The Executive Chef will plan, organize, develop and direct overall culinary operations and assist sanitation operations in accordance with current federal, state and local regulations that govern the facility and established quality food service practices to ensure the highest level of food service delivery to residents, families and guests. Responsible for effective planning, purchasing and preparation of appealing and wholesome menus in a safe, sanitary environment.

MAJOR ACCOUNTABILITIES/ESSENTIAL JOB DUTIES:

* Interview, hire, supervise, coach, evaluate, discipline and assist employees in setting and meeting performance goals. Develop and monitor performance and responsibilities of assigned staff while monitoring staffing patterns

* Meet with staff for progressive development to improve services to the resident and assure there is equity in the processes; provide training as needed to ensure success of staff

* Supervise and coach culinary team

* Ensure proper recipes are being utilized and update as needed

* Oversee food and non-food ordering and inventory control and maintain compliance with budgetary constraints

* Produce menu items for catered or other special events

* Create regular menu items as necessary

* As requested, assist with the department budget, statistical monthly report, budget variance report and other specialized reports

* Communicate with residents as needed to ensure concerns are being addressed

* Ensure proper health regulations are being followed to ensure safety and sanitation to meet regulatory requirements

* Additional duties as assigned

EQUIPMENT:

* Cutlery

* Ovens, stoves and all related kitchen equipment

* Computer and general office equipment

PHYSICAL REQUIREMENTS:

* Ability to withstand extreme temperatures

* Ability to lift up to 50 pounds without assistance, 50 pounds with manual or mechanical assistance

* Ability to stand, stoop and bend for up to 8 hours

REQUIRED KNOWLEDGE, SKILLS AND ABILITY:

* Knowledge of dining services, sanitation requirements and food services health department regulations

* Superior listening skills and ability to build effective relationships and make independent decisions

* Ability to lead and motivate staff to achieve the desired results

* Proficient verbal and written communication skills and ability to speak publicly to large or small groups

* Ability to deal tactfully with staff, residents, family members, visitors, government agencies/personnel and the general public

* Computer skills, including Microsoft Office

* Ability to multitask in a fast paced dynamic environment

DESIRED KNOWLEDGE, SKILLS AND ABILITY:

* Knowledge of employment law

* Ability to identify facility and regulatory deficiencies

* Knowledge of fire safety, facilities and health codes

REQUIRED EDUCATION AND EXPERIENCE:

* Culinary certification or degree, including Sous Chef Certification

* Four years of directly related experience

* Three years management experience in a food service industry

* Serv Safe Certified

DESIRED EDUCATION AND EXPERIENCE:

* Associates Degree in food management or related field or combination of experience and education to fulfill position requirements

* Experience in a Continuing Care Retirement Community (CCRC)

REQUIRED BEHAVIORAL COMPETENCIES:

* High standard of integrity. Displays actions consistent with statements. Truthful; elicits trust and respect. Approachable and open to constructive feedback

* Discover and meet wants and needs of customers through a commitment to service orientation

* Sound judgment to make decisions promptly based on analysis of situations when dealing with challenges and/or with adverse conditions and to communicate them with clarity, purpose and commitment

* Strong leadership skills and ability; links long range strategic visions and concepts to daily work

* Strong sense of teamwork and cooperation; inspires team to meet challenges & implement strategy. Works cooperatively with others; success in building alliances within and among work units to achieve goals and objectives