Campus Chef

Description

General Summary:

This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department. You are responsible for always maintaining a superior level of quality service and cleanliness. The Executive Chef is also responsible for the daily operations of the kitchens along with the Sous Chef that reports directly to the Executive Chef. The Executive Chef ensures the hiring, scheduling, training, development, and discipline is adhered to along with the Sous Chef’s assistance for the back of house.

Essential Job Duties:

• Always exemplify Community standards of cleanliness, sanitation, and operational organization.
• Responsible for adhering to food quality, appearance, and presentation standards at all times.
• Supervision of employees in the kitchen along with the partnership of the Director of Culinary.
• Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure.
• Exhibit cooking standards of speed, accuracy, and efficiency.
• Demonstrate knowledge in all areas of cooking preparation and production.
• Assist with serving of meals and ware washing as necessary.
• Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service.
• Represent the community in a warm and inviting manner, which creates a positive marketing environment.
• Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.

Qualifications

• Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions.
• Excellent communication and team leadership skills, focusing on problem-solving and mentoring to achieve department goals.
• Associates or Bachelors degree in culinary arts preferred.
• Culinary degree preferred.
• Minimum of three years’ experience as a Chef/Kitchen Manager in restaurant/senior living or equivalent environment.
• Ability to plan and organize work to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable.

Salary : $70,000 - $80,000