EXECUTIVE CHEF I

About the role

Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people.

Pay

$75,000 to $80,000 per year

Responsibilities

• Leading Culinary Operation
  • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
  • Determine how food should be presented and create decorative food displays
  • Provide direction on menu development based on product availability; create distinctive specials that incorporate seasonal or special ingredients
  • Seek out sources for fresh food; monitor all produce and meat for freshness
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
  • Research customer preferences and develop a menu which incorporates local foods and flavors
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions
  • Demonstrate new cooking techniques and equipment to staff
  • Supervise and coordinate activities of cooks and workers engaged in food preparation
  • Ensure compliance with federal, state, local and company health, safety, sanitation standards
  • Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety
  • Monitor the quality of raw and cooked food products to ensure that standards are met
  • Follow and enforce food safety and sanitation guidelines
  • Maintain purchasing, receiving and food storage standards
• Business & Financial Acumen
  • Participate in the development and implementation of business strategies for the community aligned with the client's overall mission, vision, values and strategies
  • Manage department controllable expenses including food cost, supplies, uniforms, and equipment
  • Develop and implement guidelines and control procedures for purchasing and receiving areas
  • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs
  • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control labor and food costs through various methods to meet/exceed management/budget objectives
  • Identify major revenue and expense opportunities and possible problems
  • Control food cost, labor, and other expenses; monitor actual versus budgeted expenses
  • Oversee food inventory, purchasing, control, and disbursement of all food supplies
  • Schedule staff based upon forecasted volumes
• Ensuring Exceptional Customer Service
  • Create 100% resident satisfaction by providing team members with the training and resources they need to maximize engagement and deliver best-in-class service
  • Maintain professional attitude and appearance while engaging with residents and community staff
  • Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
  • Provide and support service behaviors that are above and beyond for customer satisfaction and retention
  • Empower employees to provide excellent customer service
  • Establish guidelines so employees understand expectations and parameters
  • Ensure employees receive ongoing training to understand guest expectations
  • Ensure employees provide genuine hospitality and teamwork on an ongoing basis
  • Use teamwork to support guests and employees
  • Seek opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department
  • Review resident satisfaction results and other data to identify areas of improvement
  • Respond to and handle guest problems and complaints
• Team Building and Management
  • Regularly lead team member meetings
  • Establish goals including performance goals, budget goals, team goals
  • Solicit employee feedback, utilize an "open door" policy and review employee satisfaction results to identify and address employee problems or concerns
  • Develop and implement strategies and practices which support team member engagement
  • Ensure employees are treated fairly and equitably
  • Provide team members with the training needed to understand expectations and perform job responsibilities
  • Provide team members with the necessary tools to perform their duties and responsibilities
  • Communicate performance expectations and provide team members with ongoing feedback
  • Provide team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
• Core Kitchen Operations
  • Plan regular and modified menus according to established guidelines
  • Follow standardized recipes, portioning and presentation standards
  • Complete and utilize daily production worksheets and waste log sheets
  • Taste completed meals to ensure quality
  • Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
  • Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas; ensure kitchen staff follows and completes schedules as assigned
  • Maintain inventory of food and non-food supplies to stay within established guidelines while assuring necessary product is available when needed
  • Make all decisions regarding utilization of leftover food products staying within Company guidelines
  • Comply with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
  • Follow facility, department, and Company safety policies and procedures to include occurrence reporting
  • Participate and attend departmental meetings, staff development, and professional programs as appropriate

Qualifications

• A.S. degree or equivalent experience
• Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Extensive catering experience a plus
• High volume, complex foodservice operations experience highly desirable
• Institutional and batch cooking experience
• Hands-on chef experience