Description
SUMMARY
The Executive Chef is responsible for being on site to plan, organize, develop, and direct the overall operations of the kitchen, meets, or exceeds all standards for quality and productivity in the culinary department regarding the kitchen. Ensures palatable nutritional meals are provided and that the department is maintained in a clean, efficient, safe, and sanitary manner. Assist in the recruitment, hiring, training, motivation, and performance management of the department staff in accordance with the company policy and at the direction of the Food & Beverage Director. Make recommendations to the Food & Beverage Director with respect to staff evaluations, merit pay increases, reprimands, disciplinary actions, and terminations. Reports to: Food & Beverage Director
ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES
1. Oversee all aspects of the associate training and performance from hire through corrective action and performance evaluation in accordance with company and human resource policies and procedures.
2. Conducts prepared in-service classes for all kitchen staff according to a posted schedule.
3. Coordinates the planning, preparing, presenting and delivery of all meals served within the community.
4. Assists with recipe development/creating new dishes to meet resident needs and desires.
5. Train staff on proper technique and quality standards to ensure consistency in preparation, presentation, and taste of food items.
6. Evaluate resident interest and satisfaction modifying menus to meet medical and personal preferences.
7. Manage department budget through constant supervision and evaluation of the food inventory, kitchen equipment, process efficiency, associate performance, portion control, vendor quotes, and service, while working within the company guidelines.
8. Assists in menu development, training staff on proper preparation and delivery of food.
9. Maintains a sanitary work environment at all times and conforms to all state and local codes and policies regarding proper storage, handling, preparing, and serving of food.
10. Personally inspect food storage rooms, utility/janitorial closets, etc., for upkeep, organization, and supply control.
11. Oversees the proper inventory, storage, and use of all food items, equipment, and cleaning products and organization of items.
12. Perform duties as needed such as completing necessary forms, reports, evaluations, studies, etc., to assure control of kitchen food, supplies, and equipment.
13. Organize and maintain a system for all required documentation, including staff scheduling, training, menus, policies and procedures, job descriptions. etc.
14. Maintain a clean and orderly kitchen at all times.
15. Implement culinary policy as set forth by the Food & Beverage Director, any governing bodies and all required Federal, Stat, and City/County regulations.
16. Understand and ensure compliance with all Federal (Title 22) and state regulations concerning the department.
17. Obtain and maintain any required licenses, certification, Food Handler's Permit, etc.
18. Implement diet changes and new diet orders received from Food & Beverage Care Staff Director and Care Service Director cooperate in the therapeutic and regular diet plans and menus for residents to assure they are in the therapeutic and regular diet plans and menus for residents to assure they are in compliance with physician's orders.
19. Assist in developing methods for determining quality and quantity of food served.
20. Order all food within budget guidelines and maintain accurate inventories for food on hand. Train other culinary personnel to only receive food orders that are correct in quality, quantity, and price.
21. Implement culinary procedures that ensure that food is ready on time and at proper temperature levels.
22. Assist the Food & Beverage Director to ensure that a resident's culinary needs are fulfilled.
23. Talk with residents regularly to determine satisfaction levels, special likes and dislikes and tailor the food service program to meet needs as requests.
24. Arrange for coverage of all required job duties within the kitchen department during associate absences either through delegation or personal completion of duties.
25. Assist with the annual budget planning and ensure monthly purchases and staffing patterns are in accordance with the approved budget.
26. Communicates kindly and professionally with direct reports daily ensuring they are properly trained, have the tools/supplies that they need to complete their assigned job duties and understand the expectations and needs of the department.
27. Aid the community marketing effort through demonstrated proficiency and willingness to assist in community marketing efforts through positive/ friendly interaction with everyone associated with the community including but not limited to potential residents, family members and the referral sources.
28. Plan and prepare food items for activities, marketing, and special events, as requested.
29. Display tact and friendliness in dealing with associates, residents, families, and visitors.
30. Communicate any observed or suspected resident change of condition to a supervisor immediately.
31. Maintain a safe and secure environment for all staff, residents, and guests, following established safety standards.
32. Encourage teamwork through cooperative interactions with co-workers and other departments.
33. Support a positive and professional image through action and dress.
34. Performs other duties consistent with the position as assigned by the Food & Beverage Director.
35. Participate in daily “Premeal” meetings to communicate key issues and complete TELS daily training with department.
36. Assist in the preparation of meals.
37. Coordinates with Dining Supervisor to ensure Front of the house staff meets and exceeds all standards for quality and productivity in the culinary department.
JOB RELATIONSHIPS
Supervises: Kitchen Staff
Supervised by: Food & Beverage Director
JOB CODE: 1000710Apply on company website
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