Schedule:  Tuesday - Saturday, 10am - 7pm

The Chef de Cuisine is responsible for the day to day operations and staffing for the kitchen and dining venues in the community.

• Responsible for interviewing, hiring, training, developing, and evaluating assigned staff.
• Maintain monthly and annual budgets for the Food & Beverage Service department, including producing written documentation of monthly spend on food, supplies, and labor.
• Maintain the appropriate inventory of kitchen supplies, small wares and table ware.
• Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.
• Ensure that all food is prepared, stored, and served according to Company standards and legal requirements.
• Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.
• Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service at all times.
• Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents’ and/or guests’ expectations.
• Work with the Food and Beverage Director and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.
• Maintain employee satisfaction scores at or above designated scores.
• Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times.
• Adhere to Quality Enhancement standards and standard food safety practices.
• Conduct and participate in monthly department meetings/in-services.
• Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets.
• Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs.
• Assist in planning, preparation and execution of Engage Life events, special events, banquets, and theme meals.
• Work closely with the Community Sales Director and community staff to market the community.
• Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements.
• May perform other duties as needed and/or assigned.

• High School Diploma or General Education Degree (GED).
• Graduate from Accredited Culinary School.
• Communicate effectively in English, verbally and in writing, with residents, staff, and vendors.
• Five (5) or more years culinary experience in assisted living, hospitality, or a related industry.
• Demonstrated experience in supervising staff and working in a team setting.
• Food handlers permit as required by applicable law and/or Company standards.
• Basic Computer skills – Microsoft Word, Outlook, and Excel.