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Executive Chef

Executive Chef

Five Star Senior LivingEllicott City, MD, US
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The Opportunity

The Executive Chef will be responsible for managing the daily operations of the kitchen area, implementing production processes, menu planning, catering, managing food cost, labor cost, and having an overall understanding of HACCP. The ideal candidate for this position will have experience supervising and supporting production functions of the kitchen team members, the ability to motivate staff, and to continually improve performance.

What You'll Do

Lead the Department

  • Plans menus for daily food service operations.
  • Develops culinary team members through appropriate coaching, training, and mentoring.
  • Maintains compliance standards for meal service, food quality, and task performance.
  • Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational productivity.

Collaborate

  • Oversees managers in a diverse environment; establishes and maintains effective client and resident relations.
  • Establishes good rapport and professional relationships with all vendors, clients, and health officials.
  • Maintains a courteous and effective working relationship with all departments, including those interactions of team members and representatives of the kitchen / Back of House.

    • What You'll Bring

    Experience & Education

  • BS / BA in Food Science, Nutrition, Culinary Arts, Hotel / Restaurant / Hospitality Management, preferred.
  • Certified Dietetic Manager Program (or state equivalent or degree equivalent), preferred.
  • Minimum 2 - 5 years of related experience at the Executive Chef, Chef Supervisor, or equivalent level.
  • Success, recognition, and achievement working in a fast-paced environment.
  • Completion of the Five Star executive chef certification program within 12 months of employment to maintain position.

    • Attention to Detail

  • Successful execution of a consistent inventory resulting in the tracking of Cost of Goods and the management thereof.
  • Implementation and upkeep for safety and sanitation standards within the Back of House and beyond, ensuring the highest level of safety standards for food, products, storage areas, and any other area that could impact the health and safety of guests, visitors, residents, vendors, or team members.

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    Executive Chef • Ellicott City, MD, US