Executive Chef

In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community. You drive a culture of hospitality and ensure that residents’ tastes are indulged and their suggestions implemented. You act as a manager on duty as required.

Responsibilities

Responsible for day-to-day operations and staffing for kitchen and dining venue; Drive a culture of hospitality and ensure residents' tastes are indulged and suggestions implemented; Act as manager on duty as required; Responsible for interviewing, hiring, training, developing, and performance managing assigned staff; Maintain monthly and annual budgets for Culinary Services department; Maintain appropriate inventory of kitchen supplies, small wares, and table ware; Ensure purchasing standards are maintained and appropriate vendors are used; Ensure all food is prepared, stored, and served according to Company standards and legal requirements; Meet regularly with residents and family members to confirm high satisfaction levels; Work with staff to ensure clear understanding of how to provide high levels of customer service; Confirm front of house and back of house staff work closely together to exceed expectations; Work with community leadership to obtain and maintain customer satisfaction and department of health survey levels; Maintain timely and accurate documentation and submission of reports and invoices; Maintain employee satisfaction and engagement scores at or above Company standard; Delegate tasks to maintain cleanliness and quality; Conduct and participate in department meetings, in-services, and pre-meal stand ups; Ensure staff use and maintain equipment properly; Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals; Work closely with Community Sales team to market the community; Ensure kitchen and restaurant staff understand Company expectations and first impression requirements

Requirements

Five (5) or more years Culinary Experience in the hospitality industry; High School Diploma or General Education Degree (GED); Strong organization and time management skills; Able to resolve problems of dissatisfied customers and/or employees; Food handlers permit as required by state law and/or Company standards; Basic Computer skills – Microsoft word, Outlook, and Excel; Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle); Must possess valid driver’s license; Must satisfactorily meet and be in compliance with Company motor vehicle policy standards

Benefits

Competitive Pay; Paid Holidays & PTO; Comprehensive Health Plans; Career Advancement Opportunities; Tuition Reimbursement; Employee Loyalty Rewards Program; Retirement Savings Plan with Employer Match; Rewards & Recognition; Health & Safety