About the PositionThe main function of Executive Chef is providing overall leadership to the day-to-day operations of the Culinary Department, to include preparation of food for assisted living and health care kitchens, three distinct restaurant concepts, catering functions, and other outlets. Manages kitchen staff assuring quality, consistency and proper presentation and maintaining the cleanliness of the kitchen area and the equipment. The Executive Chef must ensure all HACCP documentation is accurate and completed daily. The Executive Chef must also produce creative and well balanced daily and weekly specials, control waste, maintain cost of goods and labor goals. Responsible for maintaining high standards in service, resident relations, safety, and training of culinary and utility teams.
Works with Resident Dietitian and follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
The pay for this role is
$88k-$95kJob Duties- Plans regular and modified menus according to established guidelines.
- Prepares or directs preparation of all food by the kitchen staff. Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
- Conducts daily meetings with production team members.
- Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on regulatory standards.
- Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows and completes schedules as assigned.
- Maintains accurate inventory of food and non-food supplies to stay within established guidelines while assuring that necessary products are available when needed.
- Makes all decisions regarding utilization of leftover food products staying within established guidelines for such products.
- Complies with federal, state, and local health and sanitation and HACCP regulations and department sanitation procedures as evidenced through local health department, in-house and third-party audits.
- Adheres to facility confidentiality, HIPAA, and resident's rights policies.
- Visits in health care and assisted living to ensure that every resident is visited by a member of the management or professional team.
- Participates in facility-wide Performance Improvement Program and on Performance Improvement teams to improve processes and resident care.
- Communicates effectively with all team members, residents and families through conferences, individual consultation, and committee participation. This includes telephone, written, and electronic communication.
- Participates and attends departmental meetings, staff development, and professional programs, as appropriate.
- Completes all daily, weekly, or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadlines.
- Projects and practices consistent ownership attributes, which provide a high level of customer service at all points of contact.
- Interviews candidates for employment and makes hiring and termination decisions after consultation with Human Resources and DS Director.
Job Qualifications- Education and Experience: Associate's degree in culinary arts from a recognized culinary school (i.e., CIA, Johnson and Wales) or associate's degree in hospitality management, or commensurate experience in other culinary/hospitality environments.
- Management: 5-10 years of kitchen management experience required in fine dining, high-end retirement community or corporate setting. Must have directly managed a team of cooks and production personnel.
- Communication Skills: Must have strong written and verbal communication skills including interpretation of documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or associates of an organization.
- Financial Acumen: Experience with budgets, inventory management, financial reports required.
- Computer Proficiency: Possesses necessary skills to effectively operate automated food production systems, software programs, and basic Microsoft applications, such as Excel, Word, PowerPoint, Teams, etc.
- Customer Service and Detail Oriented: Demonstrates and fosters a customer first environment with attention to detail and holds team accountable for the same.
- ServSafe - Must possess current ServSafe certification or be able to obtain within 60 days of hire date.
A sampling of our many benefits!We've got you covered with incredible benefits, whether you work full-time, part-time, or PRN (as needed). Here's a glimpse of what we offer to Full-Time team members:
- Paid Time Off
- Health Insurance
- DailyPay: Work and get paid the same day!
- 401k Retirement Plan
- Tuition Assistance for Career Development
- Financial assistance with U.S. Citizenship application or DACA Renewal
- Tutoring for ESL, Citizenship Test & GED
- Staff Emergency Grants
- Free Meals, Access to a Fitness Center, Pool, and More
Skills & Requirements Qualifications
