Executive Chef

CAMELLIA AT DEERWOOD 10061 Sweetwater Pkwy Jacksonville, FL 32256, USA Combination of 6:00am - 2:30pm and 11:00am - 7:30pm schedules Must have weekend availability At Camellia at Deerwood, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family‑like atmosphere. When you join Camellia at Deerwood, you become an integral part of a team that values making a positive difference every single day. Full‑time benefits include: PTO (Paid Time Off) and Holiday Pay : Take advantage of paid time off to maintain a healthy work‑life balance. Daily pay : Get paid daily, providing you with financial flexibility and control over your earnings. 401K with employer match : Plan for your financial future with our 401k program. Short and long‑term disability : Financial security while you recover from an injury that puts you out of work. Referral Bonuses : Refer qualified candidates and earn rewards. Tuition Reimbursement : Invest in your education with our support. Employee Assistance Program : Connecting our employees with resources for handling personal challenges. Summary of Duties of the Executive Chef The Executive Chef position oversees all aspects of dining services and supervises back‑of‑the‑house cooks, prep cooks, and utility workers in conjunction with the Dining Services Director. The Executive Chef assures that the kitchen and associates meet all regulatory requirements and maintains quality food service within budget. Essential Functions of the Executive Chef Responsible for dietary department in all its aspects. Purchase foods and supplies; inventories and supervise storage of incoming food and supplies. Print production sheets; prepare and pull recipes for utilization by cook team. Prepare meals according to planned menus, including any special diet requirements. Follow standardized recipes and special diet orders. Maintain safe and sanitary dietary department. Direct and instruct dietary personnel. Assist and direct daily scheduled cleaning duties. Serve food according to portion control. Schedule hours and assign duties to dietary associates. Check food and supplies for next meals. Participate in special events planning and preparation. Maintain equipment, including dishes, cookware, utensils, supplies, and reorder items when needed. Participate in required meetings, training, and associate programs. May be required to participate in weekend Manager on Duty (MOD). Perform other related duties as assigned by supervisor. Non‑Essential Functions of the Executive Chef Support and participate in resident‑centered activity programs. Participate in projects or committees as assigned. Attend all associate meetings including in‑service education and associate functions, as requested by supervisor. Assist in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience High school diploma or GED at minimum with some specialized training in food service. Ability to read, write, and speak English. Continued education in food service preferred, including RD, CDM, or culinary degree. Serv‑Safe certification required. Two years minimum experience in food service management, preferably in a health‑care setting. Be free from communicable disease. Completion of drug testing and criminal background check upon hire and upon request of supervisor. Must be able to cook and follow standard recipes. Physical requirements include bending, standing, lifting, stooping, sitting, stretching, carrying, and walking; ability to lift up to 40 pounds. Must have manual dexterity to peel, cut, and prepare different types of food; ability to work with a variety of kitchen machinery. Ability to accept constructive input regarding the quality of your meals/cooking. Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances. Familiarity with restaurant or cafeteria‑style organization in regard to food preparation and service, purchasing, staff scheduling, food, and labor cost control as well as quality control. Experience in record keeping and menu planning. Adhere to and carry out all policies and procedures. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr