Executive Chef

Job Details Location: Endwell, NY Schedule: Full time Salary: $80,000-$90,000/yr Pay Frequency: Weekly - Direct Deposit Benefits Relocation Assistance Provided Bonus Eligibility Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Employee Perks and Rewards Job Summary The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff. Key Responsibilities Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures. Ensure the quality of all food products and meet standards. Oversee all aspects of food production, execution, and presentation. Oversee all aspects of catering operations. Maintain vendor partner relationships. Purchase all food and supplies needed, ensuring quality control practices for receiving products. Receive food and supplies, lifting items up to 40 pounds. Determine production schedules and staff requirements to ensure timely delivery of services, including payroll processing. Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity. Manage client relationships to maintain customer satisfaction and account retention. Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms, and equipment, within budgetary guidelines. Analyze recipes to assign prices to menu items based on food, labor, and overhead costs. Maintain inventory management. Submit financial reporting to the corporate office. Recruit, hire, terminate, and review unit staff. Instruct, train, and supervise cooks or other workers in food preparation, cooking, garnishing, or presentation. Provide excellent customer service, being attentive, approachable, greeting, and thanking customers. Key Requirements High School diploma or equivalent. 3-5 years of experience in food service management, specifically corporate dining. ServSafe Certification. Allergen Awareness Certification. Preferred Qualifications Culinary School degree or certificate. Proficiency in Microsoft Office Suite. Past experience within Senior Living. #J-18808-Ljbffr NEXDINE, LLC