Executive Chef

1 week ago

Santa Clara, California, United States CA - Santa Clara Full time
Job Description

Overview

Coterie, a collaboration between Atria Senior Living and Related Companies, represents a pioneering luxury brand that transforms the concept of senior living.

With exceptional architecture, innovative design, cutting-edge fitness amenities, and curated dining experiences, every element of life at Coterie is crafted to empower individuals and foster community engagement. Our mission is to enhance wellness and proactively address every need, enabling a more inspired lifestyle.

Coterie is an equal opportunity employer dedicated to ensuring equal employment opportunities regardless of race, color, religion, sex (including pregnancy), sexual orientation, age, national origin, disability, genetic information, veteran status, or any other classification protected by applicable law. Atria maintains a zero-tolerance policy for harassment or discrimination based on any of these protected classifications.


Responsibilities

The Executive Chef oversees the daily operations and staffing of the kitchen and dining areas within the community.

  • Conduct interviews, hire, train, develop, and assess the performance of kitchen staff.
  • Manage monthly and annual budgets for the Food & Beverage Service department, including detailed documentation of monthly expenditures on food, supplies, and labor.
  • Ensure proper inventory levels of kitchen supplies, small wares, and tableware.
  • Maintain purchasing standards and ensure the use of approved vendors, fostering strong relationships with all suppliers.
  • Guarantee that all food is prepared, stored, and served in compliance with Company standards and legal regulations.
  • Engage regularly with residents and their families to ensure high satisfaction levels are consistently met.
  • Collaborate with staff to ensure a clear understanding of delivering exceptional customer service at all times.
  • Facilitate cooperation between front-of-house and back-of-house staff to deliver a culinary experience that surpasses residents' and guests' expectations.
  • Work alongside the Food and Beverage Director and front-line staff to achieve and maintain high customer satisfaction and health department survey scores.
  • Ensure employee satisfaction scores meet or exceed designated benchmarks.
  • Delegate tasks to all staff to maintain the highest standards of cleanliness and quality in kitchen and dining areas.
  • Adhere to Quality Enhancement standards and established food safety practices.
  • Participate in and lead monthly department meetings and training sessions.
  • Collaborate with staff and residents in the creation and development of recipes and menus, considering resident preferences and budget constraints.
  • Ensure proper use and maintenance of kitchen equipment to prevent damage and costly repairs.
  • Assist in the planning, preparation, and execution of community events, special occasions, banquets, and themed meals.
  • Work closely with the Community Sales Director and community staff to promote the community.
  • Ensure that kitchen and restaurant staff are aware of Company expectations and first impression standards.
  • Perform additional duties as required or assigned.

Qualifications

  • High School Diploma or General Education Degree (GED).
  • Graduation from an Accredited Culinary School.
  • Effective communication skills in English, both verbal and written, with residents, staff, and vendors.
  • A minimum of five (5) years of culinary experience in assisted living, hospitality, or a related field.
  • Proven experience in supervising staff and collaborating in a team environment.
  • Food handler's permit as mandated by applicable law and/or Company standards.
  • Basic computer proficiency – Microsoft Word, Outlook, and Excel.

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