POSITION SUMMARY

The Executive Chef is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

• 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.
• Assist in planning, preparation, and execution of special events, banquets, and theme meals.
• Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community.

• Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and labor.
• Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases.
• Responsible for ensuring that purchasing standards are maintained and that 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 food and beverage positions.
• Responsibly manage and supervise all culinary and food & beverage staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy.
• Work with the Executive Director and administrative staff 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.
• Ensures any 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.
• Manages 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.
• Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation.
• Work with BOH & FOH staff to ensure that 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.
• Meet regularly with residents and family members to confirm that high satisfaction levels are being met.
• Advise management of any concerns regarding residents.
• Other duties as assigned.

SUPERVISORY RESPONSIBILITIES

Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements and Experience:

• 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.
  

Knowledge, Skills and Abilities:

• Language Ability:
• Mathematical Skills:
• Cognitive Demands:
• Computer Skills:
• Competencies:

• Ability to communicate effectively in writing and verbally speaking the primary language of the residents.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

• Ability to use Microsoft Windows, including Word and Excel. Ability to use email and the Internet.

• Consummate people skills. Exhibits talent at interacting effectively with all types of people.
• Proficient organizational skills and ability to meet deadlines.
• Expert problem-solver.
• Must have the ability to work in a fast-paced environment.
• Can define own role, take on responsibilities, and manage priorities with minimal guidance.

• Supports organization's goals and values. Balances team and individual responsibilities.