Executive Chef

The Executive Chef reports to the Director of Culinary Services and is responsible for developing and executing culinary results to exceed customer expectations. Oversees and manages all culinary operations to meet service, production, and presentation standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. ESSENTIAL RESPONSIBILITIES (including but not limited to for the Executive Chef) Culinary Manages menu writing and cycle of cost control utilizing appropriate recipes and costing measures. Accountable for the quality of all food products and ensure that standards are met. Accountable for all aspects of food production, execution and presentation. Has oversight of all aspects of catering operations. Operations Maintains strong vendor relationships. Inspects supplies, equipment, and work areas to ensure performance to established standards. Complies with federal, state, and local health and sanitation regulations and departmental sanitation procedures as evidenced by successful completion of surveys with no deficiencies. Arranges for equipment purchases or repairs. Accoutnable for purchasing of all food or other supplies needed to ensure efficienty operation ensuring quality control practices are in place for receiving all products. Determines production schedules and staff requirements necessary to ensure timely delivery of services. Ensures company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained. Compiles and records production or operational data on specified forms. Financial Manages department controllable expenses including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyzes recipes to assign prices to menu items based on food, labor and overhead costs. Accountable for proper inventory management. May assist operations in financial recordkeeping. People Recruits, hires, reviews and manages staff such as cooks and other kitchen staff. Conducts regular meetings with cooks and other kitchen staff. Instructs, trains, and supervises cooks or other staff in the preparaiont, cooking, garnisheing or presentation of food. Provides customer service to include being attentive, approachable, greeting and thanking customers. May perform other duties and responsibilities as assigned. ESSENTIAL QUALIFICATIONS Effectively communicates to staff, vendors and customers. Demonstrates strong organizational skills with an ability to prioritize and multitask as needed. Has a customer/resident focus. Effectively coaches and develops team. Demonstrates solid problem solving/analysis. Works under pressure well and manages stressful situations effectively. Supervisory responsibility: this position manages, in conjunction with their direct supervisor, all employees of the department and is responsible for the performance management and hiring of the employees within the department. Demonstrates an ownership mindset: projects and practices consistent attributes, which provide a high level of customer service at all points of contact. EXPERIENCE, EDUCATION, AND/OR TRAINING Minimum of 5 years experience in food service management. Culinary school certificate or degree. Proficient in Microsoft 365 including Outlook, Excel, Word and PowerPoint. ServSafe certification or equivalent. Experience working with the aging service population preferred #J-18808-Ljbffr