Address
Form of workPosition Summary:
The Executive Chef provides full-scope, hands on management of the Community Food and Beverage program. Responsible for maintaining a superior level of quality service and cleanliness at all times. Position will successfully manage in a cost structure environment to meet budgetary goals in area of Food and Beverage budget and labor guidelines.
Essential Job Functions:
- Develop and implement a comprehensive, professional, and upscale Food and Beverage program in order to create and maintain a positive experience for all residents
- Develop, monitor and maintain effective staffing and retention plans.
- Provide leadership, training and development for staff.
- Research, plan, develop, produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepares diets provided per Policy and Procedure.
- Meet or exceed established budgetary, financial guidelines.
- Maintain appropriate records and participates in the research, preparation and writing of the department budge.
- Exemplify at all times Community standards of cleanliness, sanitation, and operational organization.
- Responsible for hands-on, direct cooking as necessary.
- Exhibit cooking standards of speed, accuracy, and efficiency.
- Ensure professional, trained, properly uniformed, and talented staff.
- Responsible for adhering to food quality, appearance, and presentation standards at all times.
- Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations/procedures to promote improved food service.
- Adhere to all equipment and maintenance guidelines.
- Engage on approved purveyor/vendors through established accounts.
The Community embraces a culture of hospitality. To that end, all employees are expected as a condition of employment to practice the Personalized Memory Care in all interactions with residents, fellow employees, and guests.
- We greet residents, employees and guests warmly, by name and with a smile.
- We treat everyone with courteous respect
- We strive to anticipate resident, employee and guest needs and act accordingly.
- We listen and respond enthusiastically in a timely manner.
- We hold ourselves and one another accountable.
- We embrace and value our differences.
- We make residents, employees and guests feel important.
- We ask “Is there anything else I can do for you?”
- We maintain high levels of professionalism, both in conduct and appearance, at all times
- We pay attention to details
Education Required:
High school diploma or the equivalent education, training and experience. Culinary degree preferred.
Years/Months of Experience:
Minimum of five years’ experience as Executive Chef, chef in hotel, restaurant, club, or other similar employment. Minimum of three years’ experience of administration and management of food device systems. Senior living community experience preferred.
Knowledge/Skills:
- Menu planning, food preparation and production
- Able to stay current in health and nutrition trends and diets offered per Policy and Procedure.
- Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies.
- Knowledge of management, marketing, finance and accounting
- Able to meet budgets and control costs
- Capable of administering employee incentive, retention and training programs
- Proficiency with Microsoft Office Suite products
- Strong communication skills (oral and written)
- Demonstrated leadership and interpersonal skills
- Demonstrated conflict resolution skills
- Demonstrated business competence (management, marketing, finance and accounting)
- Exemplify creative, exciting food, menu planning production and skills
- Exemplify creative, exciting food, menu planning production and skills
- Must hold current state-required Serv-Safe certification/license
