Head Chef

Located in a beautiful and quiet setting, the MRPS is both a medico-social and residential institution. Founded in 1849, it has more than 300 employees and welcomes dependent elderly people (220 in EMS) and independent people (135 in residences). In order to join our catering service, we are looking for an indefinite term contract

Kitchen

MISSION

Contribute to the well-being of residents, employees and, if applicable, external customers, through food. The head chef is responsible for the smooth running and organization of the kitchen, the preparation of meals and their distribution, ensuring that their team respects any individual medical prescriptions as well as prescribed sanitary hygiene rules and the specifications of the Fourchette Verte, if applicable. The head chef directs their brigade to achieve these objectives, demonstrates inventiveness regarding the culinary options of the MRPS as well as rigor and consistency in quality and compliance with the rules inherent to this activity.

MAIN ACTIVITIES

› Collaborate daily with the other Head Chef.

› Establish weekly plans for menus, the food menu, banquets and festivities in collaboration with the other head chef and/or the sous-chef and, if applicable, the care team in charge of collaborating on dietary aspects.

› Directly order fresh products such as fruit, vegetables, dairy products, meat etc.

› Order "dry" goods (pasta, rice, broth etc...) from the central purchasing department.

› Apply, with the care teams, the preparation of menus and dietary regimes based on medical or nursing prescriptions.

› Elaborate or have elaborated technical recipe sheets.

› Participate in the development and production of dishes and ensure quality control at the time of departure of dishes / trays from the kitchen.

› Preparation of banquets or receptions at the request of their hierarchy or the General Management and in collaboration with Animation (Year-end celebrations, Escalade, birthdays etc...).

› Control the use of merchandise and ensure that losses are minimized both in stocks and through inadequate use of food or equipment.

› Determine the kitchen's needs in terms of equipment or household material (purchase request and/or monitoring the condition of already present appliances).

› Check, sign and validate delivery notes for equipment and delivered goods.

› Follow and respect the budgets entrusted to them by the management.

› Define the work organization of the sous-chefs, cooks and kitchen helpers by determining each person's tasks using a job description and task descriptions.

› Organize work schedules, leave, holidays of employees according to the needs of the service and in compliance with the CCT and the Labor Law.

› Establish strict directives and ensure their follow-up regarding hygiene measures concerning equipment as well as the attire and cleanliness of the staff under their responsibility.

› Participate with their hierarchy and with HR in all management actions concerning the kitchens and its employees (recruitment, various interviews, sanctions etc...).

› Hold regular information and exchange meetings with their teams.

› Guarantee the welcome and integration of new employees in the kitchen.

› Be responsible for the training of apprentices, in connection with HR.

› Provide (to their hierarchy, the Management, the Finance department, HR etc..) and within the prescribed deadlines, all statistics, information or dashboards related to the running of the kitchen or the functioning of the employees.

› Ensure compliance with and maintenance of the equipment entrusted to them

TRAINING AND SKILLS

› Hold a diploma from a recognized hotel school.

› Have at least 5 years of experience as a head chef.

› Having experience in a care establishment is an asset.

› The head chef must imperatively have progressed in management positions and place humans at the heart of their management through a benevolent and respectful approach.

› Indispensable mastery of institutional or banquet cooking for volumes exceeding 400 covers.

› Knowledge in dietetics with CFC, special diets and experience in a hospital environment, a plus.

› Master HACCP standards, stock management and MSST standards j4id10475879jm j4it1146jm j4iy26jm