Executive Chef Jobs

• Impacting lives and building lasting relationships
• A supportive community team that encourages personal and professional growth and celebrates your
• Executing exceptional signature programs in dining, fitness, wellness, and care

• Competitive salaries
• Professional development, training, and personal coaching through our Mentor, Buddy, and Executive
• A fun-filled, energetic environment that's centered in hospitality and high-quality service

• Team Member discounts
• Financial and legal services
• Health and Wellness resources
• Education loan assistance & scholarships

• Rich benefits package including Medical, Dental, Vision and 401k matching up to 4%
• Flexible spending accounts
• Childcare and eldercare assistance

Essential Job Duties

• Make daily inspections of workstations and practices to ensure that sanitation guidelines are being followed.
• Prepare shift scheduling for kitchen and front of house staffs
• Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget.
• Assisting in preparation of meals, covering cooks/chefs days off/vacation.
• Assist in menu planning to assure residents nutritional needs and satisfaction.
• Maintain confidentiality of verbal and written information pertaining to residents, facility operations and personnel.
• Works with the Executive Director to plan and oversee the activities of the community dining services and initiate action plans where necessary.
• Establish and maintain constructive working relationships with coworkers, residents, families and visitors.
• Participate as instructed in the sales process of potential residents.
• Preparing and monitoring cleaning schedule in the kitchen to assure that the department meets MBK standards.
• Conducts regular Quality Assurance Audits(frequency as set by the dining services manual)
• Report any incidents/accidents to the supervisor immediately
• Selects, schedules, and conducts orientation and in-service educational programs for kitchen and front of house personnel.
• Oversee and practice safe and sanitary food handling and loss prevention procedures.
• Flexibility to work weekend, evening work required, if needed to ensure shift coverage and for quality checks
• Any other duties as assigned by the Executive Director of the community they work.
• Cooks, carves meats, and prepares dishes.
• Manage and control monthly spend downs to match with the allocated budget.
• Maintain accurate records of coaching and disciplinary actions.
• Take food inventory at least once per month or as instructed and ensure Inventory Control (where relevant)
• Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines.
• Control food cost and food waste while maintaining high quality food to the satisfaction of the residents.
• Observes staffs engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as recommended.
• Adhere to Rights and responsibilities of the residents at the communities.
• Adjusts recipes to appropriate yield.
• Coordinate menus for activity and marketing functions by consulting with relevant departments.
• Order raw food and supplies within budgetary guidelines maintaining quality, consistency and variety.
• Promote teamwork in providing services to residents.
• Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form.
• 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)
• 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.
• Adhere to and carry out all MBK policies and procedures.
• Maintain records (applicable) and communicate to the team when there is a change in a resident’s diet requirements

Knowledge and Skills

• Ability to deal effectively with employees and residents during conflicts or stressful situations
• Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet.
• Background clearances (as required by government regulations) is mandatory.
• Knowledge of how to manage a budget and complete a par inventory, and ordering procedures.
• Strong supervisory, leadership, management and coaching skills
• Ability to understand and administer all policies and procedures
• Must be able to deal tactfully and professionally at all times with personnel, residents, family members, and guests
• Must be able to make independent decisions when circumstances warrant, and to remain calm during stressful or emergency situations
• Must be able to explain and communicate information to a wide audience and at different levels of understanding, both in writing and verbally

Requirements

• High School diploma or GED preferred (Culinary or Hospitality degree preferred).
• Have interest and enjoy working with the seniors.
• Ability to handle multiple priorities and work in a fast paced environment.
• Must be able to read, write, speak and understand English
• Proficient organizational skills and ability to meet deadlines.
• ServSafe Food Safety Manager Certified or be willing to complete the Course within 60 days of joining
• Minimum 5 years of management experience in a food service environment (commercial cooking), preferably in a senior living environment.

Physical Demands

• Must be mobile and able to move intermittently throughout the work day and throughout the community
• Must be able to push, pull, squat, bend, reach and stretch without distress
• Must be able to tolerate extended periods of walking and standing,
• May need to assist in the moving of residents in emergency situations
• Bending or kneeling to perform cleaning tasks in the kitchen and dining room areas
• Weekend work expected (as required)
• Able to perform the physical requirements of the job
• Hands on cooking is a requirement as part of this job (this is not an office job)
• Ability to lift/carry up to 50lbs., push and pull carts as necessary
• Heated/Air-conditioned, well-lit facility with minimal barriers