Executive Chef

2 weeks ago

Springfield, Illinois, United States Retirement Unlimited Full time
Job Summary:

As the Executive Chef at Retirement Unlimited, you will be responsible for leading the culinary team in providing exceptional dining experiences for our residents. You will develop and implement menus, manage food production, and supervise staff to ensure high-quality food and exceptional customer service.

Key Responsibilities:

  • Plan and implement daily menus for our community and special events.
  • Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure efficient food preparation and labor cost goals.
  • Follow all policies and procedures for ordering products and food supplies.
  • Maintain high standards of sanitation, cleanliness, and safety throughout all kitchen areas.
  • Establish controls to minimize food and supply waste and theft.
  • Develop and implement training programs to increase staff knowledge on safety, sanitation, and accident prevention principles.
  • Develop standard recipes and techniques for food preparation and presentation to ensure consistently high quality and minimize food costs.
  • Prepare financial data for budget planning and monitor actual financial results to ensure financial goals are met.
  • Consult with the Community Administrator on food production aspects of special events.
  • Cook or supervise the cooking of items that require skillful preparation.
  • Ensure proper staffing for maximum productivity and high standards of quality, and control food and payroll costs to achieve maximum profitability.
  • Evaluate food products to ensure quality standards are consistently met.
  • Interact with residents and staff to ensure food production consistently exceeds expectations.
  • Assist in maintaining high levels of service principles in accordance with established standards.
  • Evaluate products to ensure quality, price, and related goods are consistently met.
  • Develop and maintain policies and procedures to enhance and measure quality, and update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provide training and professional development opportunities for all kitchen staff.
  • Ensure kitchen staff attend service meetings.
  • Periodically visit the dining area when it is open to welcome members.
  • Support safe work habits and a safe working environment at all times.
  • Perform other duties as directed.

Supervisory Responsibilities:

  • Interview, select, train, supervise, counsel, and discipline all employees in the department.
  • Provide, develop, train, and maintain a professional workforce.
  • Ensure all services to members are conducted in a highly professional and efficient manner.
  • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

Requirements:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Bachelor's degree (B.A.) from a four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.
  • Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
  • Ability to write reports, business correspondence, and procedure manuals.
  • Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, residents, and employees.
  • Working knowledge of various computer software programs.
  • Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume.
  • Ability to apply concepts of basic algebra.
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
  • Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
  • Certificate of completion from trade school.
  • Must possess the ability to communicate effectively and supervise others.
  • Must be willing and able to work a flexible schedule including weekends and holidays.
  • Must be able to lift, bend, reach, and pull.
  • Must be able to exert up to 50 lbs. of force occasionally and exert up to 25 lbs. of force frequently to lift, carry, push, pull, or otherwise move objects.
  • Must be in designated uniform during working hours.
  • Must have strong customer service skills and be able to teach customer service skills to staff.

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