Executive Chef

Summary of Responsibility:

The Executive Chef is responsible for the quality, nutritional value and presentation of all meals and between meal nourishment; ensures that the Culinary Services department is operated efficiently and in compliance with all applicable legislation and regulatory requirements and Everlan Living; and fulfills responsibilities for selection, orientation, education and direction of the Culinary Services team.

Essential Duties

1. Fulfills responsibilities for the development and maintenance of Culinary Services objectives, standards of Culinary Services practice, and Dining Services policies and procedure manuals.
2. Develops and maintains effective relationships and two-way communication with residents and resident representatives.
3. Observes residents for significant changes and adverse reactions or conditions on an on­going basis.
4. Keeps the General Manager informed regarding any unusual incidents or issues regarding residents, team members, or the community.
5. Ensures that all concern and incident reports are completed on a timely basis and filed, and follow-up is conducted in an appropriate and timely manner.
6. Maintains a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices.
7. Plans written menus at least thirty (30) days in advance of preparation/serving dates and develop recipes in keeping with nutritional guidelines, regulations, and resident preferences.
8. Works with the dietary consultant and other team leaders, reviewing community and individual resident menus and assists in the development of care plans.
9. Prepares and submits food and supply orders for food preparation and service to company-approved vendors; reviews all deliveries of food for quality, proper amounts, and pricing; audits supply stock; and ensures Culinary Services has sufficient food supply and working equipment at all times.
10. Trains Culinary Services team members in food handling, proper use of machinery and equipment, and infection control.

Financial & Operational Performance

1. Manages Culinary Services operations based on occupancy and economic conditions.
2. Assists in the preparation of the annual operating and capital budgets and manages to them.
3. Assists the General Manager in planning, decision-making, and budgeting for Culinary Services.
4. Reviews financial records and cost reports for tracking and accuracy.
5. Contributes to the achievement of balanced scorecard measures.
6. Complies with Everlan Living policies, procedures and standards with regard for residents' needs and to all applicable laws and government regulations (e.g. Worker's Compensation, Independent Living Regulations, OSHA, Food Safety, etc.) and keeps updated on current regulations.
7. Manages to the community's risk management program.
8. Contributes to maintaining positive vendor relationships.
9. Adopts and fully utilizes Everlan Living software systems, resources, tools and techniques.

Education, Experience, Licensure/Certification, Age Requirement:

• Culinary Arts degree preferred, or a of 3 years in a hand-on, Executive Chef role.
• A minimum of one (1) year of experience in senior living, long-term care or hospital and at least one (1) year of successful administrative or supervisory experience is preferred.
• Must have a valid ServSafe Manager Certificate of obtain one within first 90 days of employment.
• Must have a current and valid food service sanitation certificate.
• Must obtain valid Continuing Education credits as required by the State of the community.
• Approved criminal background check, physical, drug screen and TB skin test required.
• Must possess a current and valid driver's license and have the ability to meet approved driver requirements.
• Must be a minimum of eighteen (18) years of age.