Executive Chef

Job Identification

Job Title: EXECUTIVE CHEF

Department: Dining Services          

FLSA Status: Exempt

TB Requirements:Yes      

 

Supervisory Relationships

Reports To: Executive Director

Supervises: Sous Chefs, Cooks, Prep Cooks, Dishwashers, Dining Service Leads, Dining Room Servers, Bistro Attendants 

 

Basic Function

The Executive Chef is responsible for managing all aspects of the food service program available at the community, including staffing; inventory/budget control; food handling, preparation and storage; and sanitation procedures.  Adheres to customer service and hospitality philosophy by engaging in excellent customer service to residents and their families, and team members.

 

Essential Duties and responsibilities

Provide a high level of customer service  and hospitality to residents and team members by achieving the standards as outlined. 

 

Managing People

• Maintains a regular presence in the dining room during meal times to hear input and concerns, while monitoring and ensuring high quality food preparation, satisfaction and presentation.
• Builds and maintains professional resident relationships in order to resolve issues or concerns in a timely and positive manner.
• Provides team members with coaching, feedback, and developmental opportunities and builds effective teams.
• Effectively hires staff that exhibit standard expectations and competencies, while maintaining a low turnover rate for consistency in the dining experience for residents.
• Determines and communicates clear standards and expectations for the department and holds team members accountable for performance.
• Evalutes team members’ skills and competencies and ensures regular coaching and the completion of timely performance reviews. 
• Recommends salary adjustments, transfers, promotions and dismissals.
• Fosters a cooperative and harmonious working climate conductive to maximize employee morale and productivity in the dining department as well as all other community departments.
• Plans staffing levels and schedules based on dining levels of residents.
• Prepares and administer daily, weekly, and monthly job duty lists for all food service staff.
• Assures proper training and certification of all food service staff as required by state and local guidelines.
• Enforce the community uniform and dress code.

 

 

Essential Duties and responsibilities (continued)

Administration

• Adheres to budgetary guidelines established in collaboration with the Independent Living Director.
• Maintains an accurate spend-down worksheet for dining service budgets.
• Prepares and enforces all regular cleaning schedules and monitors for compliance. 
• Using company menus, prepares and places orders for all food and non-food items needed for daily food preparation and kitchen sanitation with company approved vendors.
• Provides timely management reports, as required.

 

Production

• Schedules and supervises all food preparation activities, as well as hands-on cooking (working the line) on most days.
• Establishes menu items from approved recipes in accordance with department policies and procedures.
• Provides leadership and staff training for a made-from-scratch menu, including making stocks, baking fresh bread and making salad dressings in-house.
• Creates and markets a Signature-food item for the community.
• Initiates creative menu items within provided guidelines for regional preferences requested by residents.
• Enforces the practice of safe food handling at all times.
• Ensures that foods and flavors meet and exceed residents approval.
• Ensures that all work surfaces and utensils are cleaned and sanitized before use and throughout the workday.
• Ensures that all food is attractively presented.

 

Other Duties

• Other duties as assigned.

 

Job Qualifications

Education:

• BS or Associates Degree in Culinary Arts, preferred.

 

Experience: 

• Minimum 7 years of food service experience.
• Minimum 2 years management experience.
• Must be at least 18 years of age.
• Knowledge of food safety, sanitation, proper storage and handling procedures.
• Proper certification as required by state and local statutes, if required.
• Full understanding of serve safe requirements.
• Must be computer literate; proficient in Microsoft Office programs.
• Comprehend and communicate written and spoken English.
• Must understand and have knowledge of Safety Data Sheets (SDS) .
• Demonstrated prior experience with taking residents meal orders, delivery and service.
• Consistent and punctual attendance for shifts.

 

Physical Demands

The physical demands and work environment described below represent the activities and surroundings of the position: 

• Must be able to lift up to 60 lbs. on a frequent basis and 100 lbs. on an occasional basis, push/pull up to 40 lbs, carry up to 30 lbs.for up to 100 yards, and constantly stand and walk.
• Requires occasional stooping, bending, twisting, crouching, kneeling and crawling.
• Must be physically able to climb stairs .
• Other Physical Requirements:  While performing the duties of this job, the employee is regularly required to: use hands to handle, or feel; talk; see; and/or hear. 
• Must be able to smell as necessary to discern resident’s needs and/or building emergencies.
• Must be physically able to handle, grasp and reach occasionally to frequently throughout the workday

 

 

***The above statements are intended to describe the general nature and level of work being performed by most people assigned to this job.  They are not intended to be an exhaustive list of all duties and responsibilities and requirements.