Executive Chef

Job Description

As the Executive Chef, you will consistently provide a fine dining experience to our residents. You will be responsible for the entire food service operation of the community, providing breakfast, lunch, dinner, and special event food and beverage service daily to residents of the community. You will supervise chefs, kitchen staff and other personnel engaged in specialty cooking, preparation, presentation and serving of food and beverage items. As the Executive chef, you will also maintain all department expenses within the budgeted guidelines.

• Plan, test and assess cost of new menus and menu item.
• Clean and supervise the cleaning of the overall work area, equipment and utensils, and maintains sanitation standards in accordance with the Department of Health.
• Function as the lead worker over cooks and other food service personnel engaged in the preparation, cooking, and serving of food items.
• Participate in interviewing and selection of food service personnel.
• Responsible for personnel actions including hiring, termination, promotion, discipline/corrective action, as well as layoff and recall.
• Schedule and reschedule staff using independent judgment and exercising discretion when creating the schedule and in making determinations regarding granting employee requests for time off or other modifications in work schedules.
• Read and understand financial performance and results and adjust activities accordingly.
• Responsible for purchasing and maintaining inventory of food products and kitchen supplies.
• Takes month-end inventory and extend totals accurately.
• Inspects the quality and quantity of these items when delivered.

  Qualifications

  • Experience and/or knowledge of special diets and meal preparation for large groups.
  • Two (2) years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation.
  • Five (5) years experience in kitchen work in medium to large organizations.
  • 2+ years’ experience in hiring, training and managing food service personnel.
  • Experience executing culinary techniques including menu design, food preparation and artistic food design.
  • Knowledge of culinary terminology.
  • Ability to operate computer equipment for data entry and retrieval.
  • Must have ServSafe certificate (current) or obtain within thirty (30) days of hire.

    What we offer

    • Competitive salary: Commensurate with experience
    • Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more!!!
    • A growing company with opportunities for advancement
    • Company sponsored training, tuition reimbursement, and other learning opportunities
    • Flexible schedules available. On demand pay. Get your earn wages as soon as you want.