Executive Chef - Premier Senior Living Community

Full-Time

Full-time, Exempt Management Position- $90,000 per year

Typical Schedule: Monday through Friday

No late nights or holiday evenings

Kitchen closes by 8:00 pm most nights

Fireside Grille is a contemporary restaurant offering wood-fired cuisine, American classics and comfort dishes for breakfast, lunch, and dinner. Southern Oak and Steeplechase Lounge is an upscale steakhouse where exquisite taste and an elegant atmosphere provide guests with a treasured experience for dinner Monday through Fridays. Catered events take place in Poplar Hall and throughout the community. Somerfield Health Center is a 5-star rated skilled nursing facility and assisted living facility providing excellent dietary services to the residents. 

Primary Job Responsibilities:

•Selects, trains, schedules, and supervises the culinary team members on all shifts, including Executive Sous Chef, Sous Chefs, Pastry Chef, Line Cooks, Dietary Cooks, and Utility/Dishwashers.

•Provides orientation, coaching, counseling, recognition, rewards, and evaluation of all culinary team members and holds team members accountable in meeting performance expectations.

•Develops the menus, standardizes recipes and menu specifications, and ensures consistency of these menus in providing high quality food service to our residents and their guests in both restaurants, health center, and special resident events.

•Ensures the Food & Beverage department is trained in meeting all restaurant service and dietary standards in accordance with local, state, and federal regulations and inspection processes, including but not limited to proper food storage, temperatures, cleanliness, and sanitation.

•Develops and manages schedules, work assignments, and timekeeping for all culinary personnel, including special jobs and projects while checking to ensure standards are met.

•Promotes teamwork within the Food and Beverage department and between other departments to ensure smooth operations and quality service for residents, employees, and guests.

•Manages the selection of vendors, maintains vendor relationships, implements and maintains inventory controls and par levels.

•Manages departmental budget and finances utilizing cost-effective methods, resources, and innovation to meet budgetary expectations.

•Supervises use of agency staff, scheduling, and associated costs.

•Communicates at all levels in a clear, concise, and logical manner utilizing interpersonal skills with residents, employees, vendors, and guests.

•Defines and communicates organizational and departmental goals and objectives with the Food & Beverage department.

•Communicates changes and implements processes in an effective and positive manner.

•Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to MSDS, infection control, universal precautions, and emergency/disaster plan manuals.

Qualifications:

•Minimum 5 years’ experience as an Executive Chef or Executive Sous Chef in resort, country club, hotel, upscale restaurant, or other similar industry.

•Degree or Certificate from a culinary institute preferred.

•Post secondary courses in Restaurant Management Nutrition or related field preferred.

•Must be ServeSafe® Certified.

•Excellent interpersonal and communication skills; solid mathematical skills, and proficient understanding of measurements and conversions.

Visit our website: https://www.theheritagelcs.com

Pre-employment criminal background check and drug screening are required; marijuana not included on pre-hire drug screening.

Equal Opportunity Employer