Executive Chef

Found in: Resume Library US A2 - 1 week ago

Wyckoff New Jersey, United States Christian Health Care Center Full time
JOB SUMMARY:
About Christian Health:
We have had the privilege of caring for those in need for more than a century. Founded on the belief that everyone has the right to exceptional care, today we continue to provide quality care and services for our many residents, patients, and clients. Caring is not simply what we do, it is who we are.

 

Why Join Our Team:
Across our three campuses, ten communities, three service offerings, and hospital, we are ultimately one unified team. Together, we nurture a compassionate, collaborative culture that enables continuous improvement and allows our team members to learn, grow, and shine in their careers. Surround yourself with people who care about making a difference – come join us

 

We have an exciting opportunity for a full-time Executive Chef to join The Vista, an independent adult resort style living community. The Executive Chef, reporting to the Dining Services Director, will lead the culinary services team in the Vista facility to ensure compliance with regulatory standard while working towards improving systems and processes. The Executive Chef will implement and support all food related programs including food production of resident meals and catering functions. Responsibilities include menu development, inventory, ordering-purchasing, food cost controls, training, sanitation and staff management. Demonstrates an understanding of, and embraces, the mission statement of the Christian Health Care Center.

 

Competencies:

Demonstrates knowledge of essentials of food cost control.

Ensures food production meets client and Company's expectations.

Effectively schedules and directs work to assure timely completion of projects and events.

Reviews and approves/denies departmental purchase requests as appropriate.

Works effectively with Human Resources department in the recruitment and selection of departmental personnel.

Provides Vista Executive Director (EVP/COO or EVP/CFO) with regular verbal/written feedback and reports.

Purchases food and food-related items in compliance with Company standards.

Adheres to budgeted staffing levels.

Conducts food production meetings.

Ensures compliance with departmental safety program.

Takes reasonable steps to ensure compliance with applicable federal and state laws, regulations and accrediting bodies related to area of responsibility.

Performs other related duties as deemed necessary and appropriate, as directed.

Maintains all kitchen areas in a safe and sanitary fashion.

Ensures recipe and menu programs are in full compliance.  To the extent feasible, prepares food and baked goods on-site instead of purchasing ready to serve foods. 

Supervises and coordinates all food production and systems.

Understands, reads, and follows recipes.

Maintains high level of morale among employees.

Develops, monitors, reports, and reviews Departmental Performance Improvement indicators in conjunction with PI staff, for appropriateness of study and timely completion.

Demonstrates knowledge of food presentation techniques.

Prepares and administers production worksheets.

Ensures all food production employees are trained and cross-trained.

Reviews employee scheduled and worked hours on a weekly basis, including oversight of usage of benefit time (sick, personal, vacation time).

Ensures food cost meets budget expectations.

Actively serves on various committees as directed, such as, the Resident Council Dining Committee.

Keeps abreast of current federal and state regulations, as well as professional standards, and make recommendations on changes in programming/services and related policies and procedures.

Completes employee performance evaluations on a timely basis.

Assists in preparation for, and participation in various regulatory and accreditation surveys.

Completes Departmental Annual Report on a timely basis.

Develops, implements, reviews, and updates written departmental Policies and Procedure on a timely basis, as necessary.

Ensures incidents, accidents, or unsafe conditions are reported, utilizing Center reporting software as per center policy.

Develops reviews and updates departmental job descriptions on a timely basis.

Ensures completion of new employee job specific orientation.

Consistent presence in the kitchen during meal preparation. 

 

Schedule: 12pm-8pm, Weekend rotation requires working two weekends in a row with one weekend off.

 

Education: Culinary Arts degree required.  Certification in food services sanitation (ServSafe) required. 

 

Christian Health offers a wide variety of benefits to full-time employees that includes Health Insurance, a Dental Program, Paid Vacation and Holidays, 401k, Life Insurance, Tuition Reimbursement, Employee Assistance Program and Direct Deposit.

QUALIFICATIONS/REQUIREMENTS:
Demonstrates compliance with the CH ASPIRE Standards of Performance.

 

Qualifications:

Minimum of five (5) years of progressive culinary/kitchen experience along with (3) years executive level management experience required, preferably in a CCRC facility.

Expert knowledge of food and catering trend with a focus on quality, production, sanitation and food cost controls required.

Certification in food services sanitation (ServSafe) required. 

 

If you are interested in this great opportunity, please apply today on our website listed below.

 

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