Executive Chef

19 hours ago

Milwaukee, Wisconsin, United States Saint John's On The Lake Full time
Job Title: Executive Chef

At Saint John's On The Lake, we are seeking an experienced and skilled Executive Chef to lead our culinary team. As a key member of our management team, you will be responsible for overseeing the kitchen operation, ensuring a safe and sanitary work environment, and maintaining the highest standards of food quality and presentation.

Key Responsibilities:
  • Oversee the preparation and production of all food, following standardized recipes and portioning standards.
  • Establish and maintain cleaning schedules for equipment, storage, and work areas, ensuring that kitchen staff follows and completes schedules as assigned.
  • Manage inventory of food and non-food supplies, staying within budget guidelines while ensuring necessary products are available when needed.
  • Monitor and manage utilization of leftover food products, staying within guidelines for such products.
  • Assist Food Service staff in reading and interpreting standardized recipes, ensuring consistent product quality, yield, and presentation.
  • Participate in weekly meetings with departmental staff to review menus, production requirements, and resolve concerns.
  • Follow correct food handling procedures, using disposable spoons for food sampling, thawing foods in the refrigerator or sealed under cold water, and storing raw meats below cooked products to avoid cross-contamination.
  • Maintain work areas and food processing equipment in a clean and sanitary manner at all times.
  • Develop strategies for cost containment and waste reduction while enhancing revenue growth.
  • Oversee inventory stock and review orders from various vendors, approving invoices and packing slips for receipt of food and supply deliveries.
  • Attend care neighborhood resident council meetings and develop and lead quality improvement initiatives to a successful conclusion.
Management and Supervision:
  • Manage and supervise all cooking staff, including department orientation and training.
  • Schedule staff according to budgeted hours and department needs.
  • Take corrective action for minor issues and for more serious infractions, instructing an employee to leave the facility pending continued review by the direct Supervisor of the employee.
  • Acknowledge others when work is completed, taking immediate action when unacceptable performance issues arise within the Dining Department.
  • Participate in counseling sessions and practice improvement strategies, such as performance improvement plan writing and follow-up, learning circles, and submitting oral reminders and written warnings to the Director Dining and Hospitality.
  • Conduct daily meetings with production team members.
  • Train kitchen staff in food preparation, operation of equipment, food safety, and sanitation based on company and regulatory standards.
  • Assure that all resident/client rights are maintained at all times, reporting any violations or suspected deviations immediately according to Saint John's policy.
  • Maintain confidentiality of all department and organizational information.
  • Know and follow existing lines of communication and authority.
  • Work tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the organization.
  • Attend in-services, meetings, seminars as required, and change schedule or work overtime to meet the needs of the residents.

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