Executive Chef

Executive Chef

At MBK Senior Living, we're committed to putting people first – our residents and team members. Exceeding expectations and enriching lives drives our day-to-day. And it's all powered by Yoi Shigoto, a Japanese concept that translates to "good, quality work." It's more than a mantra. It's part of our company-wide commitment to build trust, set high standards, and develop potential in ourselves and others!

Whether you're looking for a flexible, part-time job or the pathway to a lasting career, you'll find it here at MBK Senior Living–and a whole lot more! When you join the MBK Senior Living team, you'll enjoy:

-Impacting lives and building lasting relationships

-Executing exceptional signature programs in dining, fitness, wellness, and care

-A supportive community team that encourages personal and professional growth and celebrates your

success

-A fun-filled, energetic environment that's centered in hospitality and high-quality service

-Competitive salaries

-Professional development, training, and personal coaching through our Mentor, Buddy, and Executive

Director in Training Programs

-Education loan assistance & scholarships

-Financial and legal services

-Team Member discounts

-Health and Wellness resources

Full-time benefits include:

-Rich benefits package including Medical, Dental, Vision and 401k matching up to 4%

-Childcare and eldercare assistance

-Flexible spending accounts

If you're looking for a place where you can make an impact, find purpose and joy, and receive the training, tools, and support to reach your career goals – look no further, apply today!

Job Description

Salary Range: $82,000-$84,000/ Yr.
Schedule: Full Time, Sunday- Thursday

Job Summary: The Executive Chef runs the overall dining program from selecting quality culinary team members, managing budgets, implementing seasonal menus, and placing orders with our vendors. The Executive Chef is the key force driving the dining department providing quality service to our residents with healthy meals and exceptional hospitality. The Executive Chef is responsible to ensure that MBK’s Signature dining program is followed through at the community and is providing the best dining experience for our residents at all times.

Essential Job Duties:
- Works with the Executive Director to plan and oversee the activities of the community dining services and initiate action plans where necessary.
- Coordinate menus for activity and marketing functions by consulting with relevant departments.
- Control food cost and food waste while maintaining high quality food to the satisfaction of the residents.
- Flexibility to work weekend, evening work required, if needed to ensure shift coverage and for quality checks
- Take food inventory at least once per month or as instructed and ensure Inventory Control (where relevant)
- Manage and control monthly spend downs to match with the allocated budget.
- Make daily inspections of workstations and practices to ensure that sanitation guidelines are being followed.
- Personally, talk to the residents at their tables (table touches) during each meal while on duty.(other times delegated personnel should be doing table touches)
- Maintain records (applicable) and communicate to the team when there is a change in a resident’s diet requirements
- Order raw food and supplies within budgetary guidelines maintaining quality, consistency and variety.
- Assisting in preparation of meals, covering cooks/chefs days off/vacation.
- Prepare shift scheduling for kitchen and front of house staffs
- Assist in menu planning to assure residents nutritional needs and satisfaction.
- Preparing and monitoring cleaning schedule in the kitchen to assure that the department meets MBK standards.
- Maintain accurate records of coaching and disciplinary actions.
- Participate as instructed in the sales process of potential residents.
- Any other duties as assigned by the Executive Director of the community they work.
- Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines.
- Adjusts recipes to appropriate yield.
- Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards.
- Observes staffs engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as recommended.
- Cooks, carves meats, and prepares dishes.
- Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form.
- Conducts regular Quality Assu