Executive Chef (Senior Living)

Responsibilities

• Aid in planning, preparation, and execution of special events, banquets, and theme meals.
• Use innovation, imagination, originality, and talent to produce menus and recipes utilizing the highest quality ingredients within the food and labor budget of the community.
• Understand and maintain monthly and annual budgets for the Food & Beverage department, documenting monthly spend on food, supplies, and Back of the house labor.
• Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products, and cost of goods increases.
• Maintain purchasing standards and ensure approved vendors are always used. Maintain strong and positive relationships with all vendors.
• Accurately report and submit monthly inventory of food & beverage supplies.
• Interview, hire, and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well.
• Manage and supervise all culinary and back of the house staff, including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.
• Work with the Executive Director, Hospitality Manager, and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.
• Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair.
• Ensure dietary needs and restrictions are met.
• Confirm food policies and procedures are being practiced by kitchen staff, including personal hygiene, safe food storage and handling procedures.
• Manage control of food preparation with particular attention to potential overproduction and waste.
• Oversee maintenance and production of accurate daily records.
• Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance.
• In collaboration with the Hospitality Manager, ensure that the front of house and back of the house staff work closely together to deliver a food product that exceeds the residents' and/or guests' expectations.
• In collaboration with the Hospitality Manager, work with BOH & FOH staff to ensure they have a clear understanding of how to provide outstanding customer service.
• Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events.
• In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered.
• Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed.

Qualifications

• Bachelor’s degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years’ work experience as an Executive Chef.
• Minimum of five years’ experience as an Executive Chef within the hospitality industry.
• Current ServSafe Certification.

Benefits

In addition to a rewarding career and competitive salary, Integral offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match, Employee Assistance Program, and accident insurance policies.