Nature and scope
The Executive Chef is accountable for managing Dietary staff and all food service operations of the community. The executive Chef ensures that the kitchen produces meals and services within the required time while doing it at the standards required and for the satisfaction of the residents, family members, and staff. Such high-level cooking skills must also be paired with proper supplier management in order to keep costs within the approved operating budget.
The Executive Chef is also in charge of appropriations for serving sizes, menu plans, as well as keeping an active role in employee development in relation to filling job requirements or vacancies. In summary, the Executive Chef plays an important role in the management of the entire kitchen and in keeping or maintaining quality standards, supervising food production and setting the tone for the Dietary Department.
Bachelor's degree or High school diploma or general education degree (GED) acceptable; or minimum of 3 5 years related experience and/or training; or equivalent combination of education and experience.
Food Hygiene Certification.
Extensive knowledge of labor and cost control.
In-depth knowledge in the development of cooking techniques.
Stock taking and recruitment experience.
Must have a high level of ability to communicate effectively.
Must demonstrate the ability to work responsibly as a team member as well as an individual.
Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others.
Practice and promote Policies and Procedures, Mission Statement, Core Values and Founding Principles.
Ability to represent the Community in a positive and professional manner.
Certification of Dietary Management required or must be willing to attain within 6 months of hire.
Must possess strong mathematical and organizational skills as well as be detail oriented.
Ability to manage multiple priorities simultaneously.
Must pass criminal background check.
Must meet all health requirements.
Must be able to perform the duties and responsibilities (Essential Job Functions) with or without reasonable accommodation.
Provide direction for daily operations of all food production.
Maintain and monitors food quality standards in all areas of food production and processes as well as supplier quality control.
In charge for purchasing and replenishing food stock items from accredited suppliers.
Ensures quality control and health and hygiene standards are followed at all times.
Ensures wastages are kept to a minimum while sticking to the allotted budget.
Takes the lead in the development to the management phases of the menu.
Ensures compliance between strict dietary guidelines provided by physicians or dieticians are followed specifically and meals that meet those specific guidelines unique to the diet of each resident are provided consistently.
Responsible for Dietary staff conduct and discipline.
Ensures the preparation of work areas are done properly and ready for operation for the next business day or shift.
Participates in staff meetings and discussions.
Lends aid in needs identification for training, the improvement and maintenance of food production processes in relation to work safety, health, and quality.
Conducts briefing for the staff at the start of each operational business day.
Monitor daily labor hours in relevance to the set budget allocation.
Ensures timesheets are completed by staff daily and submitted to payroll on time.
Involved in recruiting kitchen staff or personnel as well as providing immediate feedback and coaching to staff as appropriate and providing annual performance as required.
Assists with the development of job descriptions for kitchen staff as needed.
Promotes a working environment for the development of the staff and a strong sense of teamwork.
Affinity Living Group