Sinai Residences seeks an Executive Chef

Who we are:

Step into a senior living community where the feel of an opulent resort is infused into every detail. Sinai Residences is the premier, five-star senior living facility in Boca Raton, FL, located on the secure, gated, 100-acre Jewish Federation campus. This luxury senior living facility offers sophisticated independent living and assisted living options in a multi-generational setting with innovative amenities and programs where no detail has been compromised.

Why Sinai:

Sinai Residences is an extraordinary place to work. Here at Sinai Residences, you will find yourself a vital member of our exceptional team committed to providing superior service, compassioned care, and creating a beautiful community.

We offer outstanding benefits and compensation plans, including medical, dental, vision, insurance, and short- and long-term disability. Other benefits include 401k, paid personal time off, paid holidays, and opportunities for growth and advancement.

We need you to join our team as the Executive Chef

The Executive Chef oversees the coordination of food preparation, cooking, and baking activities, ensuring dietary standards, food quality, and nutritional value. They also maintain a positive, courteous work environment for staff and residents. Additionally, the Executive Chef is responsible for establishing and upholding kitchen sanitation practices in compliance with state and county regulations.

PRINCIPLE DUTIES:

1. Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates, and recommends/carries out discipline to all kitchen personnel.

2. Develop menus and ensure implementation of these menus. Maintains a high-quality food service program for the residents and AL dining rooms.

3. Ensures that the Food and Beverage Department meets all standards in accordance with State and Federal Health Survey processes. Ensures F & B personnel is trained in and carries out efforts in this process.

4. Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees.

5. Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual.

6. Develop work assignments for all kitchen personnel, assigning special jobs and spot-checking work to ensure standards are met.

7. Fosters teamwork both within the department and across departments to ensure smooth operations and high-quality service for residents, co-workers, and guests.

8. Supervises production, sanitation, and food service to apartment residents and AL residents. Ensures that all food production, storage, and service areas are maintained in accordance with all local, federal, and state regulations.

9. Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc.

10. Responsible for vendor selection, maintaining vendor relationships, inventory controls, and maintaining minimum/maximum par levels.

11. Monitors the temperature of meals.

12. Assists in the development and implementation of standardized recipes and menu specifications.

QUALIFICATIONS:

1. A minimum of five years experience as an executive chef or sous chef in a hotel, restaurant, club, or other similar institution.

2. Excellent interpersonal and communication skills, solid mathematical background, and an understanding of measurements and conversions.

3. Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute is preferred.

4. Must be ServSafe Certified.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time. Moderate to heavy physical effort. Must be able to lift and carry up to 50 lbs. independently. May be exposed to very high and low temperatures from ovens, freezers, and refrigerators. Must be able to walk and stand up to 85% of the day. Must be able to stoop, reach, and bend frequently. May be exposed to industrial cleaning chemicals and offensive odors; may need to operate the following equipment with or without reasonable accommodation: Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, and various carving and kitchen knives. Must be able to see, hear, and communicate with others.