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Executive Chef

2 months ago

Grand Rapids, United States Brio Living Services Full time
Job DescriptionJob Description

Executive Chef

Hours: Salaried/ Exempt | Min. 40 hrs./ week

Location | Department: Cook Valley Estates | Dining Services


Overview:

The Executive Chef plans, organizes, develops and directs the overall culinary management of Dining Services operations and preparation of food, ensuring quality service is provided in a clean, safe, and sanitary manner.

What you’ll do

Leadership:

  • Assist in leading the dining services department and team members.
  • Assist in developing and maintaining dining services policies and procedures.
  • Keep ahead of economic conditions, situations, and trends and communicate recommendations.
  • Conduct staff meetings, create agendas and training material as needed.
  • Manage, create, and implement department systems and processes in collaboration with the Director of Dining Services.
  • Prepare and submit monthly reporting.
  • Maintains active membership in professional associations.
  • Interview, train, schedule, supervise, and provide discipline and timely performance evaluation for team members.
  • Ensure compliance to department budget and inventory management, maintaining updated costs of all menus and make departmental adjustments as necessary.
  • Develops and maintains current job descriptions and job duties for culinary team members, annually or as needed.

Quality:

  • Monitor the daily operations of food preparation, quality, production and presentation.
  • Performs rounds in all dining areas on campus to ensure standards are upheld.
  • Develop, implement and maintain an ongoing quality assurance and cost control programs for the dining department.
  • Ensure excellent customer service and quality of food.
  • Responsible for all department sanitation and food safety standards are upheld.

Operations:

  • Develop, maintain, review, cost and implement all department menus, current and new menus.
  • Perform administrative duties such as communication, completing necessary forms, reports, evaluations, and studies, etc.
  • Work with the community dietitian as necessary and implement recommended menu changes.
  • Prepare daily meals and assist with catering and events.
  • Responsible for purchasing all the department's food.
  • Establish and maintain positive relationships with residents, families, and team members.

What it takes

  • Minimum of five (5) years of progressive culinary experience in a restaurant or long-term care dining services environment in a cook to order setting.
  • Minimum of seven (7) years of supervisory, management and coaching experience leading a culinary staff of 10 or more employees.
  • Minimum of three (3) years of food ordering and inventory management in a restaurant or long-term care dining services setting.
  • Minimum of three (3) years of catering production experience.
  • Certification or Degree in Culinary Arts preferred.
  • ServSafe Certified preferred.
  • Allergen Certified preferred.
  • TAMS Certification preferred.

Why Brio Living Services | Dining Services?

  • Fresh, local, and chef-prepared dining experiences
  • Medical, Dental, & Vision Insurance| Retirement Savings Plan| Wellness Program & Reimbursement
  • Up to 6 weeks of flexible time off
  • Growth Opportunities | Educational Scholarship Program | Tuition Reimbursement

ACCESSIBILITY SUPPORT

Brio Living Services is committed to offering reasonable accommodation to job applicants with disabilities. If you need assistance or an accommodation due to disability, please contact us at loveyourcareer@mybrio.org

BRIO LIVING SERVICES IS AN EQUAL OPPORTUNITY EMPLOYER

Brio Living Services provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, or genetics in accordance with applicable federal, state and local laws.

Req # 8897