Executive Chef

About the role

Responsible for the successful culinary operation, committed to providing food and quality with the greatest value to all customers. Oversees all food production, including resident and guest meals, catering, and special events. Manages procurement, staffing, and compliance with established policies and labor regulations.

Responsibilities

• Interview, hire, train, and develop culinary and utility employees; plan, assign, and direct work; appraise performance; address complaints and resolve problems.
• Plan and execute menus for resident meals, special events, and catering while operating within budget compliance for food and labor.
• Achieve resident satisfaction goals and maintain product and service quality standards through ongoing evaluations and complaint investigations.
• Determine work procedures, prepare work schedules, and expedite workflow for subordinate employees.
• Establish and maintain preventative maintenance inspections and systems in conjunction with the facilities department.
• Ensure food and supplies are secure to limit theft and oversee all purchasing using approved vendors and procedures.
• Oversee and participate in the preparation and service of food and beverage items, adhering to standards for preparation, presentation, portion control, safety, and sanitation.
• Maintain production records and direct sanitation and cleaning schedules.
• Ensure all food is prepared and ready to serve on time.
• Respond to customer complaints and stay current with menu trends.

Requirements

• Culinary Degree or certification (if certification only, 3 years’ experience required).
• Prior management experience is desirable.
• Must hold or obtain valid Food Handler’s Certification.
• Excellent math skills and computer proficiency, including Microsoft Office and vendor online ordering systems.
• Ability to read and interpret documents, write routine reports and correspondence, and speak effectively before groups.