Corporate Executive Chef - Full Time with Benefits

Pay Range: $68,000/year to $105,000/year

JOB CULTURE

The Acacia Creek Senior Living Community is committed to a culture of Leadership.  Our culture is to provide superior service to members, residents and staff through a sound and progressive model of service and care which aligns our mission, vision and operations.  We demonstrate excellence in core services and place value on high quality job performance, professional development, effective time management, budget management, workplace safety and resident/employee satisfaction.  We are dedicated to disciplined innovation and continuous quality improvement – we are a learning company.  We are committed to sharing our knowledge and being an organization that attracts the best and brightest talent.  We are team-oriented, caring and honest.

JOB SUMMARY

Oversees the operation of the kitchen in accordance with current applicable federal, state and local standards, guidelines and regulations, and our established policies and procedures.  Assures the adequacy of special diet meals, the production of nutritious, well-balanced meals, and quality food services as may be directed by the Executive Director.

ESSENTIAL FUNCTIONS

• Attend Culinary Committee meeting once a month to provide insight, discuss menu development, and collaborate on key decisions impacting kitchen operations and culinary strategy. Works closely with dietician to process and approve menus to then distribute for community & necessary department leads as required.
• Diet consultation with residents to manage special dietary needs & communicate these needs to staff for service.
• Assists in preparation of the annual department budget. Is responsible for maintaining compliance with budgeted accounts in a fiscally sound method.
• Maintains a current spend down for expenses to track spending.
• Monitors and assists in, preparation of meals in accordance with planned menus.  Makes sure substitution to menus is authorized. Ensures the production of special dietary needs of residents.
• Supervises, trains, and evaluates assigned staff.  Oversees the daily operation of food preparation in the kitchen.
• Creates an environment of teamwork and respect among and with all community staff.
• Assures that the kitchen is maintained in a clean and safe manner, and that a sufficient number of food service personnel are on duty at all times during food service preparation and service.
• Coordinates repair of all dietary equipment with the Director of Environmental Services and/or appropriate vendors.
• Oversees preparation of work schedules and daily job assignments. Monitors work of department personnel and ensures compliance with directives and established procedures.
• Monitors Kronos reports to manage work schedules and overtime as well as time clock compliance.
• Conducts employment interviews, makes recommendation regarding hiring, termination, and discipline.
• Informs Executive Director regarding needs, services, activities and programs of the kitchen.
• Performs administrative requirements such as completing necessary forms, reports, etc.
• Coordinates kitchen services with other departments as necessary for community events through Worxhub catering program.
• Assures that all dietary procedures are followed in accordance with established policies.
• Assists in developing methods for determining quality and quantity of food served.
• Assists in standardizing the methods in which work will be accomplished.
• Assures that menus are maintained and filed in accordance with established policies and procedures for review by DSS.
• Attends department staff meetings and CEC meetings as directed.
• Meets with Dining Room Director and Dining Services personnel, as necessary to assist in identifying and correcting problem areas and/or the improvement of services.
• Develops and maintains a good working rapport with inter-department personnel, as well as with other departments within the community, to assure that food services can be properly maintained to meet the needs of the residents.
• Delegate’s authority, responsibility, and accountability to responsible kitchen
• personnel.
• Ensures all kitchen personnel hold a current Serv Safe Certificate.
• Visits the dining room tables during lunch and dinner service ensuring resident satisfaction 2-3 times a week.
• Maintains resident approval ratings meeting or exceeding prior year scores in annual resident survey.
• Assists in establishing food service production lines, etc., to assure that meals are prepared on time, prepared as per recipes, plated appropriately ensuring proper portion control with garnish and served at the proper temperatures