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.

Essential Duties and Responsibilities:

· Create, plan, and implement 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.

· Oversee and maintain successful bistro operations including staffing, rotating menu options, specials, and pricing.

· Establish and maintain high standards of menu planning, food purchasing, storage, preparation, service, sanitation; maintain an adequate stock of all necessary items.

· Follow budgetary guidelines and look for ways to improve food costs without compromising on quality and customer service.

· Participate in recruiting, interviewing, training, coaching, appreciating, and disciplining subordinates to deliver exceptional quality of life programs.

· Orient, train, and supervise all culinary services personnel so that they may do their jobs effectively.

· Establish and maintain a safe, clean, and healthy environment following all state, federal, local and community policies and procedures and laws for culinary services departments.

· Be familiar with all chemicals and handles them in a safe manner according to policies, procedures, and SDS.

· Maintain confidentiality of residents’ personal information in and out of the community, and protect and support residents’ rights.

· Maintain a professional appearance by dressing in required dress protocol and assure all staff is professionally attired in appropriate uniforms.

· Promote and contribute to the community's positive reputation and perception of the culinary department.

· 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; assist with marketing events for the community.

· Maintain a professional demeanor that encourages a positive nurturing environment for the residents, families, vendors, and guests.

· Perform duties as a Culinary Aid, Dishwasher, and Cook in addition to their duties as needed.

· Other duties as assigned.

Job Requirements:

· Must possess an upbeat, positive, flexible, and enthusiastic personality and be congenial with fellow employees, residents, and the public at large.

· Must be an honest and dependable individual.

· Must maintain proper hygiene.

· Must be professional in dress and presentation.

· Must be willing to be active during entire work shift.

· Must be able to effectively communicate verbally and in writing in Standard English and use own judgment and initiative in daily activities.

· Must be a mature individual. Must possess the ability to multi-task in a fast-paced environment and perform a variety of tasks, often changing assignments on short notice.

· Must have strong organizational skills, as well as the ability to prioritize and meet deadlines.

· Must be detail and team work oriented.

· Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.

· Excellent customer services skills.

· Experience with P&L accountability.

· Must attend required in-services/ workshops to further education of skills and community requirements.

· Must be drug-free and submit to urinalysis drug screening upon hire and routinely.

· Must be able to pass a criminal background check upon hire and as required by state regulations.

· The employee shall be responsible for maintaining the integrity of Koelsch Communities.

Licenses, Certifications, & Education Required:

· Must possess a current CPR/First Aid certificate and update as needed.

· Passed an approved food supervisory course such as CDM or ServSafe Managers Certificate.

Supervisory Requirements:

· This role supervises all culinary staff.

Uniform and Appearance Requirements:

· Clean white or black undershirt and chef coat (provided), black head cover (provided), black pants, and black close-toed non-slip shoes.

· Must abide by the Community dress code policy.

Position Equipment:

· This role is provided a laptop or desktop computer that remains in the community.

· Carry handheld radio and respond appropriately to calls as needed. Responsible for the culinary department handheld radio.

· Responsible for all kitchen equipment including servicing within appropriate servicing timeframes to remain in compliance with County, State, and Community policies and regulations.

Work Location and Travel Requirements:

· This role is a 100% on-site role.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee is frequently required to stand, walk, carry, push, and pull up to 50 pounds, use hands to handle or feel, and reach with hands and arms.

Special Demands:

Must possess qualities of leadership, tact, and adaptability to change. Must uphold community dress policy, possess a pleasant personality, be congenial with fellow employees and public, and must be capable of following oral and written instruction. Must display and use own good judgement and initiative in daily duties