Executive Chef

4 weeks ago

Lexington, Kentucky, United States Sayre Christian Village Full time
About the Role

We are seeking an experienced and creative Executive Chef to oversee campus-wide culinary operations at Sayre Christian Village. The ideal candidate will be responsible for planning, preparing, and serving nutritious meals that meet the dietary needs and preferences of residents, as well as ensuring a high level of food quality and presentation.

The Executive Chef will collaborate with team members at all levels and disciplines in the organization in all aspects of the kitchen, including menu planning, inventory management, kitchen staffing, and budgeting.

Key Responsibilities
  • Develop and execute menus for the dining room, Bistro/Café, and special events.
  • Ensure compliance with local and state health department regulations.
  • Plan, prepare, and cook a variety of dishes, including entrees, soups, salads, and desserts, ensuring high-quality taste and presentation.
  • Manage inventory to ensure that all necessary supplies are available and within budget.
  • Maintain a clean, organized, and well-stocked kitchen.
  • Provide guidance and mentorship to foster professional growth and development of the culinary team.
  • Work with the dining services team on the hiring, training, and development of staff.
  • Maintain a positive and professional relationship with residents and their families, while addressing resident concerns or feedback promptly and courteously, striving to exceed their expectations.
  • Monitor and control food costs, portion sizes, and waste, while maintaining high standards of quality.
  • Collaborate with the dining services team to organize and execute special events, themed meals, and culinary demonstrations.
  • Adhere to all nutrition, food safety, and sanitation regulations, and maintain accurate records.
  • Participate in company-sponsored training and development programs both online and in-person.
Requirements
  • Certificate or Associates/Bachelor's degree in culinary arts or related field preferred.
  • Minimum of 3 years of experience as a Head/Executive Chef, preferably in a restaurant, events/catering business, or health care setting.
  • Ability to plan and execute seasonal and special event menus incorporating a variety of cuisines.
  • Strong leadership, communication, and interpersonal skills.
  • Excellent problem-solving, decision-making, and organizational abilities.
  • Ability to work in a fast-paced, dynamic environment and manage multiple priorities simultaneously.
Physical Requirements
  • Standing for long periods: The Chef may be required to stand for long periods while preparing and cooking food.
  • Lifting heavy objects: The Assisted Living Chef may need to lift heavy objects, up to 50 pounds, such as bags of ingredients or kitchen equipment.
  • Good hand-eye coordination: Cooking requires good hand-eye coordination, as the Chef may need to chop ingredients quickly and precisely.
  • Tolerance to heat: The Chef may be exposed to high temperatures from ovens, stovetops, and other kitchen equipment.
  • Mobility and flexibility: The Chef may need to move around the kitchen quickly and be able to reach items on high shelves, kneel or bend in low cabinets.
  • Good vision and hearing: The Chef needs to be able to see and hear well to ensure that food is prepared properly and to monitor the kitchen environment for safety.

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