Job DescriptionPosition: Executive Chef
Schedule: 40 Hours per week, 10-hour shifts, includes weekends and holidays
Salary: $90,000 - $120,000
Location: Charlotte, NC 28210
Position Summary:The Cypress of Charlotte is recruiting for a hospitality focused Executive Chef to join our team! This position is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents.
Primary Responsibilities:- Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates and recommends/carries out discipline to all kitchen personnel.
- Develops menus and assures implementation of these menus. Maintains a high-quality food service program for the resident and Health Center dining rooms.
- Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F&B personnel is trained in and carry out efforts in this process.
- Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees.
- Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, SDS information, infection control, universal precautions, and the Disaster Plan Manual.
- Develops work assignments for all kitchen personnel, assigning special jobs and spot checking work to insure standards are met.
- Promotes team work within the department and between department to ensure smooth operations and quality service to resident, co-workers and guests.
- Supervises production, sanitation and food service to apartment residents and Health Center residents.
- Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations.
Qualifications:- A minimum of five years' experience as an executive chef or sous chef in a hotel, restaurant, club or other similar institution.
- Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions.
- Post-Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred.
- Must be ServSafe® Certified.
- Must be able to effectively communicate, read, write, and follow oral and written instructions in English.
If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you!
Drug-free workplace.
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