Director of Food Service

JOB SUMMARY: Executive Chef

The Executive Chef is responsible for the organization, management, and daily operation of the Dietary Department in accordance with the Nassau County Department of Health regulations, local regulations, and company policies. The Executive Chef at Encore Luxury Living will cultivate seasonal menus focusing on quality and consistency. Must be able to supervise and instruct the staff in policies and procedures under guidance of the Regional Director of Food Service and as directed by the Executive Director, with minimal supervision.

Schedule: Tuesday - Saturday 9am-5:30pm

Executive Chef

DUTIES AND KEY RESPONSIBILITIES:

• Is the leader of the Food Services Department and is the face of the culinary experience at Encore Luxury Living.
• Creation and cultivation of seasonal menus focusing on quality and consistency.
• Develop goals and objectives for the department.
• Maintain policies and procedures to obtain these stated goals and objectives.
• Prepare and manage the department budget and production of profit and loss statement.
• Control department resources through appropriate planning, utilization, evaluation and data analysis.
• Develop quality standard for food, equipment and service, and evaluations systems to determine department effectiveness.
• Ensure on-going training and motivation of dietary staff.
• Plan and coordinate all department activities.
• Plan and implement food service systems, including department layout and equipment requirements.
• Maintain effective communication with departmental personnel, other departments, administration and the public.
• Ensure all Residents are satisfied with the food service, by regularly walking through the dining room, speaking one on one with the Residents and promoting meal specials.
• Schedule staff to ensure sufficient coverage for kitchen and dining room.
• Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area.
• Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training.
• Purchase food and supplies using competitive purchasing practices.
• Manages cost of food and supplies to maintain a total food cost within the guidance of the Community.
• Check receipts of orders and invoices promptly. Approves statements for payment.
• Record weekly menus of all diets served to Residents noting and initialing any changes made.
• Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served.
• Oversee the hiring, training and supervision of staff.
• Comply with Company safety practices including infection control policies and procedures, and OSHA standards to ensure a safe working environment for self and others.
• Follow all workplace injury procedures, including completion of reports for timely reporting and issuing corrective action when necessary.
• Oversee kitchen cleaning and maintenance procedures. Insures that cleaning schedules are adhered to. Maintains kitchen to Department Health Code and standards.
• Represent the department on all committees whose work affects the Food Service Department and participates with administration in the preparation of an operating and capital budget to include provisions.
• Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director.
• Prepare an annual budget and operates within that budget.
• Prepare meals as necessary.
• Wear clean and proper uniform.
• Perform other duties as assigned\by Executive Director or Regional Director of Food Service.

Executive Chef

QUALIFICATIONS:

• Must have a degree in Food Service Administration or Institutional Management.
• High School graduation is required; a college degree is preferred.
• The Food Service Sanitation course must have been completed.
• Must have a clear sense of smell.
• Minimum of four (4) year experience in food service supervision is required with a minimum of two (2) years institutional, restaurant or hospital preferred.
• Effective oral communication skills to speak with management, residents, families, partners, and other customers.
• Must be able to listen attentively to residents', requests and preferences, ensuring exceptional customer service.
• Must be emotionally, mentally and physically able, with or without reasonable accommodations, to provide required services to residents, including verbally communicating with residents.
• Must be able to speak, read, and write in English, which is the predominant language of a majority of our residents.

Executive Chef

WORKING CONDITIONS & PHYSICAL REQUIREMENTS:

• Responsible to be a resource to departmental staff and available for off shift, on site visits to building when necessary.
• Working in an assisted living community- a 24 hours/day & 7 days/week operation.
• Occasional heavy lifting up to fifty (50) pounds.
• Repetitive wrist motion for chopping, cutting, mixing, etc 30%
• Standing 40% of the time
• Stooping, reaching, bending 15% of time
• Exposure to heat of kitchen.
• Some exposure to harsh chemicals.
• Frequent use of cutting equipment including slicers, knives, choppers..