Executive Chef: Givens Estates

4 hours ago


Asheville, North Carolina, United States Givens Communities Full time
Executive Chef Opportunity at Givens Communities

We are seeking a highly skilled and experienced Executive Chef to join our team at Givens Communities. As a key member of our culinary team, you will be responsible for overseeing and directing all activities for our production kitchen and Market + Craft operations.

Key Responsibilities:

  • Oversee and direct Market+Craft and the production kitchen operations
  • Inventory control of all products for Market+Craft and the production kitchen
  • Recruit, interview, and hire team members to achieve goals and objectives within approved budgeted guidelines
  • Train, supervise, and evaluate all appropriate team members, and as necessary, recommend disciplinary action concerning performance, uniform, personal hygiene, and adherence to all applicable policies and procedures
  • Monitor and control team member scheduling and develop the work plan to meet budget guidelines
  • Plan menus, develop recipes, and direct production schedule and quantities
  • Create a safe work environment by ensuring department sanitation and food safety requirements are followed according to Health Department and all other legal regulations and maintain a Health Department Grade 97% or higher
  • Ensure safe operation of all kitchen equipment through training and monitoring
  • Works cooperatively and actively with the maintenance department to ensure high standards of maintenance of food service areas
  • Inspects foods and meats in storage, checks equipment often to assure safety and sanitation standards
  • Fully supports assisted living dining operations to ensure high-quality products and service is being delivered to residents
  • Assists in the planning and execution of catering events
  • Assists in the control of alcohol inventory for Market+Craft and the production kitchen operations
  • Manage technology within the Market+Craft and the production kitchen operations
  • Gather and respond to resident and team member feedback

Requirements:

  • High School Diploma or GED equivalent required; higher education degree from an American Culinary Federation certified curriculum program preferred
  • Certified Executive Sous Chef (CEC) or Certified Master Chef (CMC) preferred but not required
  • Minimum 35 years progressive experience in hospitality, multi-unit, medium volume foodservice operations
  • Knowledge of healthy trends in foods and diets and familiarity of dietary requirements and restrictions for older adults
  • Creativity and innovation in menu planning
  • Knowledge of budget management, purchasing, and payroll control
  • Certified in ServSafe & Sanitation desired
  • Passion for team member empowerment and positive engagement skills
  • Be a change agent and comfortable with visionary change management
  • Attention to detail with an emphasis on accuracy
  • Superior communication (both oral and written)
  • Excellent planning and organizational skills
  • Ability to multi-task, prioritize, and adapt with minimal supervision
  • Proficient knowledge and experience using Microsoft Office Suite

Compensation is competitive and based on your experience and skillset and includes our comprehensive benefits package.



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