Executive Chef - The Park at Belle Harbour

We are seeking an enthusiastic, experienced, and driven Executive Chef to lead our Culinary Department at The Park at Belle Harbour!

Full-time opportunity!

Earn between $90,000 and $100,000, dependent on experience; salaried, exempt role.

Day Shift available! 9AM - 5PM.

Leadership opportunity!

Benefits

• Health, Dental, Vision, Life, Accident, and other insurances (pay as low as $62.50 per pay period!)
• Receive $960 annually paid into your HSA account
• Employer HSA Contributions
• Earn $500 through our referral program
• Paid Vacation, Sick Leave, and Holidays
• Work/Life Balance, consistent/flexible schedules
• Opportunity for growth within the organization
• Achievement Awards
• Complimentary meal during scheduled shift
  
  

Who You Are

The Executive Chef will be responsible for the day-to-day operations of the Culinary Services Department and supervision of the culinary staff. The Executive Chef is responsible for ensuring the highest quality of menu planning and meal preparation, outstanding plate presentation and prompt and remarkable service to all residents throughout all culinary experiences within the community.

What You'll Do

• Creates, plans, and implements all functions of the culinary services department in cooperation with the Executive Director & regional home office support
• Stay current on restaurant industry trends
• Assist culinary staff with food prep and recipe creations
• Overseas and maintains successful bistro operations including staffing, rotating menu options, specials, and pricing
• Establishes and maintains high standards of menu planning, food purchasing, storage, preparation, service, sanitation, and maintains an adequate stock of all necessary items
• Follows budgetary guidelines and looks for ways to improve food costs without compromising on quality and customer service
• Recruits, interviews, hires, evaluates, coaches, and terminates employees following community procedures
• Orients, trains, and supervises all culinary services personnel so that they may do their jobs effectively
• Establishes and maintains a safe, clean, and healthy environment following all state, federal, local, and community policies and procedures and laws for culinary services departments
• Is familiar with all chemicals and handles them in a safe manner according to policies and procedures and SDS
• Maintains confidentiality of residents’ personal information in and out of the community and protects and supports residents’ rights
• Maintains a professional appearance by dressing in required dress protocol and assures all staff is professionally attired in appropriate uniforms
• Promote and contribute to the community's positive reputation and perception of the culinary department including management and associates
• Serve as an active and valuable member of the community's leadership team and other task groups as appropriate, providing collegial support and guidance to other department leaders and assisting with marketing events for the community
• Maintains a professional demeanor that encourages a positive nurturing environment for the residents, families, vendors, and guests
  
  

Qualifications

• Degree in nutrition, or successfully passed an approved food supervisory course such as CDM or Serve Safe Managers Certificate
• Pass a state-approved alcohol safety & training course
• Experience in quality and quantity cooking
• 5 years of supervisory experience in a similar industry
• Good physical and mental health
• Possess an upbeat, positive, flexible, and enthusiastic personality and be congenial with fellow employees, residents, and the public at large
• Honest and dependable individual
• Maintain proper hygiene
• Professional in dress and presentation
• Willing to be active and on feet during the entire work shift
• Able to effectively communicate verbally and in writing in standard English and use own judgment and initiative in daily activities
• Must possess the ability to multi-task in a fast-paced environment and perform a variety of tasks, often changing assignments on short notice
• Strong organizational skills, as well as the ability to prioritize and meet deadlines
• Detail and teamwork-oriented and possess culinary creativity
• Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Excellent customer services skills and experiences
• Experience with P&L accountability is highly desirable
• Possess a current CPR/First Aid certificate and updates as needed
• Attend required in-services/ workshops to further education of skills and community requirements
• Drug-free and submit to a drug screening upon hire and routinely
• Pass a criminal background check upon hire and as required by state regulations
  
  

About Koeslch Communities

We are third-generation, family-owned, and operated. Koelsch Communities operates nearly 40 communities in eight states, with multiple new communities in development. Koelsch has led the Senior Living industry for over 65 years, delivering world-class customer service, home craftsmanship, and unprecedented amenities. Koelsch Communities strives to provide a positive, rewarding, and enjoyable environment to all of its employees and residents. After all, the common purpose at Koelsch Communities is: To create happiness by providing the finest living experiences anywhere.

Koelsch Communities is an equal opportunity employer and these protections extend to all management practices and decisions, including recruitment and hiring, appraisal systems, promotions/demotions, training, and any other career development programs. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status (physical or mental), family medical history, genetic information, political affiliation or any other non-merit-based factors.

Key words: Director, Chef, Dining Services, Kitchen Manager, Food Service, Culinary Director, Dietary Manager, DDS, CD, FSD, Executive Chef, #INDBH