Executive Chef The Lodge at Historic Lewes

Executive Chef The Lodge at Historic Lewes

If you have been looking for a career that loves you back... This is the one! LCB Senior Living is hiring an Executive Chef at The Lodge at Historic Lewes Apply today for immediate consideration! Full Time Wage band: $30.50 - $33.50 per hour based on years of experience! What We Offer: Great benefits starting from Day One! Health Vision Dental 401k Paid Time Off Holiday Pay Work with an Amazing Team! Possibility for tuition reimbursement Rewarding role working with seniors

The Executive Chef is responsible for the day to day operations and staffing for the kitchen of the community. Primarily for planning, organizing, and directing the Kitchen to provide the residents with the highest quality food. Additionally, the Executive Chef assists the Culinary Services Director to develop, maintain and implement policies and procedures for preparation of food. The Executive Chef is responsible for the leadership of the Culinary Services Department in the absence of the Culinary Services Director.

The essential duties and responsibilities described below are representative of those an associate encounter while performing the basic functions of this position. While every effort has been made to identify the essential functions of the position, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. Promote the mission and core values of the Residence and LCB Senior Living to residents, visitors, co- workers and the surrounding community. As a department head you are expected to have an active role in growing community occupancy by representing and interacting positively with potential residents, family members and professionals. Lead the development and implementation of all menus and recipes Develop and implement successful strategies regarding labor, occupancy, mix, expenses, and quality of food, and review and redirect activity, if necessary. Interview, hire, orient, train, supervise and evaluate subordinate staff. Constantly access resident needs in relation to staff needs as a basis for determining priorities in designing an ongoing evaluation program. Comply with all aspects of operation, including personnel practices, in accordance with LCB policies and federal, state and local regulations. Is active in local community activities. Establishes networks and resources for resident referrals. Able to work in various positions I the kitchen and willing to fill in as needed. Builds a high performing team and keeps morale high. Meets P&L commitments. Maintains safe working and living environment. Ensures that all staff uses and maintains equipment properly to avoid damage, injury, and costly repairs. May perform other duties as assigned or requested.

LCBs Non-Discrimination Policy: LCB, including its managed care communities, is an Equal Opportunity Employer. Recruitment and employment opportunities at LCB are based upon one's qualifications and capabilities to perform the essential functions of a particular job with or without reasonable accommodation. All employment opportunities are provided without regard to race, religion, sex (including sexual orientation and transgender status), pregnancy, childbirth or related medical conditions, national origin, age, veteran status, disability, or genetic information or any other characteristic protected by federal, state or local law. This policy to provide equal opportunity encompasses all phases of employment, including recruitment, hiring, selection, job assignment, promotions, transfers, compensation, discipline, termination, layoff, access to benefits and training, and all other conditions and privileges of employment.

Qualifications

a) Technical Skills: Full knowledge of local and state health and sanitation and safety codes. Serve Safe Certified. Demonstrates proficiency in food handling, preparation, cooking and operation of all kitchen equipment. Provides direction to staff, promotes shared responsibility in identifying developmental needs and opportunities, creates plans or training to address opportunities, obtains needed resources and follows through to achieve developmental goals. Demonstrates proficiency in basic software applications. Assists in creating and executes menus for each season. Maintain high standards of display of food around the community common areas. b) Behavioral Skills: Leadership Decision Making and Problem Solving Goal Setting/Implementation Skills Communication and Customer Service Policies and Procedures Relationship Management Team Building c) Education: A Culinary degree and/or Certified Dietary Manager (CDM) is preferred. d) Experience: A minimum of 5 years food service management preferred. e) Certificates/Licenses: Serve Safe Certification. f) Ability to work evenings weekends and has telephone accessibility 24 hours a day.