Position Title: Chef

Department: Tamarisk Dining Services

Reports To: Food Service Director

FLSA Status: Non-Exempt

Supervisory Responsibilities: Partners with the Lead Server and the Waitstaff

Position Summary:

The Chef plays a central role in delivering a high-quality, welcoming dining experience for residents, staff, and guests at Tamarisk Senior Living. Responsible for the preparation, presentation, and quality of meals, the Chef ensures all food meets safety, dietary, and cultural preferences—including Kosher-friendly guidelines. This role also supports team leadership, regulatory compliance, and an inclusive food culture that honors resident choice. The Chef is expected to maintain composure, professionalism, and a calm demeanor throughout the workday to help ensure a welcoming and supportive environment for all staff.

Essential Responsibilities:

Culinary Leadership & Meal Production

• Prepares and presents meals that are flavorful, attractive, and aligned with seasonal menus and resident preferences.

• Follows standardized recipes and portion guidelines to ensure consistency, safety, and dietary compliance.

• Supports Kosher-friendly dining, ensuring ingredients and preparation methods accommodate residents’ cultural and religious practices without requiring a fully Kosher kitchen.

• Collaborates with the Food Service Director on menu development, special events, and seasonal offerings.

Dining Room Coordination & Team Leadership

• Provides direction to waitstaff to ensure smooth, efficient meal service and a consistent, team-centered environment.

• Acts as a liaison between kitchen and dining room to address timing, plating, and service coordination.

• Reinforces a culture of collaboration, professionalism, and resident-centered service across front- and back-of-house operations.

• Maintains professionalism, composure, and a calm demeanor to support a positive work environment and team morale.

Food Safety & Sanitation (RI DOH Standards)

• Maintains compliance with Rhode Island Department of Health regulations and food safety best practices.

• Completes daily logs for food and equipment temperatures; adheres to proper cooking, cooling, and holding procedures.

• Ensures kitchen cleanliness through daily and scheduled deep cleaning routines.

• Practices infection control protocols and participates in ongoing safety training.

Inventory & Kitchen Operations

• Receives and inspects deliveries for quality and accuracy; ensures proper storage using FIFO practices.

• Assists with inventory tracking, ordering, and reducing food waste.

• Ensures that all food is labeled, dated, and safely stored.

Team Support & Staff Training

• Provides guidance and support to kitchen and dining room staff during meal prep and service.

• Assists in onboarding and cross-training of new team members.

• Fosters a collaborative, respectful, and calm work environment.

Resident Engagement & Dining Experience

• Communicates with residents and staff to support individual dietary needs and preferences (e.g., allergies, modified diets).

• Participates in themed meals, resident events, and ongoing culinary feedback opportunities.

• Promotes a welcoming and dignified mealtime atmosphere.

Qualifications:

• High school diploma or equivalent required; culinary degree or relevant vocational training preferred.

• Minimum of 3 years' experience in a lead cook or chef role in a senior living, healthcare, or hospitality environment.

• Working knowledge of Kosher-friendly practices, therapeutic diets, and menu planning.

• ServSafe or Food Manager Certification (or ability to obtain within 60 days of hire).

• Strong leadership, communication, and organizational skills.

• Ability to work effectively in a fast-paced, resident-centered environment while maintaining composure and professionalism.

Physical Requirements:

• Able to lift up to 50 lbs.

• Frequent standing, walking, bending, and reaching.

• Exposure to heat, cold, and wet conditions typical of kitchen environments.

Note: This description reflects the general nature and scope of the position and may be revised to meet evolving program or regulatory needs.