Executive Chef

SUMMARY

The Executive Chef is responsible for planning, organizing, developing, and directing the overall operations of the Culinary Department in accordance with current standards, guidelines, and regulations governing our property, and as may be directed by the Executive Director, to assure that quality nutritional services are provided on a daily basis and that the department is maintained in a clean, safe and sanitary manner. This position is at a WellQuest Living community. Hire, evaluate, coordinate, motivate, monitor performance, schedule and supervise department staff in accordance with company policy. Make recommendations to the Executive Director with respect to staff evaluations, merit pay increases, reprimands, disciplinary actions and terminations. Reports to: Executive Director.

ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBLITIES

The essential duties and responsibilities described below are representative of those an employee encounters while performing the basic functions of the position. While every effort has been made to identify the essential functions of the position, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

1. Hire, evaluate, coordinate, motivate, monitor performance, schedule and supervise department staff in accordance with company policy. Make recommendations to the Executive Director with respect to staff evaluations, merit pay increases, reprimands, disciplinary actions and terminations.

2. Ensure the dining experience created for all residents, family members and visitors is of high quality including menu selection, meal preparation, meal presentation, food taste and meal service.

3. Conduct prepared in-service classes for all culinary staff according to a posted schedule.

4. Plan, prepare, present and deliver all meals served within the property ensuring that each meal is of top quality.

5. Maintain accurate budget, inventory and portion controls and work within the guidelines set forth in the budget.

6. Maintain a sanitary work environment and conform to all local codes and policies regarding proper storage, handling and serving of food.

7. Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.

8. Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.

9. Maintain and organize a system for all required documentation, including staff evaluations, purchase orders, menus, policies and procedures, personnel files, job descriptions, etc.

10. Maintain a clean and orderly dining room(s) and kitchen(s).

11. Implement culinary policies as set forth by the Executive Director, the governing body and all required Federal, State and City/County regulations.

12. Understand and ensure compliance with all Federal (Title 22) and state regulations concerning the department.

13. Obtain and maintain Manager’s ServSafe Certification, as required.

14. Plans menu according to patterns described by law and through experience. Ensure menu plans are followed at all times.

15. Process diet changes and new diets received from Health Services Director and cooperate in the therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders.

16. Assist in developing methods for determining quality and quantity of food served.

17. Order all food within budget guidelines and maintain accurate inventories of food on hand. Train other culinary personnel to only receive food orders that are correct in quality, quantity and price.

18. Develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met.

19. Assist the Dietician to ensure that a resident’s culinary needs are fulfilled.

20. Visit residents regularly to determine special likes and dislikes in order to make the Culinary Services Program individually tailored as much as possible.

21. Arrange for coverage of job duties within the department during employee absences either through delegation or personal completion of duties.

22. Assist in the prepa