Executive Chef

About the role

The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents.

Responsibilities

• Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff.
• Develops menus and assures implementation of these menus and maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc.
• Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process.
• Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual.
• Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels.

Requirements

• A minimum of five (5) years experience as an executive chef or sous chef in a hotel, restaurant, club or other similar institution.
• Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred.
• Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions.
• Must be ServSafe Certified.

Qualifications

• Passes preemployment screening process, which includes a fitness for duty physical, criminal background check, drug test and employment references as required by a licensed residential care facility.

Skills

• Exceptional interpersonal and communication skills.
• Solid mathematical background and an understanding of measurements and conversions.
• ServSafe Certification.

Pay

• $80,000 - $85,000

Schedule

• N/A