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Executive Chef

2 months ago

Idaho Falls, Idaho, United States Lincoln Court Retirement Community Full time
Executive Chef Opportunity at Lincoln Court Retirement Community

We are seeking a highly skilled and experienced Executive Chef to lead our culinary team at Lincoln Court Retirement Community in Idaho Falls. As the Executive Chef, you will be responsible for providing a fine dining experience to our residents, managing the entire food service operation, and supervising a team of chefs and kitchen staff.

Key Responsibilities:
  • Plan, test, and assess the cost of new menus and menu items.
  • Clean and supervise the cleaning of the overall work area, equipment, and utensils, and maintain sanitation standards in accordance with the Department of Health.
  • Function as the lead worker over cooks and other food service personnel engaged in the preparation, cooking, and serving of food items.
  • Participate in interviewing and selecting food service personnel, responsible for personnel actions including hiring, termination, promotion, discipline/corrective action, as well as layoff and recall.
  • Schedule and reschedule staff using independent judgment and exercising discretion when creating the schedule and in making determinations regarding granting employee requests for time off or other modifications in work schedules.
  • Read and understand financial performance and results and adjust activities accordingly.
  • Responsible for purchasing and maintaining inventory of food products and kitchen supplies, takes month-end inventory and extends totals accurately, inspects the quality and quantity of these items when delivered.
Requirements:
  • Experience and/or knowledge of special diets and meal preparation for large groups.
  • Culinary Arts degree from a recognized school, as well as two (2) years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation.
  • Five (5) years experience in kitchen work in medium to large organizations.
  • 2+ years experience in hiring, training, and managing food service personnel.
  • Experience executing culinary techniques including menu design, food preparation, and artistic food design, knowledge of culinary terminology.
  • Ability to operate computer equipment for data entry and retrieval.
  • Must have ServSafe certificate (current).