Executive Chef

Overview

Responsible for the successful culinary operation. Committed to providing food and quality with the greatest value to all customers.

Responsible for all food production, including resident and

guest meals, catering, and special events. Responsible for procurement.

Responsibilities

1. Interviews, hires, trains, and develops culinary and utility employees under the direction

of the Director of Dining Services; plans, assigns and directs work; appraises

performance; rewards and disciplines employees; addresses complaints and resolves

problems; complies with established labor regulations, manages in compliance with

Presbyterian Villages of Michigan established policies and procedures.

2. Plans an executes menus for resident meals, special events, and catering.

3. Operates with budget compliance for food and labor related to Culinary

4. Achieves resident satisfaction goals.

5. Maintains product and service quality standards by conducting ongoing evaluations and

investigating complaints. This is done is conjunction with overall department standards.

6. Determines work procedures, prepares work schedules, and expedites flow for

subordinate employees.

7. Establishes and maintains applicable preventative maintenance inspections and

systems in conjunction with facilities department.

8. Assures food and supplies are secure to limit theft.

9. Is responsible for all food and supply purchasing utilizing approved vendors and

procedures.

10. Oversees and participates in the preparation and service of food and beverage items in

adherence to standards for preparation, presentation, portion control, safety, and

sanitation. This includes the utilization of system and forms such and recipes and

production sheets. Maintains production records

11. Directs and participates in maintaining safety and sanitation standards, including the

development of sanitation and cleaning schedules

12. Assures that all food is prepared and ready to serve on time.

13. Responds to customer complaints

14. Stays on top of current menu trends.

15. Attend and participate in all appropriate meetings and training opportunities in order to

keep informed on current information and skill development.

16. Follow established policies and procedures including but not limited to :

o Presbyterian Villages policies and procedures.

o Safety policies and procedures.

o Federal, state and local regulations.

17. All other duties as assigned

Qualifications

Education :

Culinary Degree or certification. If certification only, should have 3 years’ experience.

Prior management experience is desirable.

Experience :

At least 3 years’ experience. Prior management experience desired.

Computer Skills :

Must have ability to operate a computer

Certificates & Licenses :

Must hold or obtain valid Food Handler’s Certification

Other Requirements :

Excellent math skills

Computer skills including Microsoft Office; ability to use vendor online ordering systems.

Ability to read and interpret documents, write routine reports and correspondence,

speak effectively before groups of residents or employees.