INDEPENDENT LIVING CHEF MANAGER - WELLINGTON BAY

LIBERTY SENIOR LIVING is currently seeking an experienced Independent Living Chef Manager. Job Summary Responsible for creating high-quality meals and dining experiences for customers by producing flavorful, attractive, and nutritious food. Meets or exceeds compliance with established policies, procedures, and regulations. Manages the day‑to‑day culinary operations within the community. Responsible for efficient, accurate, and consistent meal production. Actively provides supervision, assessment, and training for the kitchen team. Accountable for assessing and documenting the performance of the culinary team by employing approved metrics for hiring, termination, coaching, counseling, recognition, and performance reviews. Holds pre‑meal meetings ensuring each team member is informed, prepared, and motivated to execute a successful meal service. Remains proficient in the hospitality industry’s best practices, policies, and regulations. Supports the “Liberty Cares” mission by modeling professionalism in all interactions. Promotes teamwork between interdepartmental teams, vendors, guests, and contractors. Provides opportunities for food safety, culinary, hospitality, and/or leadership training working alongside team members, instructing, coaching, explaining, and mentoring for enhanced outcomes. Attends in‑service training and other work‑related meetings as required or approved. Works alongside team members during peak times of operations and/or during employee shortages. Develops consistently effective recipes that improve quality while lowering cost. Ensures recipe cost and sale price meet budgeted percentage. Inspects quality of ingredients ensuring wholesomeness. Trains and ensures adherence to recipes’ critical control points. Creates food production schedules using forecasts and tallies from point‑of‑sale product mix reports. Records corrections, and reports under‑ and over‑production. Maintains a clean and sanitary kitchen at all times. Utilizes safe food preparation methods throughout the flow of food from receiving to serving, including storing, preparation, holding, transporting, and serving. Monitors temperature records for refrigeration and freezers ensuring safe food holding temperatures. Supervises and assists with the cleaning and sanitizing of equipment and work areas according to the established schedule. Employs hazard analysis critical control point (HACCP) standards. Takes immediate corrective action, documents, and reports if standards are not met. Solicits feedback by regularly interacting with customers in the dining venues. Creates a positive dining experience by encouraging customers to participate in the dining program through cooking classes, wine dinners, special events, and catering. Conveys feedback and makes recommendations regarding food quality and customer satisfaction to the Executive Chef. Enhances customer satisfaction by providing exceptional hospitality. Places accurate timely orders ensuring selection of group purchasing contracted pricing. Performs or delegates the receiving, stocking, dating, and rotating of food and supplies. Meets and monitors compliance with all state, local, and federal regulations. Provides timely communication and documentation for vendor relations, seasonal ingredient changes, supply chain, new and discontinued products, returns, credits, and safety. Demonstrates good stewardship of available resources (supplies, utilities, time). Utilizes established food, supplies, and labor budgets by adhering to daily, weekly, and monthly spend‑down software and templates. Seeks, recommends, and/or implements methods for providing cost‑saving opportunities. Looks for and reports items in need of repair to the Executive Chef. In the event of a fire or other emergency, assists with resident evacuations and secures food service area. Assists with special event preparation, set up, and tear down. Carries out special projects as identified. Helps with other areas of the building as directed. Job Requirements High School diploma and three or more years of supervisory experience within a restaurant, hotel, country club, or similar food service establishment. Serv Safe or equivalent food safety certification. Training or certification in culinary, management, or food safety preferred. Must be able to operate standard kitchen equipment. Attends training and department meetings when necessary. Performs other duties as outlined by supervisor. Is effective at delivering written, spoken, and electronic instruction on a regular basis. Serves as a coach and mentor to aspiring Chefs. Visit for more information. Background checks/drug‑free workplace. EOE. #J-18808-Ljbffr