Executive Chef

This position is primarily responsible for directing, executing, and supervising all kitchen operations. Additional duties include planning and creating menus with standardized recipes, inventory programs, food procurement, sanitation/food safety and departmental budget compliance. Also responsible for kitchen operations at The Carolina Inn.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Creates weekly menus, standardized recipes and production sheets
2. Oversees and executes production of food for residents, staff and visitors for each meal period throughout the day, ensuring all food is in compliance with standardized recipes, modified diets, anticipated production volume, and state & federal health regulations.
3. Supervises cleaning and sanitizing of all food preparation and production areas maintaining compliance with state and federal health regulations.
4. Creates weekly inventory list and orders supplies as appropriate.
5. Establish buying influences, budgets and purchasing criteria for assigned accounts.
6. Directs and manages assigned positions; ensuring productivity, efficiency and accuracy in work performed.
7. Responsible for event menus, executing/supervising holiday and special event meals.

Competencies

1. Business Acumen.
2. Communication Proficiency.
3. Customer/Client Focus.
4. Results Driven.

Supervisory Responsibility

1. Maintains payroll and timesheets for all assigned staff, forwards to Human Resources at end of each payroll period.
2. Creates weekly schedule of all staff. Posts employee schedule. Makes any adjustments to the employee schedule as appropriate and posts new schedule within the same day.
3. Ensures initial and on-going training is provided to employees as needed; ensures cross training is completed as appropriate.
4. Identifies unacceptable performance and behavior exhibited by employees and takes appropriate action; utilizes progressive discipline policy when appropriate and maintains documentation as required.
5. Conducts annual performance evaluations of all staff; sends copy of evaluation to Human Resources.
6. Sets the right example and assures that all staff follow established policies and procedures at all times.
7. Screens, interviews and hires new staff on an as needed basis.
8. Updates job descriptions and procedures on an as needed basis.
9. Responsible for culinary and utility staff training.
10. Acts as the weekend/holiday Manager on Duty for all kitchens as scheduled.

Work Environment

This job operates in a professional kitchen environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms.

Required Education and Experience

1. High School Degree.
2. At least 1-2 years experience in assisted living or prior experience as an executive chef is required

Preferred Education and Experience

1. Some retirement community experience.
2. Serv Safe Certified

Additional Eligibility Qualifications

None required for this position.

Compensation will be determined based off of the employee's combination of education and experience.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.