Parc Communities creates, owns, and manages senior living communities of world-class distinction. Each community is individually designed with elegant environments rich in amenities and uncompromising service. Staff at Parc embody a culture of caring and deliver exceptional service with meticulous attention to detail.
Role Description
This is a full-time on-site role for an Executive Chef at Parc Communities. The Executive Chef will be responsible for overseeing the culinary operations, menu planning, food preparation, and ensuring high-quality dining experiences for residents. Collaborating with the dining services team, the Executive Chef will maintain cleanliness, food safety standards, and strive to exceed culinary expectations.
SENIOR LIVING EXECUTIVE CHEF QUALIFICATIONS AND REQUIREMENTS :
- Bachelor’s degree from an accredited college or university in Culinary Arts preferred, or an Associate’s Degree and equivalent combination of work experience as an Executive Chef
- Minimum of five years experience as a chef, preferably within the hospitality industry
- Minimum of two years supervisory experience
- Excellent communication, interpersonal and customer service skills
- Excellent people skills with a patient, compassionate and friendly attitude
- Excellent attention to detail and high cleaning standards
- Current ServSafe Certification
- Demonstrated knowledge of OSHA-MSDS sheets and procedures
- Knowledge of fire, safety, and infection control procedures
- Ability to interact and build relationships with older adults
- Ability to convey a positive and professional image to residents, family members, visitors, and co-workers
SENIOR LIVING EXECUTIVE CHEF ESSENTIAL FUNCTIONS :
Tasks may include, but are not limited to the following :
Uses invention, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food cost budget as set by Parc CommunitiesReview and adjust menus to accommodate foods in season, improve recipes, vendor sales prices, special events and holidaysEstablish and maintain good relationships with vendors to ensure Parc Communities is receiving the most competitive pricing and highest quality of productsEnsures all dietary needs and restrictions are met and that residents are not served the wrong foodsEstablish food policies and procedures to be observed by kitchen staffs including safe food storage and handling procedures for cooking staff with special emphasis on critical control temperaturesHire, train and supervise kitchen staff, manage performance, and make recommendations for compensation and termination to General ManagerEnsures food inventories, supplies are ordered, and an acceptable inventory is kept on handEstablish preventive maintenance programs are carried out for kitchen equipmentEstablishes control of food preparation with particular attention being paid to potential overproduction, waste and theft of food productsOversee maintenance and production of accurate daily recordsProvide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet Parc Communities standards for quality and appearanceEnsure proper storage of all delivered foods and ingredients and all required safety measures are observedPerform various functions associated with departmental budget managementWork closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of special eventsAttend Staff Meetings, contributing to the overall quality of Parc CommunitiesAttend and participate in monthly Resident Food Committee meetingsAdvise management of any concerns regarding residentsAll other duties as assigned by the General ManagerREQUIRED COMPETENCIES
Ability to manage in a diverse environment with focus on quality of delivery and customer service to residents and their family members, team members and other visitors to Parc CommunitiesAbility to foster trust and build strong relationships with residents, team members, peers, and Senior LeadershipDemonstrated ability to manage up, knowing when to escalate issues to a higher levelStrong attention to detailDemonstrated team oriented and collaborative work style and willingness to assist team mates as needed to get the job doneTakes accountability and ownership of team members and all aspects of the kitchen activitiesDemonstrated aptitude for learning emerging culinary trends and dietary considerations, safety standards and apply as neededAdaptability- able to change tasks quickly as business needs dictateMaintain confidentiality of verbal and written information pertaining to residents, employees and community operationsExcellent oral and written communication skills and demonstrated ability to adapt communication style to audienceAbility to execute under pressureAbility to prioritize responsibilities, manage time effectively and meet deadlines accordinglyPromote Parc Communities in a positive wayEmployees will always work to the standards defined in the Parc 20 Basics, The Four Steps of Service, and the Parc Communities CredoNeat appearance, adherence to dress code and good personal hygiene is expectedWORK ENVIRONMENT AND PHYSICAL DEMANDS / TRAVEL REQUIRMENTS
General office environment with individual workspace and standard office noise – 20% of timeIn the kitchen working conditions can be hot, humid, and sometimes cold. Kitchen areas can become congested and noisy during meal preparation and service times. -80% of timeIn the kitchen working conditions can be hazardous as work requires contact with stoves, griddles, refrigerators, food mixers, food processors, meat slicers, dishwashing equipment, sinks, knives, and various utensils, pots and pans. Other hazards in the kitchen also include steam, wet floors, hot oil, and cleaning equipmentLifting, pushing, or pulling up to 50 pounds, using proper body mechanicsBending or kneeling to perform cleaning tasks in the kitchen and dining room areasPossible exposure to unpleasant odorsPossible exposure to chemicals as identified in the MSDS ManualPossible exposure to verbal aggression from vendors, guests, residents and / or family membersContinuous exposure to clients and / or family members who may be under stressIt is the policy of Parc Communities to provide equal employment opportunities without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law. This policy relates to all phases of employment, including, but not limited to, recruiting, employment, placement, promotion, transfer, demotion, reduction of workforce and termination, rates of pay or other forms of compensation, selection for training, the use of all facilities, and participation in all company-sponsored employee activities.
