Executive Chef

Executive Chef

• Comprehensive Health, Dental, and Vision Insurance
• $100/month company contribution to an HSA account
• Daily Pay Option
• 401K
• Employer paid life insurance 1x annual salary up to $100k
• Paid Time Off & Flexibility
• Generous Paid Time Off
• Personal Day Benefit
• Guidance and assistance from a dedicated regional team

Position Summary: Oversees kitchen operations while maintaining a safe and sanitary environment for the food service department staff including cooks and dietary aides. Prepares or directs preparation of meals in accordance with facility guidelines.

Principal Duties and Responsibilities

• Assist in the planning of regular and modified menus according to established recipes and spread sheet guidelines.
• Prepares or directs preparation of all meals by dietary staff. Follows standardized recipes, portion, presentation standards and quality improvement. Completes and utilizes daily production sheets.  
• Conducts daily meetings with team members.
• Trains dietary staff in food preparation, safe handling, operations of department and sanitation based on regulatory standards.
• Establishes and maintains cleaning and maintenance schedules for all equipment, storage and work areas. Ensure that all dietary staff follow and complete assigned tasks.
• Assist Dietary Manager with maintaining inventory of food and non-food supplies to stay within established guidelines while assuring necessary products are available when needed.
• Plans and prepare menus for special events as requested.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department, DHS and RD, CDM audits.     
• Interfaces with representatives of regulatory agencies regarding food safety and sanitation in kitchen.      
• Maintains a clean, sanitary working environment.
• Follows department infection control polices and procedures.
• Adheres to facilities confidentiality, HIPPA and residents’ rights polices.           
• Communicate effectively with all team members, residents and families.  
• Participate in department meetings and staff development.
• Other duties as assigned by Administrator or Dietary Manager.

Education/Experience

• High School Diploma
• Culinary Arts (Preferred)
• Minimum 2 years’ experience as chef in LTC (preferred)

Certificates/Licenses

• ServSafe Certification

Knowledge/Skills

• Proficient culinary skills and meal satisfaction.
• Knowledge of state federal regulations.
• Strong organizational skills, multi-tasking, high performance quality food production.
• Effective communication skills.
• Strong ability to maintain good interdepartmental relationships