Executive Chef

Pay Grade: 14

Salary: $105,000 - $110,000

About the role

An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met, and the safe handling of food by following safety & sanitation protocols.

Responsibilities

• Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
• Determine how food should be presented and create decorative food displays.
• Provide direction on menu development based on product availability; create distinctive specials that incorporate seasonal or special ingredients.
• Seek out sources for fresh food; monitor all produce and meat for freshness.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Research customer preferences and develop a menu which incorporates local foods and flavors.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Ensure compliance with federal, state, local and company health, safety, sanitation standards.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Monitor the quality of raw and cooked food products to ensure that standards are met.
• Follow and enforce food safety and sanitation guidelines.
• Maintain purchasing, receiving and food storage standards.
• Participate in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies.
• Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.
• Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Identify major revenue and expense opportunities and possible problems.
• Control food cost, labor, and other expenses; monitor actual versus budgeted expenses.
• Oversee the food inventory, purchasing, control, and disbursement of all food supplies.
• Schedule staff based upon forecasted volumes.
• Create 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.
• Maintain a professional attitude and appearance while engaging with residents and community staff.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
• Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters.
• Ensure employees receive on-going training to understand guest expectations.
• Ensure that employees provide genuine hospitality and teamwork on an ongoing basis.
• Use teamwork to support guests and employees.
• Seek opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department.
• Review resident satisfaction results and other data to identify areas of improvement.
• Respond to and handle guest problems and complaints.
• Regularly lead team member meetings.
• Establish goals including performance goals, budget goals, team goals, etc.
• Solicit employee feedback, utilize an "open door" policy and review employee satisfaction results to identify and address employee problems or concerns.
• Develop and implement strategies and practices which support team member engagement.
• Ensure employees are treated fairly and equitably.
• Provide team members with the training needed to understand expectations and perform job responsibilities.
• Provide team members with the necessary tools to perform their duties and responsibilities.
• Communicate performance expectations and provide team members with on-going feedback.
• Provide team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.
• Plan regular and modified menus according to established guidelines.
• Follow standardized recipes, portioning and presentation standards.
• Complete and utilize daily production worksheets and waste log sheets.
• Taste completed meals to ensure quality.
• Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards.
• Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas. Ensure that kitchen staff follows and completes schedules as assigned.
• Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
• Make all decisions regarding utilization of leftover food products staying within Company guidelines for such products.
• Comply with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
• Follow facility, department, and Company safety policies and procedures to include occurrence reporting.
• Participate and attend departmental meetings, staff development, and professional programs, as appropriate.

Requirements

• A.S. or equivalent experience.
• Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• Extensive catering experience a plus.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experience.
• Hands-on chef experience a must.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Must be willing to participate in client satisfaction programs/activities.
• ServSafe certified - highly desirable.

Benefits

• Medical
• Dental
• Vision
• Life Insurance/ AD&D
• Disability Insurance
• Retirement Plan
• Flexible Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave