Executive Chef FL

Principal Duties Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates, and recommends/carries out discipline to all kitchen personnel. Develops menus and assures implementation of these menus. Maintains a high-quality food service program for the resident dining rooms. Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F & B personnel is trained in and carry out efforts in this process. Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees. Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to infection control, universal precautions, and the Disaster Plan Manual. Develops work assignments for all kitchen personnel, assigning special jobs and spot‑checking work to ensure standards are met. Promotes teamwork within the department and between departments to ensure smooth operations and quality service to resident, co‑workers, and guests. Supervises production, sanitation and food service to apartment residents. Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations. Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc. Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels. Monitors temperature of meals. Assists in the development and implementation of standardized recipes and menu specifications. Responsible for cost control measures. Participate/cook on the line as needed. Inspects equipment to determine repairs or maintenance needs. Maintains acceptable standards of personal hygiene and complies with department dress code. Attends in‑service training and education sessions as assigned. Performs specific work duties and responsibilities as assigned by supervisor. Requirements Minimum of five years' experience as an executive chef or sous chef in a hotel, restaurant, club, or other similar institution. Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions. Post‑Secondary Courses in Restaurant Management Nutrition or related field Degree or Certificate from a culinary institute preferred. Must be ServSafe Certified. Physical Requirements / Working Conditions Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. May be exposed to extreme temperatures (freezers and stoves‑range burners) for short periods of time. Moderate to heavy physical effort. Must be able to lift and carry up to 50 lbs. independently. May be exposed to extremely high and low temperatures from ovens, freezers, and refrigerators. Must be able to walk and stand up to 85% of the day. Must be able to stoop, reach, and bend frequently. May be exposed to industrial cleaning chemicals and offensive odors; may need to operate equipment such as Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, and various carving and kitchen knives. Must be able to see, hear, and communicate with others. #J-18808-Ljbffr Highpoint