Executive Chef

Responsibilities

In the role of Kitchen Manager, you are responsible for the daily meal production, service, culinary staffing, and resident dining satisfaction in the community. You drive a culture of hospitality and work with the kitchen and front of house teams to ensure that residents’ meals are prepared properly, are flavorful, and are served quickly and efficiently. You act as a manager on duty as required.

• Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods.
• Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor.
• Maintain the appropriate inventory of kitchen supplies, chemicals, small wares, and tableware.
• Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.
• Ensure that all food is prepared, stored, and served according to Company standards and legal requirements.
• Meet regularly with residents to confirm that high satisfaction levels are maintained.
• Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service.
• Work with the AGM to ensure that the front-of-house and back-of-house staffs work closely together to deliver a food product that meets the residents’ expectations.
• Work with community leadership (GM and AGM) and front-line staff to maintain department customer satisfaction and department of health survey levels at or above minimum required scores.
• Maintain timely and accurate temperature logs and sanitation documentation as required by government regulations and the Company.
• Ensure that kitchens meet Company Quality Enhancement (QE) standards at all times.
• Maintain employee satisfaction and engagement scores at or above the Company standard.
• Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times.
• Conduct and participate in department meetings, in-services, and pre-meal stand ups.
• Ensure that all culinary staff use and maintain equipment properly to avoid injury, damage, and costly repairs.
• Ensure that all culinary staff are trained on the storage and the safe and proper use of chemicals.
• Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals.
• Work closely with the Community Sales team and community staff to market the community.
• Ensure that the kitchen staff understands Company expectations and first impression requirements.
• Act as a manager on duty as required.
• Able to work in various positions within the Culinary Services department and fill in as needed due to training, PTO coverage, absences, etc.
• May perform other duties as needed and/or assigned.

Qualifications

• High School Diploma or General Education Degree (GED).
• Communicate effectively in English, verbally and in writing, with residents, staff, and vendors.
• Five (5) or more years of culinary experience in the hospitality industry.
• Two (2) or more years of experience in supervising staff and working in a team setting.
• Valid ServSafe Certification or similar food service manager’s permit as required by applicable law and/or Company standards.
• Adherence to Company appearance and dress code policies.
• Strong organization, detail orientation, and time management skills.
• Basic computer skills – Microsoft Word, Outlook, and Excel.