What are the responsibilities and job description for the Executive Chef position at Advanced Care of St. Joseph?
Executive Chef
Why Us:
We are on a mission to provide excellent care within a positive and comfortable work environment. Our commitment to organizational effectiveness, clear communication, and safety enables us to be the preferred source of nursing and long-term care in the communities we serve.
Job Type: Full-time
Employee Benefits Package
- Comprehensive Health, Dental, and Vision Insurance
- $100/month company contribution to an HSA account
- Daily Pay Option
- 401K
- Employer paid life insurance 1x annual salary up to $100k
- Paid Time Off & Flexibility
- Generous Paid Time Off
- Personal Day Benefit
- Guidance and assistance from a dedicated regional team
Position Summary: Oversees kitchen operations while maintaining a safe and sanitary environment for the food service department staff including cooks and dietary aides. Prepares or directs preparation of meals in accordance with facility guidelines.
Principal Duties and Responsibilities
- Assist in the planning of regular and modified menus according to established recipes and spread sheet guidelines.
- Prepares or directs preparation of all meals by dietary staff. Follows standardized recipes, portion, presentation standards and quality improvement. Completes and utilizes daily production sheets.
- Conducts daily meetings with team members.
- Trains dietary staff in food preparation, safe handling, operations of department and sanitation based on regulatory standards.
- Establishes and maintains cleaning and maintenance schedules for all equipment, storage and work areas. Ensure that all dietary staff follow and complete assigned tasks.
- Assist Dietary Manager with maintaining inventory of food and non-food supplies to stay within established guidelines while assuring necessary products are available when needed.
- Plans and prepare menus for special events as requested.
- Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department, DHS and RD, CDM audits.
- Interfaces with representatives of regulatory agencies regarding food safety and sanitation in kitchen.
- Maintains a clean, sanitary working environment.
- Follows department infection control polices and procedures.
- Adheres to facilities confidentiality, HIPPA and residents’ rights polices.
- Communicate effectively with all team members, residents and families.
- Participate in department meetings and staff development.
- Other duties as assigned by Administrator or Dietary Manager.
Education/Experience
- High School Diploma
- Culinary Arts (Preferred)
- Minimum 2 years’ experience as chef in LTC (preferred)
Certificates/Licenses
- ServSafe Certification
Knowledge/Skills
- Proficient culinary skills and meal satisfaction.
- Knowledge of state federal regulations.
- Strong organizational skills, multi-tasking, high performance quality food production.
- Effective communication skills.
- Strong ability to maintain good interdepartmental relationships
Salary : $100 - $100,000