Job Summary/Position Overview:
The Executive Chef is to be the second in command in our kitchen, following our Director of Culinary and Hospitality’s specifications and guidelines. We are interested in an Executive Chef that demonstrates the ability to lead through applying "hands-on" training approach to nurture and grow our team members in accordance with the company culture and values. The Executive Chef should be passionate about innovation and possess the tools and skills to deliver an exceptional culinary and hospitality experience while exhibiting a strong understanding of financial management. This is a fantastic opportunity to drive a strong culinary culture, lead an outstanding team of culinarians, work with a dynamic team of leaders while truly making an impact on the lives of our Residents.
Success in this role is measured by:
- Assistance with preparation and design of all food and beverage menus for both daily service and special events.
- Assisting the Director of Culinary and Hospitality in meeting or exceeding budgeted financial results through effective expense management and preparation of food and monitoring of supplies.
- Ensuring that the kitchen operates in a timely manner, while maintaining or exceeding all culinary standards.
- Manage the daily prep and production, hold pre-shift service meeting, oversee line service, ensure ticket accuracy and final presentation of all items.
- A high degree of resident, family, and employee satisfaction.
- The ability to train and nurture employees and promote internal growth.
- Excellent outcomes in resident dining, department safety and state regulatory surveys.
Key Duties and Responsibilities:
- Resolve any issues that arise and seize control of the kitchen through sound management practices.
- Promote innovation and produce high quality plates both in presentation and taste.
- Manage and train kitchen staff by establishing working relationships with team members.
- Work hand in hand with the staff throughout prep and production and ensure that appropriate par levels are maintained.
- Maintain appropriate HACCP standards.
- Adhere to and maintain all required departmental financial requirements.
Minimum Qualifications:
- Culinary arts degree and two years of operational experience, or a bachelor’s degree with three years of operational experience in a food service setting. Senior Living experience is a plus.
- Understanding of various cooking methods, ingredients, use of equipment and procedures of a professional kitchen environment.
- Meet all special dietary needs, preferences, and restrictions of residents.
- Take charge of the planning and execution of all community marketing and special events.
- Maintain superior cleanliness and sanitation within the department; complying with all regulatory authorities regarding safety and sanitation; maintaining internal company QA standards.
- Ability to read, write and calculate recipes for food preparation.
- Ability to train staff on operations within the department. Excellent record of kitchen and staff management.
- Working knowledge of budgeting, expense control, inventory, and par levels.
- Working knowledge of computer systems particularly Outlook, Excel, and Word.
- ServSafe Manager Certification required. Proctor and Instructor Certification is a plus.: