Regional Executive Chef

Description

JOB DESCRIPTION

Regional Executive Chef

Who Are We?

Culinesse, from Latin culina (of the kitchen) and esse (essential nature), is a forward-thinking boutique dining service company that elevates retirement community living by centering on highly personalized resident and guest experiences. We are designed for senior living communities who seek to develop their own individual identities while having access to our team’s expertise, support and resources. Helping clients nurture their brands is our passion because when they thrive, everyone thrives. Transparency in pricing, sourcing, communications, preparation methods, and ingredients is the backbone of the Culinesse brand. All that we do is done with purpose and honesty. Culinesse understands the importance of nourishing the whole person and respecting the sacredness of the environment. Life-enhancing and authentic food connects us.

Job Description

The Regional Executive Chef will support both individual communities and the entire system. This position will work with culinary teams to ensure each community has the necessary tools- recipes, food production systems, HACCP program including all forms, and tracking mechanisms. Additionally, the Regional Chef will support menu development, program creation and implementation, and monotony breakers. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). This position is highly collaborative and requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.

Tasks

• Conduct audits to ensure proper HACCP and sanitation practices are followed. Must follow all Culinesse, client, and regulatory and safety rules and procedures and assist in providing training (sanitation, allergy trainings, etc.) as needed.
• Work with Dining directors and Regional Director of Operations to identify training needs and opportunities for the culinary teams.
• Support culinary teams in the field with on-site support as needed.
• Provide tools to help control food costs. 
• Review teams’ culinary records and work with them to ensure compliance as well as streamline across the system.
• Support as necessary the creation of new menus and see to their proper development and implementation
• Hold regular culinary team meetings. 
• Ensure that preparation, plating, and presentation standards are maintained.
• The ability to cost menus and manage order guides. 
• Orient community-specific Executive Chefs to Culinesse expectations and the tools available to them
• Ensure recipes are adhered to for production sheets through regular reviews and supported by the Regional Director of Operations and Vice President of Operations.
• Join local teams in Resident Focus group meetings. Provide support, along with the leadership team, to work towards mutually agreed-upon goals.
• 50% of the time will be culinary coverage as needed.
• Prioritize and assign work and provide input to performance reviews of the Executive Chefs.
• Recommend and implement procedural or production changes.

Qualifications and Requirements

• A high school diploma or equivalent with 8 years of related work experience
•  A 2-year Culinary Degree or 4-year Hospitality degree with four (4) or more years of related work experience.
• At least five (5) years as an executive chef 
• Restaurant, country club, or catering experience preferred
• Must comply with any dress code requirements.
• Must be able to work nights, weekends, and some holidays.
• Must have working knowledge of Microsoft Office and Google Docs.
• Must be able to type twenty words per minute. 

Competencies

• Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
• The ability to monitor or assess the performance of yourself, other individuals, or the organization to make improvements or take corrective action.
• Ability to motivate, develop, and direct people as they work and identify the best people for the job.
• Ability to manage one's own time and the time of others.
• Willingness to be open to learning and growing.
• Maturity of judgment and behavior.
• Maintains high standards for work areas and appearance.
• Maintains a positive attitude.
• Ability to communicate with clients, co-workers, and other departments with professionalism and respect; Holds all staff to the same standards of professionalism.
• Requires complete knowledge of kitchen equipment.
• Physical Requirements:
• Close v