Executive Chef

4 weeks ago


Springfield, Illinois, United States Christian Horizons Full time

About the Role:

We are seeking an experienced and skilled Culinary Director to oversee kitchen operations, create innovative menus, and prepare food for residents in a timely manner. As a key member of our team, you will be responsible for ensuring the highest quality of food service while maintaining a safe and efficient kitchen environment.

Key Responsibilities:

  • Oversee the operation of the kitchen, ensuring food is prepared safely, efficiently, and according to specification or request.
  • Prepare and inspect trays for attractiveness and palatability, temperature of foods, and adherence to individual diet requirements.
  • Ensure kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
  • Create and modify the menu based on food trends, food costs, resident requests, and seasonal availability.
  • Oversee stocking and ordering of ingredients, ensuring necessary ingredients are available and fresh while minimizing spoilage and waste.
  • Ensure that deliveries/supplies are properly checked in, stocked/rotated and maintained in the dietary department in accordance with established policies and procedures.
  • Assume responsibility for purchasing within stabled department budgets.
  • Ensure that all areas, equipment, tools, supplies, etc. are cleaned, sanitized and properly stored before leaving such areas on breaks and at the end of the workday.
  • Maintain and inspect kitchen equipment and utensils, recommending repairs or replacements as needed.
  • Follow established policies and procedures for use of personal protective equipment.
  • Collaborate with staff on taking on additional duties such as cleaning, serving, and stocking when/if department is short-staffed, or the community is particularly busy.

Requirements:

  • High school graduate or equivalent
  • Culinary Degree or two (2) years food production in lieu of degree
  • Graduate of a state-approved course in food service handling
  • One (1) year management experience in a lead position in hospitality management

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