Executive Chef

POSITION Executive Chef REPORTS TO: Food & Beverage Director FLSA: Nonexempt OUR MISSION We are united in our mission to offer seniors an elevated way of life, where comfort, connection, and joy thrive. POSITION SUMMARY We are seeking a dedicated and experienced Executive Chef who will be responsible for overseeing all culinary operations, ensuring high-quality dining experiences for residents and team members. This role involves managing food production, inventory, sanitation, and team leadership for the community and special events. The Executive Chef works closely with the Food & Beverage Director to enhance resident satisfaction and support the overall well‑being of the community. Requirements ESSENTIAL JOB FUNCTIONS Conduct line checks prior to meal service to ensure taste, presentation, par, and temperatures meet standards. Review, Confirm and Print Compass production sheets and recipes that accurately match the menu cycle for the week with precise scaling of recipes. Conduct open and closing checklists to ensure shift readiness. Hold daily line-ups prior to meal service, ensuring all dining team members are present, using Compass agendas and providing additional information and direction as needed. Receive food orders, check in and rotate stock, and complete inventory no later than Friday each week. Ensure community‑specific menus are in use with OSG (Oh So Good) items included, making adjustments as needed. Place food and supply orders based on menu and community needs. Provide dining operations support as needed. Conduct monthly sanitation audits and develop plans to correct non‑compliant items. Fully implement and sustain the Team Member meal program, ensuring food quality is equal to what residents are provided. Participate in daily stand‑ups and monthly team member meetings and in‑service training sessions. Attend monthly dining meetings with residents, following up on resident requests within 30 days. Participate in business transformation and annual processes/activities to support community goals. Enter team member schedules into OnShift. Ensure effective and efficient onboarding and orientation of new team members according to FVE expectations. Provide good 1:1 meetings with team members and review action plans based on comment cards bi‑weekly with the Executive Director. Deliver timely performance reviews and merit adjustments. Participate in and provide recommendations for the hiring and potential disciplinary actions for culinary team members. Walk the dining rooms during meal times to ensure resident satisfaction, immediately addressing any issues. Walk Bistro/Lounge spaces to verify production and presentation of the space. Ensure signature items for sales are prepared and packaged to standard, utilizing resident favorite menu items as giveaways. Work with the Food & Beverage Director to create and execute monthly "pop‑up" events to enhance resident engagement and satisfaction. Regularly check the Workday inbox to stay current with and complete administrative tasks and communications. Promotes and protects residents’ rights, treats residents with dignity and respect. Ensure the confidentiality of all residents is respected at all times (i.e., when answering telephone and/or speaking to co‑workers). Approach all residents in a kind, gentle and friendly manner. Respect for the resident’s dignity and privacy is consistently provided. Maintain the confidentiality of all resident information. Demonstrate a courteous, polite, and friendly attitude with residents, families, and visitors. Demonstrates active listening techniques, gains support through effective relationships, treats others with dignity and respect and seeks feedback. Attends in‑services and educational programs and attends continuing education as required. Respond to the needs of residents, families and visitors by providing immediate assistance. Function as a member of the team, assisting and supporting co‑workers as needed. Use personal protective equipment when at risk of exposure to blood or other potentially hazardous body fluids and all other times indicated by facility policies and procedures. Reports any signs of rodent or pest infestation to the supervisor immediately. Familiarize self with Material Safety Data Sheets (MSDS) and Universal Worker Precautions for all housekeeping chemicals and cleaning supplies. Reports injury to self and others to supervisor immediately. Participants in the facility’s Quality Improvement program, as directed. Comply with all documentation policies/procedures. Use proper body mechanics when bending or lifting. Maintain knowledge of and comply with the community’s Infection Prevention policies and procedures. Know the community’s disaster and fire safety policies and procedures, including the location and correct use of the fire alarm system. Perform all duties according to policy in a professional manner. Comply with community attendance policies. Comply with community dress code policies. Attend scheduled staff meetings and/or in‑service programs. 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. EXPERIENCE, QUALIFICATIONS & SKILLS Must pass State and Company criminal background/drug screens. Culinary degree or equivalent experience in culinary management. Minimum of 5 years of experience in a culinary leadership role, preferably in a senior living or hospitality environment. Knowledge of state and federal regulations governing food service operations. Proven experience in culinary management, preferably in a senior living or hospitality environment. Strong leadership skills with the ability to manage, coach, and develop a diverse team. Proficiency in using culinary software systems, such as Compass and OnShift preferred. Basic typing skills along with a working knowledge of personal computing and word processing software are required, preferably in a Microsoft Windows environment. Read, write, speak and understand the English language. Make independent decisions when circumstances warrant such action. Interpret and implement written or oral policies, procedures, and instructions. Excellent organizational and time management skills, with the ability to handle multiple tasks and priorities. Exceptional communication skills, both written and verbal. Ability to make independent decisions and solve problems effectively. Commitment to providing high-quality dining experiences and enhancing resident satisfaction. #J-18808-Ljbffr