The Parkwood - Executive Chef

Executive Chef/Director Of Culinary Services

This is a hands-on cooking role (Monday - Friday) with monthly and seasonal menu planning and no late nights or weekends.

Responsibilities:

• Plans, prepares, and executes evening meal service Monday through Friday for residents.
• Assists with prep and planning for daily continental breakfast offerings Monday through Friday.
• Develops and implement a comprehensive, professional, and upscale Culinary Services program in order to create and maintain a positive experience for all residents.
• Develops, monitors and maintains effective staffing and retention plans.
• Provides leadership, training and development for staff.
• Researches, plans, develops, produces and serves menu cycle programs that are relevant, fresh, inspiring, and well-balanced for residents and guests.
• Develops and meets/exceeds established budgetary, financial guidelines.
• Exemplify at all times Community standards of cleanliness, sanitation, and operational organization.
• Exhibits cooking standards of speed, accuracy, and efficiency.
• Ensures professional, trained, properly uniformed, and talented staff.
• Adheres to food quality, appearance, and presentation standards at all times.
• Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations / procedures to promote improved food service.
• Adheres to all equipment and maintenance guidelines.
• Engages on approved purveyor/vendors through established accounts.
• Promotes the Mission, Vision and Values of Transforming Age in all areas of responsibility.
• Performs other duties as assigned.

Qualifications:

• High school diploma or equivalent. Culinary degree preferred.
• Minimum of five years' experience as executive chef, chef in hotel, restaurant, club, or other similar employment. Senior living experience is a plus
• The ability to speak, read and comprehend the English language
• Menu planning, food preparation and production.
• Able to stay current in health and nutrition trends and diets offered per Policy and Procedure.
• Knowledge in food safety, local/state health department codes.
• Able to meet budgets and control costs.
• Capable of administering employee incentive, retention and training programs
• Proficiency with Microsoft Office Suite products
• Demonstrated leadership and interpersonal skills
• Exemplify creative, exciting food, menu planning production and skills
• Must have or be able to attain food handling certifications/ state certifications within 6 months of start.

Physical Requirements:

• Exerts up to 50 lbs. of force occasionally and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects.