Reports To:
The Executive Chef will report to the Executive Director. This position is an exempt, salaried position.
Salary Range: $80,000 - $85,000 Yearly
Job Overview:
The Executive Chef is responsible for the day-to-day operations of the dining department. This includes staffing, planning, organizing, and providing the residents with the highest quality program while serving nutritious and well plated meals. Additionally, the Executive Chef develops, maintains, and implements policies and procedures in line with local, State and Federal guidelines. Responsible for the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance.
Responsibilities and Duties:
• Promote our mission and core values of Senior Living to residents, visitors, co- workers, and the surrounding community.
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Actively contributes to growing community occupancy by representing and interacting positively with potential residents, family members, and professionals.
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Develop and implement successful strategies regarding labor, occupancy, expenses, and quality of services.
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Interview, hire, orient, train, supervise and evaluate subordinate staff.
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Consistently evaluate residents’ needs in relation to staff needs as a basis for determining priorities in designing an ongoing dining program.
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Comply with all aspects of operation, including personnel practices, in accordance with our policies and federal, state, and local regulations.
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Assist in the development of operational budgets and capital requirements, including forecasting and approving all expenses.
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Prepare and participate in local community events sponsored by your site.
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Build a high performing team and keep morale high.
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Maintain a safe working and living environment.
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Ensure all staff use and maintain equipment properly to avoid damage, injury, and costly repairs. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times.
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Provide occasional weekend coverage as Manager on Duty.
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Prepare and serve quality meals.
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Ensure special dietary needs are met and prepare texture modified food, as directed.
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Ensure compliance with all record keeping, food safety, and risk management requirements.
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Monitor food preparation, storage, and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies.
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Maintain accurate hot and cold food, refrigerator, and freezer temperature logs.
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Participate in and attend all in-service training as scheduled.
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Ensure compliance with all Federal, State, and local regulations, as well as community policies and procedures.
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Other duties as assigned.