Executive Chef

About the role

Lake Port Square is an upscale Senior Living community located on the shores of Lake Harris on a 78-acre nature preserve. We offer a wide variety of beautifully appointed residential options, a wealth of exceptional services and amenities, and a full calendar of fun, engaging activities. Lake Port Square is conveniently located just an hour away from the airports, shopping, attractions and theme parks of Orlando. Lake County is home to many nature trails, lake activities and the best parks in Central Florida. As a life care community, Lake Port Square makes aging in place simple. Residents are able to seamlessly transition from independent living to assisted living, and skilled nursing care, as their healthcare needs change. Lake Port Square is recruiting for a hospitality focused Executive Chef to join our team! This position 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.

The Community Fully Embraces a Culture Of Hospitality. To That End, We Include The Following Hospitality Promises As a Guide For Our Interpersonal Interactions With Residents, Co-workers, And Guests:

• We greet residents, employees and guests warmly, by name and with a smile.
• We treat everyone with courteous respect.
• We strive to anticipate resident, employee and guest needs and act accordingly.
• We listen and respond enthusiastically in a timely manner.
• We hold ourselves and one another accountable.
• We embrace and value our differences.
• We make residents, employees and guests feel important.
• We ask “Is there anything else I can do for you?”
• We maintain high levels of professionalism, both in conduct and appearance, at all times.
• We pay attention to details.

Responsibilities

• Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff.
• Selects, trains, evaluates and recommends/carries out discipline to all kitchen personnel.
• Develops menus and assures implementation of these menus.
• Maintains a high-quality food service program for the resident and Health Center dining rooms.
• Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process.
• Ensures F&B personnel is trained in and carry out efforts in this process.
• Assures staff education is provided to kitchen employees in accordance with the staff education program.
• Provides on-the-job training for food preparation and kitchen employees.
• Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, SDS information, infection control, universal precautions, and the Disaster Plan Manual.
• Develops work assignments for all kitchen personnel, assigning special jobs and spot-checking work to ensure standards are met.
• Promotes teamwork within the department and between department to ensure smooth operations and quality service to resident, co-workers and guests.
• Supervises production, sanitation and food service to apartment residents and Health Center residents.
• Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and