Executive Chef

Qualifications Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Demonstrated leadership abilities, commitment to customer service, and strong organization and time‑management skills. Proficiency with menu development and pricing. Experience in all Microsoft Office applications. Culinary labor, food, and smallware financial management experience. Responsibilities Achieve 100% resident satisfaction through plate presentation and taste, including daily circulations of dining rooms at meal times. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire, and direct culinary staff; maintain proper scheduling and conduct employee reviews. Develop Sous Chef and Lead Cook for additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation, and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance and enforce safety and sanitation policies in work areas. Oversee special catering events and provide culinary instruction and/or demonstrate culinary techniques. Maintain a positive attitude that supports a team environment; promote positive public relations with residents, family members, and guests. Function as Manager on Duty as scheduled with site leadership team. General Working Conditions This position entails standing for long periods of time, communicating effectively with others, sitting, walking, using hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee may occasionally reach with hands and arms, review detailed documents, read computer screens, and lift or move up to 25 pounds. The work environment is moderate in noise; occasional travel to different locations may be required. Equal Opportunity Employer Equal Opportunity Employer #J-18808-Ljbffr StoryPoint