Executive Chef

In alignment with WellQuest's mission and values, the Executive Chef is responsible for planning, organizing, developing, and directing the overall operations of the Culinary Department. They are responsible for ensuring that quality nutritional services are provided daily, and that the department is maintained in a clean, safe, and sanitary manner. All responsibilities must be completed in accordance with Company policies and procedures, current standards, guidelines, and regulations.

Position Responsibilities:
• Ensure the dining experience created for all residents, family members and visitors are of high quality including menu selection, meal preparation, meal presentation, food taste and meal service.
• Plan, prepare, present, and deliver all meals in the community, making sure they are of high quality, palatable and appetizing.
• Plan and prepare food items for activities, marketing, and special events, as requested.
• Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents or infractions to the Executive Director.
• Develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met.
• Maintain control over meal portions and food consistency. Estimate food requirements and control serving portions thereby eliminating waste and leftovers.
• Assist in the preparation of meals as necessary.
• Plans menu according to patterns described by law and through experience. Ensure menu plans are always followed. Developing methods for determining quality and quantity of food served.
• Visit residents regularly to determine special likes and dislikes and individually tailor the Culinary Services Program as much as possible to meet their needs.
• Solicit resident feedback regarding the menus, through active participation in the Food Committee. Incorporate their likes/dislikes into the menus. Offer options and choices to meet their expectations.
• Order all food within budget guidelines and maintain accurate inventories of food on hand. Train other culinary personnel to only receive food orders that are correct in quality, quantity, and price.
• Process diet changes and new diets received from the Health Services Director and cooperate in the therapeutic and regular diet plans and menus to assure they are in compliance with the physician's orders.
• Assist the Dietician to ensure that a resident's culinary needs are fulfilled.
• Maintain a clean and orderly dining room(s) and kitchen(s). Ensure that food storage areas are clean and properly organized/arranged at all times. Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage, handling and serving of food.
• Interview, hire, monitor, motivate, reward, train, retain and counsel department team members in accordance with Company policy.
• Ensure the new hire process is being followed: pre-employment tests, reference checks, new hire paperwork, initial computer training.
• Observe, address, and document any performance related concerns or issues for individual team members in the department.
• Prepare and deliver performance evaluations in a timely manner, according to Company policy.
• Make recommendations to the Executive Director with respect to team member evaluations, merit pay increases, disciplinary actions, and terminations.
• Coordinate departmental schedule and ensure adequate staffing in accordance with Company standards, policies, procedures, budgets, and state law.
• Arrange for coverage of job duties within the department during team member absences either through delegation or personal completion of duties.
• Regularly review team member time records to ensure team members adhere to scheduled shift times, meal breaks and are accountable for accurate time clock punches.
• Identify early, late and missed punches and ensure meal periods are taken. Document disciplinary action, as necessary.
• Conduct and/or participate in new hire orientation for team members in the Community to ensure everyone is knowledgeable of the goals, policies, and procedures for the Activity Department.
• Plan, prepare and conduct in-services for team members, as needed.
• Oversee continuing education and team member development programs for department, as regulated by Federal and State licensing requirements.
• Balance and maintain department budget and labor hours.
• Monitor compliance with department's budget through the effective and timely completion of Monthly Spend Down.
• Ensure compliance with all Company policies and procedures for proper use of petty cash and credit cards in conjunction with performance of job duties.
• Ensure all necessary vendor invoices are processed accurately and timely and in accordance with all Company policies and procedures. This includes the timely and accurate completion of W-9's, Certificates of Insurance, and other necessary paperwork, as requested.
• As requested, participate in the Community's Manager on Duty Program.
• Implement policies as set forth by the Executive Director, WellQuest, and all required state regulations

Must be at least eighteen (18) years of age.
• High school diploma or equivalent preferred. A college course or other education in food service and/or management preferred.
• Prefer six (6) months experience working in a restaurant or similar environment as a lead/head cook.
• Prefer one (1) year experience supervising and managing employees.
• Able to safely operate standard cooking equipment and utensils found in facilities serving food.
• Knowledge of and/or ability to learn the theory and practice of assisted living or dementia care.
• Able to work with seniors and patiently interact with cognitively impaired individuals.
• Able to operate a personal computer and be proficient in MS Office programs (Word, Excel, Outlook, PowerPoint).
• Able to operate office equipment including copier, telephone, postage machine, time clock, medical alert system.
• Excellent organizational and time management skills with the ability to meet tight deadlines while still maintaining accuracy.
• Able to adapt and respond to change, make decisions, and prioritize tasks and projects.
• Able to read, write and speak the English language to interact and communicate effectively with coworkers, supervisors, physicians, health care professionals, residents, and their families.
• Must be highly motivated and able to work independently.
• Able to obtain and maintain valid First Aid, CPR, and valid ServSafe Manager's Certificate.
• Must pass a Criminal Background check and Health Screening tests, including COVID-19 Polymerase, Chain Reaction (PCR) test within 72 hours start date

Must provide proof of COVID-19 vaccination or valid exemption due to Qualifying Medical Reasons or Religious Beliefs subject to legal requirements.