Scholarly Activity in Compensation and Benefits
Job description and evaluation
A quality Chef
Responsibilities
The Chef will be receiving raw food materials from local farmers and exquisite food channels. He or she will be shopping food stuffs, create a good and healthy menu, and prepare a 48-72 hour lasting food. Have a devised menu and a grocery outlet for visitors. Should be conversant with several dishes and prepare special foods each day. Be time conscious and well organized.
Date*4th April 2015, job status*open, position*a personal Chef, type of job*full time, pay*negotiable, location*Philadelphia.
Supervision
The Chef will report to the house owner in case of menu changes, special preparations, or recommendations.
Job details
The house owner has dietary measures; therefore, the Chef is responsible for ensuring the menu he or she prepares is accompanied by a daily calorie measure of 1500, alongside fruits, vegetables, and grains. The Chef will also shop for the required foodstuffs from the local markets, the farmers, and supermarkets. It should keep high measures of sanitary in the kitchen and ensure the refrigerator has all the ingredients necessary to provide carbohydrates at the rate of 25%, fats, and proteins at 40% and 35%, respectively. He or she should also have cost cautious of budgetary allocation of $350throughout the month.
Skills and competency
She or he should have special knowledge in kitchen toiletries, sensitive to smell, creative in food preparation, and presentation. Safety measures in the kitchen and at the dining. He or she should also be neat and keep cleanliness throughout. The Chef should have the ability to walk stand, bend, crouch, and stoop with ease since the work will entail all these. Besides, the Chef should be a good timekeeper, who will spend 100% of his or her time in shopping, preparing, customizing, cooking, and serving the food without delays.
Academic qualifications
He or she should have a formal certificate for culinary from a recognized institute in America. He or she should also have a business license or a certified personal chef certificate alongside a certificate of safety in handling food and kitchen toiletries.
Conditions of working
Exposure to both cold and hot environments depending on the food being prepared. Working hours can be adjusted according to the events, but he or she will have a rest every Sunday.
Other directives
The descriptive items above are not exhausted; some activities might energy along the way or the day like impromptu visitors, which will change the schedule. All kitchen appliance s will require cleaning each last weekend of the month regardless of whether they were used or not.
Job evaluation
Performance criteria will be based on a variety of aspects. Some of the aspects will include but not limited to dependability (how reliable the Chef is and the time he or she takes to compete for the required task/serve the expected dish), work quality (consistency in doing his or her work, works to meet the described criteria under job description and how thorough he or she accomplishes the tasks) safety, budgeting and grooming/cleanliness (Hansen, 2007). All these criteria will be measured under the performance scale, ranging from 0 to 5. 5 will donate an exceptional work while 0 will denote unsatisfactory work. Furthermore, if the Chef will maintain his or her performance above 90% or denotation of 4+ all through, he or she is entitled to a monthly bonus at the rate of 15% and annual salary increment, as discussed under the negotiated review.
Summary
In every business, various things can affect employee compensation. The current market and the culture of the workplace influence employee compensation. Personal Chefs are liable to compensation, which is equivalent to their working experience and the quality of performance they exercise at their work. Therefore, to avoid developing an unfair feeling towards your employer, the personal Chef in question should be conversant with his or her required compensation rate, according to his or her experiences. In this case, the Chef is responsible for a variety of aspects that might affect his or her compensation and performance appraisal sheet. Safety, culinary experience, menu preparation, and due diligence at work are some of the liabilities for the personal Chef under this job position.
Thus, liability risks are chargeable in the United States of America and probably in other states as well. Furthermore, some states like the United States have the Food Modernization Act (FSMA), which protects people from foodborne diseases since it is now regarded as a burden to the public health, yet it can be prevented (Ribera et al. 2011). In this case, the personal Chef will be responsible for shopping and preparing the raw food materials and food, respectively. Therefore, according to the stipulations under this act, the personal Chef can be heavily penalized,, supposing his household employer becomes a victim of foodborne disease or any food-related issues. The penalty will also affect the compensation vitality as well as performance appraisal at large.
References
Hansen, F. (2007). Currents in compensation and benefits. Compensation & Benefits Review, 39(3), 5-27.
Ribera, L. A., & Knutson, R. D. (2011). The FDA’s food safety modernization act and its economic implications. Choices, 26(316-2016-6938).