Executive Chef

Position Summary:

Duties and Responsibilities:

• Oversees all kitchen operation including food preparation, presentation and service.
• Maintains highest standards of food safety and food sanitation in accordance with health regulations and Department of Public Health; conducts sanitation inspections
• Leads, trains, mentors and manages kitchen production staff.
• Conducts weekly production meeting to review production sheets, for accurate recipe numbers and to ensure availability of food items needed.
• Reviews weekly kitchen production schedule for staffing and work responsibilities.
• Monitors and maintains log of any food shortage during meals and substitutes with items of equal or greater quality.
• Maintains workable food inventory, ordering additional items and rotating food items as needed.
• Assists as needed in food preparation and service at special organizational functions.
• Attends weekly departmental management meetings with the Director of Dining Services.
• Holds weekly HC meetings to discuss changes/issues with tray line, tray passing, and delivery.
• Familiarizes themselves with the Diet Manual and works closely with our in-house dietician for therapeutic diet input and to ensure compliance with dietary requirements.
• Ensures highest food quality and service for every level of care provided.
• Enhances our residents’ experience by gathering feedback to continually improve our dining program and culinary offerings
• Committed to working with residents and families to develop and implement strategies that promote person-centered care.
• Applies “5 Star” customer service approach in all aspects of job.
• Performs additional duties as assigned.

Qualifications:

• High School degree or equivalent with Culinary Certificate or Culinary Degree.
• Minimum of 5 years of quantity cooking experience.
• Prior supervisory experience.
• Serve Safe Certified.