Executive Chef

Responsibilities

• Plan, organize, develop, inspire, and direct the overall operation of Dining Services.
• Affirm that delicious quality nutritional services are provided.
• Maintain the department in a clean, safe, and sanitary manner.
• Determine how food should be presented and create decorative food displays.
• Standardize methods in which work will be accomplished.
• Assist in planning regular and special diet menus as prescribed by the attending physician.
• Affirm that food is available for preparation.
• Perform administrative requirements such as completing necessary forms, reports, evaluations, studies, etc., and submit as required.
• Cooking services with other departments as necessary.
• Develop and maintain a good working rapport with all community staff to assure that dining service can be properly maintained to meet the needs of the residents.
• Ensure that department staff, residents, visitors, etc., follow established policies and procedures at all times.
• Delegate authority, responsibility, and accountability to other responsible department staff.
• Establish dining service production lines, etc., to assure that meals are prepared on time.

Requirements

• Extensive experience in providing fine dining in a variety of venues.
• The ideal candidate will have a culinary degree from an accredited institution and 5 years of dietary/dining service experience in a supervisory capacity in a restaurant, hospital, health care/senior living facility.
• Training/education in cost control, food management, and/or diet therapy for healthcare residents is a must.

Benefits

• Company paid Short Term Disability, Long Term Disability, Life and AD&DMedical, Dental, Vision
• Additional Voluntary Life, Additional Voluntary AD&D
• Tuition Reimbursement