Executive Chef - SpringRidge at Charbonneau

Description

• Controls costs and manages Food Service department budget.
• Monitor, evaluate and maintain food purchasing and inventory
• Helps develop in-service training and ongoing training of staff in order to provide high quality
• Establishes kitchen staffing schedule and monitors staffing.
• Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations.
• Ensures proper maintenance and cleanliness of all equipment.
• Schedules kitchen food service personnel to optimize quality service and departmental profitability.
• Works closely with corporate F&B team to ensure SRG compliance in Food Services.
• Consults with Executive Director to best ensure resident satisfaction and to best endure quality.
• Administers, plans, and directs activities of food service department providing quality food service.
• Promotes and supports Genuine Hospitality Program.
• Supervises activities of workers engaged in food preparation and service.
• Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus.
• Coordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service.
• Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents.
• Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance.
• Responds to special needs of residents.
• Implements established policies and procedures and standards of performance.
• Maintains appropriate levels of confidentiality
• Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department.
• Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs.
• Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures.
• Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc.
• Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization.
• Participates in departmental and community meetings and projects as directed by Executive Director

Requirements

Note to Applicants: Smoking is prohibited in all indoor areas of Senior Resource Group unless designated smoking areas have been established by a particular office in accordance with applicable state and local law.

• Ability to write reports, business correspondence, and procedure manuals.
• Five years supervisory experience required.
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to develop, monitor, and adjust a budget.
• Food Service experience in hospitality, country club, or senior living industry preferred.
• Maintains a professional appearance, manner, and approach while on duty.

Benefits

Crisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life.

Wage Range: $90,000 - $95,000 / annually

Training + Development

Interview process

Visa Sponsorship

Security clearance