Executive Chef

Description

• Ensure that all team members use and maintain equipment properly to avoid damage and costly repairs.
• Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements.
• Work with the Executive Director and team members to obtain high Customer Satisfaction.
• Interview and hire team members for the Culinary Services department.
• Assist Kitchen and Restaurant team members with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed.
• Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.
• Ensure that the kitchen and restaurant team members understand company expectations and first impression requirements.
• Delegate tasks to all team members so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times.
• Confirm that the front of house and back of house team members work closely together to deliver a food product that exceeds the residents and/or guests’ expectations.
• Maintain Employee Satisfaction at all times.
• Responsibly manages and supervises all Culinary Services team members including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy.
• Work with the team members and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets.
• Maintain the appropriate inventory of kitchen supplies, small wares and table ware.
• Responsible for planning, preparation and execution of Life Enrichment events, special events, banquets, and themed meals.
• 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.
• Work closely with the Director of Sales and community team members to market the community via culinary demos and road shows.
• Conduct and participate in monthly department meetings/in-services

Requirements

• Food handlers permit as required by state law and/or Company standards.
• Ability to delegate and hold team members accountable efficiently and respectfully
• Able to resolve problems of dissatisfied customers and/or employees.
• Basic Computer skills – Microsoft word, Outlook, and Excel.
• Able to multitask.
• Strong organization and time management skills.
• Able to build positive and strong relationships with team members, coworkers and residents.
• Five (5) or more years culinary experience in the fine dining or hospitality industry.
• Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor.
• High School Diploma or General Education Degree (GED).
• Self-motivated and self-directed.
• Ability to work varied schedules to include weekends, evenings, and holidays.

Benefits

• Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a fine dining experience.

Training + Development

Interview process

Visa Sponsorship

Security clearance