General Responsibilities

The Executive Chef will assist with planning, preparing, and executing all dining menus. Support the menu design, innovation and dining signature program development to ensure top quality restaurant style meal preparation, presentation and dining experience. Coordinate and direct all food preparation and delivery and support and manage the Sous-Chefs.

Essential Duties

• Monitor the quality of all food, plate presentation with garnish and beverage that leave the kitchen
• Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies
• Delegate daily tasks to sous chef and other kitchen team members; manage their progress throughout the day
• Direct plating/presentation techniques for all dishes
• Assists in the creation, recipe and plate presentation for daily specials
• Work efficiently to resolve any problems that arise in the kitchen
• Research and implement new culinary trends
• Comply with all federal and state regulations pertaining to food handling/production
• Maintain proper procedures to maintain kitchen/equipment sanitation
• Ensure menus are maintained and filed in accordance with established policies and procedures
• In the absence of the Director, the Assistant Manager - Executive Chef assumes the responsibility of and manages and supervises the dining services staff
• Maintain reference library of written material, laws, and diet manuals as necessary for complying with current standards and regulations that provide assistance in maintaining quality food service
• Meet regularly with residents and family members to confirm that high satisfaction levels are maintained including resident and food council
• Confirm that the front of house and chefs work closely together to deliver a food product that exceeds the residents and/or guests expectations
• Delegate tasks to all team members so that the kitchen areas are maintained at the highest levels of cleanliness and quality at all times
• Plan, prepare and execute Escapades.. for Life!, Connections, signature dining events, special events, banquets, and themed meals
• Work closely with the Director of Community Relations and community team members to market the community via Captain's Table, Epicurean Adventures, etc. This may require off site events as well
• Support the Director of Dining Services to ensure that the kitchen and dining team members understand company expectations and first impression requirements
• Assure compliance with county, state and federal regulations affecting department
• Process diet changes and new diets as received from wellness department In the absence of DDS/ADDS

Education/Training:

• 2-year Culinary Arts degree and/or other culinary certification required

• ServSafe Manager Certification required

Experience:

• 2-year Culinary Arts degree and/or other culinary certification required

Physical and Sensory Requirements:

Proficient reading, writing, grammar, and mathematics skills; proficient interpersonal relations and communicative skills; auditory and visual skills; ability to sit, stand, lift, bend, reach, push and pull a minimum of 50 pounds.