Executive Chef or Chef de Cuisine

Reports To: Facility Executive Director
Summary ? Hands on position overseeing all kitchen operations including but not limited to restaurant-style main dining room, ancillary pub and coffee shop, in-house specialty and catered events, and occasional external caterings. The Executive Chef actively participates in daily food production, oversees the kitchen staff, completes and participates in staff training and development, and provides input for appraisals and discipline. The Executive Chef is charged with operating the main kitchen and ancillary services within established health, safety, and sanitation guidelines put forth by local Health Department, Fire Safety, and Federal guidelines at all times.
Core Competencies
Precise Production Execution
Passion for Food
Customer Driven
Quality Orientation
Effective Communication with Staff and Customers
Time Management
Creative and Innovative Thinking
Planning and Organization
Leadership, Coaching and Mentoring
Fiscal Responsibility
HACCP training
Job Duties
Actively ensures daily food preparation of the highest caliber in terms of quality taste, texture, and presentation; taking advantage of every and all opportunities to improve our resident experience
Coaches and provides leadership to all of the kitchen staff to maintain food and service at the highest levels and to maintain a professional workforce
Ensures that the highest standards of sanitation, cleanliness, and safety are maintained throughout the kitchen and ancillary outlets at all times
Monitors resident acceptability of scheduled menu items and adapts menu offering to maximize resident satisfaction. Addresses any internal or external resident or family member concerns pertaining to food operations throughout the facility
Schedules and coordinates work flows for all departmental staff
Ensures adequate ordering and inventory of all food and non-food items for every outlet for efficient kitchen operations
Ensures all food is received, stored, labeled, rotated, and produced to ensure high standards of freshness, minimizing waste, and maximizing quality
Maintains daily, weekly, and month QI monitors
Recruits, interviews, and trains all new staff members
Holds all staff accountable to established policies and procedures
Outlines and supports safe work practices and provides a safe working environment at all times
With the cooperation of select corporate staff, orders food and culinary related equipment deemed as necessary for the facility food service operations
Plans and executes special events throughout the facility including but not limited to Sunday Brunch, Holiday theme meals, Mother's Day Brunch, resident choice meals, sporting event themed meals in the pub, and cookout nights through the warmer months
Oversee all food deliveries to ensure that all food items have been delivered and stored according to nationally recognized food safety standards
Education and/or Experience
Bachelors Degree from four year college or university; or 5 to 6 years related experience and training; or equivalent combination of education and training
Certificates, Licenses, Registration
Post secondary training with Certificate of Completion from accredited culinary program preferred
Computer Skills
Proficient in common computer software programs including Microsoft Excel and Word
Familiarity with computer based ordering programs
Physical Activity Requirements: Employees are required to ask assistance or to use lifting equipment when attempting to lift or carry items over 25 lbs. Employee must be aware that during the normal, routine performance of the essential functions, some to the following body movements may occur naturally, although they may not be a requirement of the job:
Primary Physical Requirements:
Lift up to 10 lbs: Constantly
Lift 11 to 25 lbs: Constantly
Lift 26 to 50 lbs: Occasionally
Lift over 50 lbs: Not required
Carry up to 10 lbs: Constantly
Carry up to 11 to 25 lbs: Frequently
Carry 26 to 50 lbs: Not required
Carry over 50 lbs: Not required
Reach above should height: Constantly
Reach at shoulder height: Constantly
Reach below should height: Constantly
Push/Pull: Constantly
Hand Manipulation
Grasping: Constantly
Handling: Constantly
Torquing: Frequently
Fingering: Frequently
Controls & Equipment: Standard kitchen equipment
Other Physical Considerations:
Twisting: Not required
Bending: Required
Crawling: Not required
Squatting: Required
Kneeling: Not required
Crouching: Not required
Climbing: Not required
Balancing: Not required
Primary Physical Requirements:
Lift up to 10 lbs: Constantly
During an 8-hour day, Employee may be required to:
Consecutive Hours Total Hours
Sit 1 1
Stand 3 7
Walk 1 2
Work Surface: Tile floors and metal or wood counters.
Cognitive and Sensory Requirements:
Talking: Not Required
Hearing: Not Required
Sight: Required
Tasting & Smelling: Required
Access to Personal Health Information: Does not require access to personal health information
Summary of Occupational Exposures:
Bloodborne Pathogens - Tasks and procedures performed by employee involve risks classified by CDC as: Category III (Task/activity does not entail predictable or unpredictable exposure to blood.)
Specific Task Exposure:
General Resident Care: Blood, urine, feces, vomitus, wound exudates, semen/vaginal secretions, other body fluids- cerebrospinal, synovial, pleaural, peritoneal, pericardial, amniotic;
Handling Soiled Linens and Clothing: Blood, urine, feces, vomitus, wound exudates, semen/vaginal secretions, other body fluids- cerebrospinal, synovial, pleaural, peritoneal, pericardial, amniotic;
Cleaning Resident Rooms and Common Areas-Blood, urine, feces, vomitus, wound exudates, semen/vaginal secretions. Refer to Exposure Control Plan for additional information.
Other Considerations and Requirements: This is primarily a standing position where an employee may be required to stand in one place for extended periods of time throughout an 8-hour day. Culinary staff are typically exposed to extreme heat and cold as they carry out their daily functions. Employee is required to wear a hair net or other equally protective garment when working.
The employee may be expected to perform other duties as assigned. Such duties will be within the scope of the employee's training and ability. The employer reserves the right to modify this job description based upon the company needs.

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