Executive Chef

Responsible for

• Maintain quality and consistency in meal preparation and service
• Implement services and drive growth
• Sanitize work area and handle food, supplies, and equipment safely
• Supervise cooks and dining staff

Leading Food Production and Delivery

• Prepare and serve food according to standard recipes and specifications
• Assist other departments with food preparation and service
• Affirm special diet orders
• Plan menus, purchase, order, and manage inventory
• Ensure kitchen, equipment, storage, and dining room cleanliness

Leading Staff

• Train other chefs on culinary skills
• Supervise daily work activities
• Ensure staff are certified and updated in training
• Provide feedback and evaluations to employees

Kitchen Compliance and Sanitation

• Comply with federal, state, and local regulations
• Create a safe work environment
• Follow policies and procedures related to food safety and resident rights
• Monitor and document temperatures, store food properly, and adhere to cleaning schedules

Budget, Operations, and Cost Management

• Control costs and make adjustments when necessary
• Establish operating standards and implement quality improvements

Education and Work Experience

• Required: High school diploma
• PREFERRED: Culinary Arts degree
• Required: Safe Food Handling certification or obtain within 6 months of hire
• Minimum of 3 years supervisory experience as Executive Chef or equivalent role
• 7+ years experience managing high volume and fast-paced commercial kitchens
• 5+ years experience cooking in fine dining environments and culinary leadership roles preferred

Knowledge, Skills, and Abilities

• Mastery of various kitchen stations, cooking methods, ingredients, and equipment
• Ability to think creatively and produce excellent products under pressure
• Knowledge of current culinary and market trends and creative food presentation
• Highly organized and proficient in time management
• Proficiency with computers, online purchasing, inventory management, and creating spreadsheets/checklists
• Excellent record of kitchen and staff management
• Ability to calculate figures and perform mathematical functions
• Clear communication skills with managers, staff, and guests
• Flexible schedule including nights, weekends, and holidays

Physical Requirements

• Lift/carry up to 50 pounds
• Stand for extended periods
• Twist, bend, squat, kneel, or crouch
• Work in a kitchen environment
• Attention to detail and manual dexterity
• Exposure to temperature and humidity changes
• Exposure to unpleasant conditions and potential risks

Compensation

• Pay Range: $67,295.00 - $93,610.25 per year
• Reasonable Pay Estimate: Based on job-related qualifications, experience, skills, education, geographic location, and internal/external equity

Benefits

• Medical, dental, and vision insurance
• Employer-paid group term life and disability
• Paid Time Off (PTO) and six paid holidays
• 403(b) with a 3% employer match
• Fitness center use at most facilities
• Voluntary benefits: Life, AD&D, tuition assistance, scholarships, employee assistance program, legal services, home/auto insurance, discount purchasing program, pet insurance

About Covenant Living

• Equal opportunity employer
• Visit www.covliving.org for more information