Executive Chef

Job Summary

Oversees daily operations of the kitchen and ensures the highest quality food products. Directly supervises and trains kitchen personnel on all related culinary activities.

Essential Functions

1. Oversees breakfast, lunch and dinner for quality assurance of meal presentation and portion control.
2. Selects recipes, prepares and coordinates all meals. Coordinates prep for the following day's menu.
3. Creates new dishes and develops recipes, standardizing recipes to ensure consistent quality. Establishes presentation technique and quality standards. Plans, modifies and develops menus.
4. Performs a pre-meal meeting with food servers to review detail of daily menu.
5. Ensures an adequate number of culinary associates each shift and ensures absences are covered.
6. Estimates food consumption and requisitions food purchases. Monitors and maintains inventory.
7. Assists in the adherence to maintaining budget compliance for daily food costs.
8. Assists in applying appropriate loss prevention procedures.
9. Assists in hiring, training, scheduling, disciplining and terminating associates. Provides training for all kitchen staff.
10. Assists in the coordination and execution of special events.
11. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage and use of cleaning chemicals. Keeps waste to a minimum by utilizing food storage and food recycling techniques.

This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Education and Experience

Associate's degree (A.A) or equivalent from two year college or technical school. Two to four years related experience and/or training; or equivalent combination of education and experience.

Certifications, Licenses, and Other Special Requirements

ServSafe Certified. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates.

Management and Decision Making

Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these.

Knowledge and Skills

Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Effective customer service skills and the ability to lead and supervise a diverse group of people. Ability to coordinate the daily production of menus, recipes and food preparation. Capable of managing multiple job tasks including the preparation of several foods at the same time. Excellent cooking skills and an understanding of food preparation principles, ingredients and culinary terminology. Ability to modify and develop creative recipes and menus that are healthy and satisfying to the residents. Ability to understand and apply sanitation principles.

Physical Demands and Working Conditions

• Standing
• Requires interaction with co-workers, residents or vendors
• Walking
• Sitting
• Occasional weekend, evening or night work if needed to ensure shift coverage.
• Use hands and fingers to handle or feel
• Reach with hands and arms
• Possible exposure to communicable diseases and infections
• Climb or balance
• Stoop, kneel, crouch, or crawl
• Talk or hear
• Taste or smell
• Exposure to latex
• Ability to lift: Up to 50 pounds
• Possible exposure to blood-borne pathogens
• Possible exposure to various drugs, chemical, infectious, or biological hazards
• Subject to injury from falls, burns, odors, or cuts from equipment
• Vision

Brookdale is an equal opportunity employer and a drug-free workplace.