Executive Chef

Overview

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Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback.
• Establish presentation techniques and ensure quality standards.
• Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews.
• Develop Sous Chef and Lead Cook to take on additional leadership and management duties.
• Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency.
• Ensure proper equipment operation / maintenance, proper safety and sanitation policies followed in the work areas.
• Oversee special catering events and offer culinary instruction and / or demonstrate culinary techniques.
• Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests.
• Function as Manager on Duty as scheduled with site leadership team

Qualifications

General Working Conditions

This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and / or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required.

Equal Opportunity Employer

Equal Opportunity Employer

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