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Senior Executive Chef

2 months ago

Denver, Colorado, United States Sunrise Senior Living Full time
Job Title: Senior Float Executive Chef

At Sunrise Senior Living, we are committed to providing quality care and services to our residents. We are seeking a highly skilled and experienced Senior Float Executive Chef to join our team.

Job Summary:

The Senior Float Executive Chef will be responsible for providing exceptional culinary leadership and management of the dining and hospitality operations in our communities. This role will involve food preparation and service, accurate delivery of dietary modifications, procurement, financial and budgetary management, labor management, hiring, supervising and training team members, ensuring proper sanitation and safe food handling, accurate record keeping, inventory and rotation of products, regulatory compliance, and communicating with residents and families to ensure high levels of resident satisfaction.

Responsibilities:
  • Preparation & Food Service:
    • Deliver consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs.
    • Post and display weekly and daily menus in accordance with Sunrise standards.
    • Complete and utilize production sheets to control food quality and portions.
    • Ensure adherence to modified diets, correct portioning of foods, and proper serving methods.
    • Prepare and serve meals on time and at the correct temperatures.
    • Actively train on and participate in front-of-the-house operations to ensure a positive customer experience.
    • Ensure all food in Bistro and/or other common areas is fresh, covered, labeled, and dated (as applicable).
    • Actively support all special events with exceptional emphasis on marketing events.
    • Serve minimum one (1) meal per week in Reminiscence and meet with the Reminiscence Coordinator to review service and preparation needs each day.
  • Resident Focus:
    • Partner with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences, then deliver snacks, beverages, and meals accurately and consistently.
    • Actively participate in monthly Resident Council Meetings and other identified food committee meetings.
    • Visit with residents during meal periods each day for feedback on menu.
    • Ensure coordination of staffing in dining room with ALC before each meal.
  • Supplies Management & Risk Management:
    • Adhere to established product order guide(s) and vendor programs.
    • Ensure compliance with HACCP (Hazard Analysis and Critical Control Points) and local health department regulations.
    • Maintain an adequate inventory of food and supplies including emergency supplies.
    • Partner with leadership team to ensure community is in compliance with OSHA requirements and to promote Risk Management programs and policies.
    • Ensure that procedures and practices are enforced as needed: Personal Protective Equipment (PPE), fire extinguishers, Material Safety Data Sheets (MSDS), Lockout Tagout procedures.
  • Food Safety, Sanitation & Maintenance:
    • Ensure compliance with local health department regulations and Sunrise standards.
    • Practice safe food handling at all times to prevent contamination and/or an outbreak of food borne illness.
    • Maintain a clean, organized, and clutter-free kitchen environment.
    • Complete and maintain accurate food production records including safe cooking and holding temperatures and a record of the menu as served.
    • Complete and maintain accurate sanitation and cleaning records, including refrigeration and freezer logs, cleaning logs, and dining room/bistro opening and closing checklists.
    • Partner with the Maintenance Coordinator for repairs and scheduled maintenance of equipment.
  • Financial Management:
    • Understand and manage the department budget, including food, labor, and other expenses.
    • Keep financial tools up-to-date and ensure budgeted allowances are maintained.
    • Review monthly financial statements and implement plans of action around deficiencies.
    • Process and submit monthly expenses and budget data timely.
    • Coordinate with the community team to achieve maximum staff economies and cross training.
    • Conduct regular inventories as defined by accounting guidelines.
  • Training, Leadership and Team Member Development:
    • Provide overall management of the department, including but not limited to, recruiting, hiring, training, and coaching.
    • Lead and participate in daily and monthly team member meetings and trainings, including orientation, onboarding, continuing education, annual trainings, and inservices.
    • Develop a working knowledge of state regulations and ensure compliance.
    • Complete team member staffing and scheduling according to operational and budgetary guidelines.
    • Conduct a daily review of timekeeping practices and payroll reports to ensure all hours worked are recorded and appropriately paid.
    • Conduct timely performance appraisals with meaningful conversations.
    • Hold team accountable and correct actions when necessary, with proper documentation.
    • Attend regular meetings as required (e.g., Stand Up, Department Head, Interdisciplinary Team, Town Hall, Quality Improvement).
    • Maintain compliance in assigned required training as applicable to this role to ensure that Sunrise standards are met.
    Requirements:
    • Two (2) to three (3) years' experience supervising kitchen, food service and dining room operations in a full-service restaurant.
    • Minimum two (2) to three (3) years volume cooking experience and ability to cook (3) to four (4) days per week and produce food at the volume required.
    • Current ServSafe certification.
    • Proven ability to use appropriate tools such as production sheets, standardized recipes, temperature logs, and sanitation forms.
    • Must possess basic knowledge of nutrition and modified diets.
    • Ability to delegate assignments to the appropriate individuals based on their skills, roles, and interests.
    • Must possess written and verbal skills for effective communication with the ability to facilitate small group presentations.
    • Proven ability to manage food and labor budgets, and achieve established targets.
    • Competent in organizational and time management skills.
    • Demonstrates good judgment, problem solving, and decision-making skills.
    • Proficient in basic computer skills and programs with the ability to learn new applications.
    • Ability to work weekends, evenings, and flexible hours, available for our customers at peak service delivery days and times.