Executive Chef

Responsibilities

• Drive a culture of hospitality and ensure residents' tastes are indulged and suggestions are implemented.
• Act as a manager on duty as required.
• Interview, hire, train, develop, and manage assigned staff.
• Maintain monthly and annual budgets for the Culinary Services department.
• Maintain appropriate inventory of kitchen supplies, small wares, and tableware.
• Ensure purchasing standards are maintained and appropriate vendors are used.
• Maintain strong and positive relationships with all vendors.
• Ensure all food is prepared, stored, and served according to Company standards and legal requirements.
• Work with residents and family members to confirm high satisfaction levels.
• Ensure front of house and back of house staff work together to exceed customer expectations.
• Work with community leadership and front-line staff to maintain customer satisfaction and department of health survey levels.
• Submit timely and accurate reports and invoices regarding budget and other responsibilities.
• Maintain employee satisfaction and engagement scores at or above the Company standard.
• Delegate tasks to all staff to maintain high levels of cleanliness and quality.
• Conduct and participate in department meetings, in-services, and pre-meal stand-ups.
• Avoid injury, damage, and costly repairs by assisting staff in using and maintaining equipment properly.
• Plan, prepare, and execute Engage Life events, special events, banquets, and theme meals.
• Market the community through collaboration with the Community Sales team and community staff.
• Ensure kitchen and restaurant staff understand Company expectations and first impression requirements.
• Perform other duties as needed and/or assigned.

Qualifications

• High School Diploma or General Education Degree (GED).
• Culinary Arts Degree and/or Chef Certification strongly preferred.
• Effective communication skills in English, both verbally and in writing, with residents, staff, and vendors.
• Five (5) or more years Culinary Experience in the hospitality industry.
• Demonstrated experience in supervising staff and working in a team setting.
• Food handlers permit as required by applicable law and/or Company standards.
• HACCP certification may be required.
• Adherence to Company appearance and dress code policies.
• Strong organization, detail orientation, and time management skills.
• Basic computer skills - Microsoft Word, Outlook, and Excel.