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Executive Chef
2 months ago
Sterling Court Assisted Living community is looking for a congenial, professional, hard-working, and reliable individual to fill our available Full Time Executive Chef / Culinary Director Position.
This position comes with numerous growth and leadership opportunities available within our community and parent company. This position will be Monday Through Friday with the expectation of covering or filling in when needed.
Job Summary: Executive Chef/Culinary Director will provide attractive, delicious and well-balanced meals to the residents of the community and coordinate resident activities involving food and dining room activities.
Essential Duties and Responsibilities: The employee must be able to perform the essential job functions with or without reasonable accommodations. Except as specifically noted, the following functions are considered essential to this position:
Direct and coordinate the timely production of meals to ensure highest standard of food quality, temperature, taste, appearance and creative presentation while avoiding food waste; utilize leftovers practically and efficiently.
Monitor and implement special culinary guidelines and/or restrictions for residents of the community when indicated.
Meet with residents to coordinate resident menu requests and improve resident satisfaction; respond promptly to a resident’s need/diet/concern/complaint; meet with resident/family members regarding concerns and/or requests for special catering events. Develop and maintain an open relationship with residents of the community through regular interaction; encourage and invite residents to participate in the dining services resident council meetings.
Assist the Cook(s) in the completion of their job responsibilities as necessary; conduct comprehensive inspections to verify satisfactory completion of work assignments as directed.
Assess learning needs of culinary staff; plan and coordinate professional culinary education and training to meet the needs of the culinary staff for enhanced culinary skills development; train culinary staff in correct use and care of equipment.
Purchase, inventory and supervise storage and security of food items as well as related supplies and equipment; monitor food pricing and determine food costs; recommend changes in food product because of market research; manage alcoholic beverage service for community special events.
Develop, implement and maintain programs/procedures relating to sanitation, food handling, infection control, health and safety to ensure compliance with applicable laws, codes and/or regulations of local, state, licensing and regulatory agencies of the community; establish a regular cleaning schedule for kitchen and culinary equipment; inspect kitchen and equipment for cleanliness and proper operation.
Function as contact person for culinary vendors and ensure services/goods are provided as contracted and quality of products received meet standards.
Maintain records and files on culinary functions, menus, recipes, etc.
Report to Executive Director needed equipment, repairs, etc.; coordinate with ED on marketing events open to the public involving culinary refreshments.
Knowledge of location of community’s Disaster Manual and Safety Data Sheets (SDS) and the reporting system; awareness of general safety, environmental and infection control procedures; familiar with (PPE) Personal Protective Equipment and universal precautions.
Provide orientation, training and direct supervision to Cook(s) and function as mentor to new culinary personnel; scheduling of culinary personnel for adequate coverage, assess workload, assign work responsibilities, review, monitor and complete culinary staff attendance tracking form.
Develop, implement and oversee community’s policies, procedures and operations of the culinary department to ensure quality of services delivered to residents and community as well as cleanliness of the kitchen and storage areas; provide standards for department against which work will be monitored; accountable, dependable and assertive in identifying departmental and staffing needs.
Encourage and provide opportunities for culinary staff to provide input into culinary policies and procedures to ensure quality resident services; meet with staff to determine needs and challenges of job responsibilities.
Provide leadership and encourage a professional, positive attitude among community staff by being a role model in conduct, appearance, communication, mutual respect and ethical behavior and decision making.
Assess problem situations to identify causes, process relevant information, generate possible solutions and make recommendations to resolve problems.
Regular communication with ED; participate in team leadership meetings and give input as to community’s culinary department and potential problems.
Recruit and hire quality culinary personnel to maintain an adequate and stable level of staffing to meet the needs of the community, conduct disciplinary action, performance appraisals and make decisions regarding culinary staff performance, salary adjustments, promotions and terminations. Cross-train staff from other departments to assist in culinary setting when needed.
Participate in the development of an annual budget with ED for the culinary department and monitor expenses to ensure compliance with annual budget.
Able to understand and to follow written and verbal directions. Able to effectively communicate with staff members and residents through verbal and/or written means. Demonstrates ability to prioritize tasks/responsibilities and complete duties/projects within allotted time.
Knowledge of emergency disaster procedures of community. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Working knowledge and ability to comply with community policies and procedures for workplace safety. Sufficient mobility and strength to move freely through the building, to always assure resident safety and to assist, transfer or otherwise move residents of the community out of danger in case of emergency.
Demonstrate respect for co-workers and respond to needs of residents by complying with community policies on attendance, punctuality and dress code. Able to arrive and begin work on time and to report for duty as scheduled on all shifts, including evenings, nights, weekends and holidays. Attend all in-services, safety meetings, staff meetings and/or other meetings as called upon. Able to adjust work schedule according to the resident needs due to calendared events.
Adaptability and flexibility in dealing with challenging or emergency situations, and ability to remain calm when dealing with residents and their family members, with a positive and pleasant manner and kind tone of voice.
Knowledge, Skills and Abilities Required:
Age 21 or older.
Associate degree in culinary arts or equivalent certification.
Proven 2 years’ experience in the operation and management of either institutional or retail food service.
Knowledge and experience in all cuisines including vegetarian, ethnic and special culinary limitations; current culinary market trends in food preparation including new recipes and creative food presentation.
Knowledge of local/federal/state health code regulations, sanitation and safe food handling guidelines and assisted living principles
Knowledge of computer PC operations and software e.g. Microsoft Word, Excel, Outlook, etc.
Maintain current First Aid, CPR and Safe Serve Certification. Ability to read, write, speak and comprehend the English Language. Physical Requirements of the Job: Speaking and hearing required to perform job responsibilities; reading/writing; understand directions and communicate verbally. Specific vision abilities required include color, close and far vision acuity, depth perception and ability to adjust vision focus. Manual dexterity to peel, cut, and prepare variety of foods, keen sense of smell and taste. Employee must have the ability to climb, balance, kneel, crouch, reach, walk, sit, lift, grasp, and perform repetitive motions involving bending, twisting, stooping, pushing, pulling, wrist motions and foot operations. Employee must have the ability to stand for an extended period without significant rest period; possess the strength/stamina to lift more than 50 lbs. with assist.
Working Conditions:
Work is performed in a residential community setting and may involve exposure to unusual elements such as high noise levels, extreme temperatures (e.g. heat from hot ovens, grills, ranges and cold from walk-in coolers and freezers), and smoke; may require attendance at evening and/or weekend events
Exposure to body fluids, infection, odors and behavior of residents that may be aggressive, combative or demanding.
Exposure to chemical and respiratory hazards is possible.
