Executive Chef

ABOUT THE ROLE:

The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents.

Here are a few of the daily responsibilities of an Executive Chef:

• 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 residents and Health Center dining rooms.
• Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey processes. Ensures F & B personnel are 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 MSDS information, 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 department to ensure smooth operations and quality service to residents, co-workers, and guests.
• Supervises production, sanitation and food service to apartment residents and Health Center 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.