Executive Chef

Qualifications

• Must have a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising, and supervision.
• Graduate of a Culinary Arts school or extensive prior experience in similar food preparation positions preferred.
• Certified Dietary Manager preferred.
• Must have knowledge of special diets and all applicable local, state, and federal regulations regarding food preparation.
• Must be able to maintain positive relationships and interactions with residents and staff.
• Must be able to read, write, and follow oral and written directions in English.
• Must be at least 18 years of age.
• Able to remain calm under pressure.

Essential Functions of the Position

• This position is considered “Weather Essential”. During extreme or severe weather conditions, all “weather essential” personnel are expected to make every effort to report work as scheduled.
• Supervises all production staff in the spirit of team-ship including cooks and cold food staff in the performance of their duties.
• Responsible for all food product served in the main dining room, health center, casual dining outlet, Taproot, Greenwoods and special functions.
• Supervises the production of all special diet foods for the Healthcare Center.
• Responsible for maintaining food production and purchasing systems according to policy and procedures.
• Participates in the predicting, planning, monitoring, and evaluation of menus.
• Assists in providing quality food and an enjoyable dining experience for residents, guests, and staff, eliminating food as an issue for Administration.
• Oversees and is responsible for daily purchasing, maintenance of the food preparation system, order book, recipe file, inventory, and storerooms.
• Participates with the management and production staff in the development of menus.
• Supervises utility staff and ensures proper dish washing, pot washing, and sanitation procedures for the entire kitchen area.
• Ensures proper food handling, storage, and safety procedures are followed.
• Keeps current with trends in food preparation, including new recipes, presentation, and merchandising techniques.
• Holds daily production meetings with staff.
• Participates in the Manager on Duty (MOD) program on a regularly scheduled basis.
• Implements programs planned to provide quality food and service to the residents, guests, and staff, thus enhancing the desirability of the community to current and future residents.
• Conducts safety, sanitation, and security and maintenance programs as assigned.
• Participates, as assigned, on special projects.
• Participates in the end of the month procedures and is responsible for the inventory of all food and supplies.
• Maintains competency in the position by participating in training programs as required.
• Maintains excellent relations with clients and residents, and close working relationships with dining service supervisors, team members, and other community departments.
• Serves on committees or in professional organizations as required.
• Maintains security of company’s property.
• Adheres to The Forest at Duke’s employment and confidentiality agreements, remains up-to-date on HIPAA training requirements, understands the importance of proper handling and disposal of ePHI, and agrees to follow HIPAA regulations.
• Performs other duties as assigned.

What you’ll get in return

• A beautiful campus and work environment filled with friendly people.
• Competitive compensation based on experience.
• Low cost health insurance coverage (major medical, FSA, vision, dental, AD&D).
• Life and disability insurance coverage paid 100% by The Forest.
• 403B retirement plan with generous company match.
• Paid sick and vacation time.
• Employee wellness and recognition program.