Job Description:

OVERALL JOB PURPOSE
The Executive Chef aids in the establishment and revision of quality standards, evaluates and streamlines resident meal services, leads an elevated level of food production using a hands-on approach, and complies with established purchasing programs. This position leads the development of culinary staff and implements training at the individual unit level, emphasizes back of the house production systems, monitors cleaning and sanitation practices, contributes to the overall community operations process, and assist with various projects as selected. This individual must have exceptional interpersonal, organizational, and culinary attributes.

MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS
High school graduate or equivalentMust be 21 years of ageCulinary Arts Degree and two (2) years of experience in hands-on food preparation/presentation or five (5) years of high-volume cooking and fine dining experience or equivalent experienceDemonstrated experience in supervising staff and working in a team settingCertified in ServSafe Hazard Analysis Critical Control Point (HACCP) or provincial equivalent; ability to obtain certification within ninety (90) days of hire dateAbility to perform basic mathematical functions necessary to order supplies and convert recipesAbility to read and prepare recipes, in careful detail, as provided by Sunshine Retirement LivingAbility to work with staff and residents in resolving food service problemsExperience in computer use and relevant software applications is preferredIn addition to the above, the following skills are preferred: experience serving senior citizens; familiarity with laws and regulations applicable to the Community and Human ResourcesMaintains current food handlers permit as necessary to fulfill state or provincial regulationsDemonstrated ability to communicate effectively in English, both verbally and in writing, with residents and staffExpert knowledge of food with a focus on future quality, production, sanitation, food cost controls and presentationMust be experienced with computers and software, including Microsoft Office (Word, Excel, Power Point, and Outlook) and the InternetProficient in resident satisfaction improvement programsServSafe Manager certified; or willing to complete within 90 days of hireCertified Dietary Manager (CDM) certification desirableMust be able to successfully complete criminal background checks (State and Federal) and drug screening (if state applicable)Ability to work in a team setting and be a team playerMaintain a positive, respectful, and professional approach with coworkers and residentsAbility to keep all business and operations information confidentialPossess excellent customer service and organizational skillsAbility to work under time constraints and meet department deadlinesAbility to follow and adhere to policies, procedures, and standardsAbility to work with little supervision and maintain a high level of performance

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES
Leads and assists the culinary team in providing great food and stellar service.Provides hands-on training to Culinary Team Members
Experienced Hands-on culinarianWillingness to work with and share information with a team of other highly trained Chefs throughout the organization
Demonstrates management, leadership, and client/customer relationship skillsExhibits excellent communication skills (written, verbal, and active listening) with all levels within SRL, residents, vendors, and prospectsExhibits excellent customer service skills, is socially engaging, and can quickly create relationships to support mentoring and teachingAbility to speak in front of groups and demonstrate culinary procedures to our residents during our Chef Demonstrations, Action Stations or Monotony breaker eventsSupports the use of a recipe/menu data base for overall program development, menu compliance and to evaluate menu options from a nutritional and costing perspectiveExperience in Health care culinary environments, specifically with therapeutic and modified diets
Responsible for ensuring the residents are provided with nutritious, safe, and appealing mealsResponsible for ensuring the residents are provided with nutritious, safe, and appealing meals three (3) times daily, seven (7) days a week. In addition, intra-meal snacks may be requiredGuides and supports team members in their responsibilitiesResponsible for scheduling and providing work schedules for all full and part-time kitchen staff, including meal and rest periods, and apportioning workflow to ensure kitchen timelines are metProvides follow up on programs and tools (recipes and production sheets) that have been implemented to assure consistent, high-quality food is being produced and servedMonitors portion size and food temperatures standards are metDevelops and effectively communicates strategies for improving resident satisfaction amongst culinary staffParticipates in resident dining committee meetings to ensure that resident satisfaction is an operational focusDrives our culinary initiatives to focus on Scratch Made foods and Mind Diet Friendly offeringsUpholds high standards of sanitation, cleanliness, and safety are maintained throughout the kitchenOperates the Culinary Department within the food and labor budget through careful planning, purchasing of food & supplies, inventory control, maintenance of daily log and food costs computation formsMaintain timely and accurate documentation and submission of reports and invoices regarding the budget, inventory, and other food services as required by the Community Support OfficeChampions the SRL mission and cultureOther duties as assignedInstruct employees in sanitary food handling procedures and safe work methods and ensure that these procedures are followed. Educate staff in ServSafe Hazard Analysis Critical Control Point (HACCP)Responsible for handling, in a manner that conforms to company policy and Community guidelines, all complaints made by kitchen employees and/or residents in a timely, positive mannerMay be assigned to any other job functions in the community on a relief basis

OTHER JOB DUTIES AND RESPONSIBILITIES
Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or othersMeet the assigned work requirements of the job. Regular attendance is requiredServe as a role model for all employees by displaying a responsible, cooperative, and positive attitudeRepresent the community in a professional, courteous, and friendly mannerAdhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisorAdhere to all company policies, processes, and standardsPromote resident advocacy and demonstrate excellent customer service at all timesFollow specified procedures regarding the handling of contaminated material encountered in accidents or injuries on the Community premisesAttend education and training classes as necessary to fulfill state or provincial regulations applicable to the positionMaintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed)Maintains current food handlers permit and other certifications as necessary to fulfill state regulations, including minimum annual education requirements to maintain active certificationThis position has supervisory responsibilities over kitchen and dining room staffAbility to read, write and speak the English language with sufficient clarity as to be able to complete reports, business correspondence & the ability to effectively present information & respond to questions from other managers, residents, guests & the publicAbility to add, subtract, multiply & divide in all units of measure, using whole numbers, common fractions & decimals. Ability to apply concepts such as fractions, percentages, ratios & proportions to practical situationsAbility to solve practical problems & deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule formMust comply with all state and federal health regulations

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & responsibilities.
While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is frequently exposed to flames, fumes, or airborne particles. The employee is occasionally exposed to wet & or humid conditions, extreme cold or extreme heat and the noise level in the work environment is usually moderate.

PHYSICAL REQUIREMENTS

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

20% or less

20% to 40%

40% to 60%

60% to 80%

80% to 100%

Stand

X

Walk

X

Sit

X

Pushing, pulling and/or reaching

X

Grasping and fine manipulation

X

Climb or balance

X

Stoop, kneel, crouch, or crawl

X

Talk or hear

X

Taste or smell

X

Lifts Weight or Exerts Force

20% or less

20% to 40%

40% to 60%

60% to 80%

80% to 100%

Up to 10 pounds

Up to 25 pounds

Up to 50 pounds

X

Up to 100 pounds

X

More than 100 pounds

The Community reserves the right to revise the duties set forth in this job description at its discretion.

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