POSITION SUMMARY:

The Executive Chef is responsible for planning, organizing, developing, and directing the overall operations of the Culinary Department in accordance with property policies and procedures, current standards, guidelines, and regulations governing our property. They are also responsible to ensure that quality nutritional services are provided on a daily basis and that the department is maintained in a clean, safe and sanitary manner.

Additionally, they will be responsible for the hiring, evaluating, coordinating, motivating, monitoring performance, scheduling and supervising the department staff. They will also make recommendations to the Executive Director with respect to staff evaluations, merit pay increases, reprimands, disciplinary actions and terminations.

Position Responsibilities

• Ensure the dining experience created for all residents, family members and visitors is of high quality including menu selection, meal preparation, meal presentation, food taste and meal service.
• Plan, prepare, present and deliver all meals in the community, making sure they are of high quality, palatable and appetizing.
• Plan and prepare food items for activities, marketing and special events, as requested.
• Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents or infractions to Executive Director.
• Develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met.
• Maintain control over meal portions and food consistency. Estimate food requirements and controls serving portions thereby eliminating waste and leftovers.
• Assist in the preparation of meals as necessary.
• Plans menu according to patterns described by law and through experience. Ensure menu plans are followed at all times. Developing methods for determining quality and quantity of food served.
• Visit residents regularly to determine special likes and dislikes and individually tailor the Culinary Services Program as much as possible to meet their needs.
• Solicit resident feedback regarding the menus, thru active participation in the Food Committee. Incorporate their likes/dislikes into the menus. Offer options and choices to meet their expectations.
• Order all food within budget guidelines and maintain accurate inventories of food on hand. Train other culinary personnel to only receive food orders that are correct in quality, quantity and price.
• Process diet changes and new diets received from Health Services Director and cooperate in the therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders.
• Assist the Dietician to ensure that a resident’s culinary needs are fulfilled.
• Maintain a clean and orderly dining room(s) and kitchen(s). Ensure that food storage areas are clean and properly organized/arranged at all times. Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage, handling and serving of food.

SPECIFIC KNOWLEDGE, SKILLS, LICENSES, CERTIFICATIONS, ETC:

• Must be eighteen (18) years of age
• Must have a high school diploma or equivalent. College course or other education in food service and/or management preferred.
• Prefer six (6) months experience working in a restaurant or similar environment as a lead/head cook
• Prefer one (1) year experience supervising and managing employees
• Able to safely operate standard cooking equipment and utensils typically found in facilities serving food
• Able to safely operate standard household equipment (dishwasher, iron, vacuum, washer, dryer)
• Able to operate a personal computer and be proficient in MS Office programs (Word, Excel, etc.)
• Able to operate standard office equipment, including fax machine, copier, telephone, etc.
• Knowledge of and/or ability to learn the theory and practice of assisted living and dementia care
• Able to work with seniors and patiently interact with cognitively impaired individuals
• Able to be flexible, adapt and respond to change, make decisions in stressful situations and prioritize tasks and projects.
• Able to process information and apply common sense understanding to follow and carry out written or oral instructions.
• Able to analyze, solve and respond to problems or concerns.
• Able to count and perform moderately complex math problems
• Able to read, write and speak the English language and to interact and communicate effectively with employees, supervisors, physicians, health care professionals, residents, and their families
• Must be highly motivated and able to work independently
• Able to obtain and maintain valid first aid certification
• Able to obtain and maintain valid ServSafe Manager’s Certificate
• Be mobile and able to perform the physical requirements of the job. Good physical health, verified by a health screening, including a chest x-ray or an intradermal test result not more than 6 months prior or seven (7) days after employment