shrimp and scallops (OK I am alergic to scallops)but still, I could sniff! Gone. I did ask my server if it would be wrong to order a second round, say the Caramelized pork chop with apples, bacon, brandy butter...in an effort not to embarrase anyone (I sure was not hungry It is just too hard to stop and the entire staff is all so willing) i moved onto a raspberry tart with goat cheese - just so I could pretend (with the goat cheese) we were beginning from the beginning. One more dessert for the table a take on a brulee ...the dish was licked clean when my guest snickered and said, "did anyone want a taste?"

    Thank you Picnic for a brining together good people with outstanding service and amazing cuisine!

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