What are the responsibilities and job description for the INDEPENDENT LIVING CHEF MANAGER - WELLINGTON BAY position at Liberty Health?
Liberty Cares with Compassion….
LIBERTY SENIOR LIVING Is Currently Seeking An Experienced
INDEPENDENT LIVING CHEF MANAGER
Job Summary
Background checks/drug-free workplace.
EOE.
LIBERTY SENIOR LIVING Is Currently Seeking An Experienced
INDEPENDENT LIVING CHEF MANAGER
Job Summary
- Responsible for creating high-quality meals and dining experiences for customers by producing flavorful, attractive, and nutritious food.
- Meets or exceeds compliance with established policies, procedures, and regulations.
- Manages the day-to-day culinary operations within the community
- Responsible for efficient, accurate, and consistent meal production.
- Actively provides supervision, assessment, and training for the kitchen team.
- Accountable for assessing and documenting the performance of the culinary team by employing approved metrics for hiring, termination, coaching, counseling, recognition, and performance reviews. Holds pre-meal meetings ensuring each team member is informed, prepared, and motivated to execute a successful meal service.
- Remains proficient in the hospitality industry’s best practices, policies, and regulations.
- Supports the “Liberty Cares” mission by modeling professionalism in all interactions.
- Promotes teamwork between interdepartmental teams, vendors, guests, and contractors.
- Provides opportunities for food safety, culinary, hospitality, and/or leadership training working alongside team members, instructing, coaching, explaining, and mentoring for enhanced outcomes.
- Attends in-service training and other work-related meetings as required or approved.
- Works alongside team members during peak times of operations and/or during employee shortages.
- Develops consistently effective recipes that improve quality while lowering cost.
- Ensures recipe cost and sale price meet budgeted percentage.
- Inspects quality of ingredients ensuring wholesomeness.
- Trains and ensures adherence to recipes’ critical control points.
- Creates food production schedules using forecasts and tallies from point of sale product mix reports.
- Records corrects, and reports under and overproduction.
- Maintains a clean and sanitary kitchen at all times.
- Utilizes safe food preparation methods throughout the flow of food from receiving to serving, including, storing, preparation, holding, transporting, and serving.
- Monitors temperature records for refrigeration and freezers ensuring safe food holding temperatures. Supervises and assists with the cleaning and sanitizing of equipment and work areas according to the established schedule.
- Employs hazard analysis critical control point, (HACCP) standards.
- Takes immediate corrective action, documents, and reports if standards are not met.
- Solicits feedback by regularly interacting with customers in the dining venues.
- Creates a positive dining experience by encouraging customers to participate in the dining program through cooking classes, wine dinners, special events, and catering.
- Conveys feedback and makes recommendations, regarding food quality and customer satisfaction to the Executive Chef.
- Enhances customer satisfaction by providing exceptional hospitality.
- Places accurate timely orders ensuring selection of group purchasing contracted pricing.
- Performs or delegates the receiving, stocking, dating, and rotating of food and supplies.
- Meets and monitors compliance with all state, local, and federal regulations.
- Provides timely communication and documentation for vendor relations, seasonal ingredient changes, supply chain, new and discontinued products, returns, credits, and safety.
- Demonstrates good stewardship of available resources (supplies, utilities, time).
- Utilizes established food, supplies, and labor budgets by adhering to daily, weekly, and monthly spend-down software and templates.
- Seeks, recommends, and/or implements methods for providing cost-saving opportunities.
- Looks for and reports items in need of repair to the Executive Chef.
- In the event of a fire or other emergency, assists with resident evacuations and secures food service area.
- Assists with special event preparation, set up, and tear down.
- Carries out special projects as identified.
- Helps with other areas of the building as directed.
- High School diploma and three or more years of supervisory experience within a restaurant, hotel, country club, or similar food service establishment.
- Serv Safe or equivalent food safety certification.
- Training or certification in culinary, management, or food safety preferred
- Must be able to operate standard kitchen equipment.
- Attends training and department meetings when necessary.
- Performs other duties as outlined by supervisor.
- Is effective at delivering written, spoken, and electronic instruction on a regular basis.
- Serves as a coach and mentor to aspiring Chefs.
Background checks/drug-free workplace.
EOE.