Executive Chef- Fine Dining Independent living

The Executive Chef is primarily responsible for leading a team that delivers high-quality, great tasting food within compliance of proper food safety and sanitation standards, while effectively managing profitability The Executive Chef is also responsible for menu design and needs to be proficient with basic computer skills to include Word, Outlook, online purchasing / ordering systems. In addition to a generous salary, there is a bonus structure based on guest satisfaction, labor cost, food cost, and health score.

Area of Responsibility – Essential Functions

• Establish and prioritize guest service, satisfaction & loyalty, leading by example with follow-through
• Handle all food requests, comments, and complaints with a sense of urgency
• Ensure the culinary team fully supports and assists the service team by providing all products needed to execute an exceptional dining experience
• Support Holbrook Life brand vision by creating daily features, wine dinners, banquets and specific menus that are functional, inspiring, and creative
• Willingness to develop rapport with residents
• Plan, organize, monitor, and control all aspects that are vital to daily operations to include: line checks, ticket times, kitchen labor, scheduling, daily communications, safety and sanitation, food quality and handling, recipe adherence
• Maintain impeccable safety and sanitation standards to ensure restaurants and kitchen facilities are clean and in working order (proper food holding and refrigeration procedures with team checks and records of temperatures and food quality)
• Model a passion and knowledge for cooking, flavor of food and quality standards
• Manage relationships with distributors and resolve issues with vendors promptly
• Maintain and coordinate repair of kitchen equipment, as necessary

Area of Responsibility – Human Resources

• Create a top-quality team to achieve community goals & objectives
• Always demonstrate a professional image; ensure good personal hygiene of self and others.
• Develop a highly creative team to support menu roll outs, ongoing food training, and demonstrations for service and culinary teams; manage individual and team performance through coaching, feedback, and performance management
• Teach, train and coach all culinary standards and techniques
• Coach and grow the talent of others by providing feedback, holding people accountable and rewarding while recognizing success
• Lead and manage a strong working relationship with the General Managers and Community Relations Directors
• Partner with the sales team by providing all necessary food product & knowledge along with culinary team members to effectively execute community events.
• Host daily lineups, weekly meetings with Sous Chef, monthly meetings with culinary team

Area of Responsibility – Administration

• Proactively manage all recipe preparation times, produce costs, rotation of product, recipe yields and waste to meet budgeted food cost goals.
• Effectively communicate with the GM (food cost, inventory, P&L, financial reports, customer issues)
• Manage the budget and oversee the product ordering for community catering events
• Complete all administrative work required for each shift

Position Requirements:

• 2-year culinary arts degree or other culinary certification
• Age 21 years or older
• 5 years of culinary management experience in an Executive Chef or Sous Chef role.
• ServSafe certification
• Must have computer proficiency for maintaining inventory, ordering food, using POS system, email communication
• SERVSafe Certification