Chef Manager (SCFH)

Description

• Quality Assurance: Ensure equipment maintenance, cleanliness, safety, and strict adherence to hygiene standards, food handling protocols, and all relevant regulations.
• Talent Development: Conduct interviews, recommend hires, orient new staff, and provide continuous training and development.
• Menu Planning & Innovation: Collaboratively design community and individual resident menus, including meals for special events, considering nutritional guidelines and residents' preferences.
• Cost Management: Strategically manage food costs, budgetary constraints, and maintain meticulous inventory control.
• Compliance and Communication: Enforce policies, procedures, and effectively carry out disciplinary action where needed.
• Culinary Leadership: Supervise, mentor, and guide all food and beverage employees, fostering a team environment.
• Scheduling Expertise: Utilize discretion in scheduling, rescheduling staff, and tracking attendance, ensuring optimal staffing levels.

Requirements

• Leadership Skills: At least one-year supervisory experience, 2+ preferred in a food service management role.
• Culinary Expertise: 2+ years of relevant work experience, culinary arts background preferred.
• Compassionate Care: Must have empathy and a genuine desire to work with and elevate the culinary experience for the elderly.
• Regulatory Compliance: Knowledge of DHSR Dietary regulations and state-required Food Service Orientation Manual completion.

Benefits

• Competitive Compensation Package: Full Health, Dental, Vision, Life, AD&D, Retirement Plan, Paid Time Off, & More!
• Professional Growth: Career Advancement & Development Opportunities, including culinary creativity.
• Team Perks: Employee Referral Incentives and Consistent Schedule with Flexible Time-Off Options.

Training + Development

Interview process

Visa Sponsorship

Security clearance