Chef De Cuisine (Healthcare)

About Us

Culinesse, from Latin culina (of the kitchen) and esse (essential nature), is a forward-thinking boutique dining service company that elevates retirement community living by centering on highly personalized resident and guest experiences. We are designed for senior living communities who seek to develop their own individual identities while having access to our team’s expertise, support, and resources. Helping clients nurture their brands is our passion because when they thrive, everyone thrives. Transparency in pricing, sourcing, communications, preparation methods, and ingredients is the backbone of the Culinesse brand. All that we do is done with purpose and honesty. Culinesse understands the importance of nourishing the whole person and respecting the sacredness of the environment. Life-enhancing and authentic food connects us.

Responsibilities

• Lead culinary operations in the absence of the Executive Chef.
• Ensure proper sanitation practices by cleaning and sanitizing workstations and equipment.
• Follow all Culinesse, client, and regulatory safety rules and procedures; attend required trainings (sanitation, allergy, etc.).
• Coordinate with related food and beverage departments to assure smooth kitchen operation.
• Maintain accurate records of all food ingredients used.
• Support the Executive Chef in creating, developing, and implementing new menus.
• Supervise and instruct other cooks on a one-to-one basis, guiding them in their roles.
• Direct supervision of day-to-day kitchen operations in the absence of the Executive Chef.
• Ensure preparation, plating, and presentation standards are maintained.
• Support the Executive Chef in orienting and training employees on job responsibilities.
• Attend daily shift meetings and weekly in-service meetings.
• Provide all recipes for production sheets and attach them to daily production sheets for kitchen staff.
• Review Banquet Event Orders (BEOs) weekly and assign prep duties on production sheets.
• Prioritize and assign work; conduct performance reviews.
• Recommend and implement procedural or production changes.
• Prepare and serve food to residents and guests, ensuring the highest quality of service.
• Operate kitchen equipment to measure, mix, wash, peel, cut, and shred ingredients; trim and cut meat, poultry, or fish.
• Taste products, read menus, estimate food requirements, check production, and keep records to plan production and requisition supplies.
• Report all accidents and injuries in a timely manner.
• Produce small to large batch goods using advanced classical and contemporary cooking, plating, and garnishing techniques.
• Select recipes per menu cycle, prepare bakery items, receive inventory, and prepare meals for customers requiring special diets.
• Enter menu cycles, special menus, recipes, and production information into MealSuite or other production programs.
• Train staff on production systems and software as needed.
• Demonstrate advanced knife skills.
• Use production software to enter pre- and post-production data.
• Support weekly inventory and enter data into the production system.
• Perform other duties as assigned by the Executive Chef or Director of Dining.

Requirements

• Experience in a Hospital, Senior Living, or K-12 environment required.
• Previous culinary supervisory experience required.
• Previous banquet and/or catering experience preferred.
• High school diploma or equivalent with 6 years of related work experience; OR a 2-year Culinary Degree or 4-year Hospitality degree with 4 or more years of related work experience.
• Must comply with any dress code requirements.
• Strong knowledge of nutrition, dietary requirements, and food safety regulations.
• Must be able to work nights, weekends, and some holidays.

Competencies

• Presents self in a highly professional manner; understands honesty and ethics are essential.
• Ability to monitor and assess performance to make improvements or take corrective action.
• Ability to motivate, develop, and direct people; identify the best people for the job.
• Ability to manage one’s own time and the time of others.
• Willingness to learn and grow; maturity of judgment and behavior.
• Maintains high standards for work areas and appearance; maintains a positive attitude.
• Ability to communicate professionally and respectfully with clients, co-workers, and other departments.
• Holds all staff to the same standards of professionalism (e.g., no cursing in the kitchen).
• Requires complete knowledge of kitchen equipment.

Physical Requirements

• Close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus, with or without corrective lenses.
• Significant walking or other means of mobility.
• Ability to work in a standing position for long periods (up to 8 hours).
• Ability to reach, bend, stoop, push, and/or pull; frequently lift up to 35 pounds and occasionally lift/move 40 pounds.
• Dependability: Reliable, responsible, and fulfills obligations.
• Stress Tolerance: Accepts criticism and deals calmly with high-stress situations.
• Leadership: Willingness to lead, take charge, and offer opinions and direction.
• Self-Control: Maintains composure, keeps emotions in check, and avoids aggressive behavior in difficult situations.
• Attention to Detail: Careful and thorough in completing work tasks.

Working Conditions

• Full-time position.
• Full-time benefits include health, dental, life, vision, and long-term disability.
• Generally works in an indoor setting but may supervise outside activities and events.
• Varying schedule to include evenings, holidays, weekends, and extended hours as business dictates.
• Primarily in a controlled, temperate environment but may be exposed to heat/cold (e.g., refrigerated storage areas, cooking, or outdoor support).
• The noise level in the work environment is usually moderate to loud.