Description

 An AWARD winning retirement community, Silver Maples is a great place to work! In recent years Silver Maples has been honored with 5 National Awards for Employee and Resident Engagement. Loyal connected employees provide a vibrant, fulfilling lifestyle for our residents! 

Silver Maples of Chelsea has an exciting opportunity for an Executive Chef. This position is responsible to plan, organize, develop and execute the delivery of food and nutritional services to residents, guests and staff of Silver Maples. In conjunction with the Director of Culinary Services, this position ensures smooth daily operations of the Culinary Department assuring compliance with current standards, guidelines, policies and procedures of Silver Maples.

 Major Responsibilities include:

• Monitor the daily operations of food preparation, quality and presentation.
• Create and maintain a calm, organized and efficient working environment throughout the department.
• Train and supervise kitchen staff to exceed diners’ satisfaction by continually training and guiding staff in departmental policies, procedures and sanitary practices to ensure state and federal guidelines are maintained.
• Assure that the department is operating in a clean and safe manner in accordance with health department codes. Maintain files and records of required Health Department logs.
• Maintain high levels of cleanliness & organization in food storage, preparation and serving areas.
•  Develop, maintain, review and implement current and new recipes and menus. 
• Delegate or prepare all necessary menu items in accordance with established standards, determine quantity of all foods needed in meal preparation, follow recipes when indicated; serve meals using portions listed on menu.
• Incorporate fresh local products in recipes whenever feasible and employ scratch cooking religiously.
• Manage and organize department purchasing. Communicate timely with Director of Culinary Services vendor and supply concerns. Purchase within purchasing program while maintaining department budget.
• Plan and budget for future meals and events in collaboration with Director of Dining Service. Monitor food cost, waster, production and food storage to ensure proper budget adherence.
• Maintain Safe/Serv status.
•  Maintain food & liquor licensure.
• Interact with residents during dining hours. Attend and participate in Food Committee meetings
• Available to work Holiday’s and Special Events

Requirements

•  Graduate of accredited food service training course or equivalent culinary training and experience and/or have a minimum of five (5) years management experience in a restaurant or large food service operation.
• A genuine passion for food, wine and the culinary arts!
•  Must possess good written and verbal communication skills.
• Serve Safe, TAM are desired, will be required upon hire.
• A high school diploma.

Typical Physical Demands:

• Standing and/or walking for long periods of time. Able to lift/carry medium weight (up to 50 pounds) and push/pull medium weight (up to 90 pounds).
• Corrected vision and hearing, color discrimination, depth perception and sense of touch.
• Must be able to operate power-driven equipment and slicing/cutting equipment.
• Must be able to tolerate working in heat above 90 degrees F and below 40 degrees F for substantial periods of time, i.e. entering freezers, working near stoves, ovens, etc… Must be able to work with skin irritants and chemicals as used in cleaning and ware washing procedures.
• Must be able to work long days (up to 12 hours) on occasion, when needed.