Executive Chef

SERVANT LEADERSHIP:

Watercrest Senior Living Group associates answer a calling to serve seniors and their families every day. They are recognized for their achievements and empowered to share their vast experience with their peers ensuring the quality of our assisted living and memory care services and the well-being of our residents. Our associates champion a culture which nurtures relationships in the interest of acting as trusted advisors. By continuously investing in these servant hearts, Watercrest Senior Living Group develops value-centered leaders who deliver personalized services.

GENERAL SUMMARY:

The Executive Chef supervises and delivers a quality dining program for the residents, including regular meals, special diets, snacks, food service for special events, and ultimately ensures the presentation of the food meets or exceeds company standards while adhering to HACCP, OSHA and federal regulations. The Executive Chef is responsible for the planning and purchasing of all ingredients necessary to create the menu items. The Executive Chef works to enhance and influence the overall guest experience utilizing a company approved set of operating resources.

ESSENTIAL JOB FUNCTIONS:

• Servant Leadership directs all aspects of decision making

• Manages food costs, upholds menu standards and controls inventory

• Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event

• Ensures the Culinary department is safe and sanitary and meets regulatory codes and laws requirements

• Ensure that all food supplies and other goods are properly stored, labeled, dated, and accounted for

• Reviews and follows weekly menus and recipes and ensures proper food supply

• Reviews special diets to ensure that all residents are served correctly

• Serves food with attention to portion control while maintaining standard caloric controls

• Ensures the kitchen is cleaned daily and scheduled cleaning functions are performed

• Ensures that all culinary services are presented in an attractive, gracious and timely manner

• Plans special meal services at least monthly for the residents that include live demonstrations by the chef to include specialty food preparations, themed dinner parties, carving stations, etc.

• Ensures the proper use of equipment and supplies and upholds cleaning and safety standards

• Review direct report associate time punches in ADP for accuracy

• Process bi-weekly payroll for department staff members

• Participate in the recruitment and selection of (all culinary associates) staff personnel

• Must be in company uniform and resident ready at all times

KNOWLEDGE, SKILLS AND ABILITIES:

• Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts

• Able to manage revenue and expense budget

• Able to make independent decisions

• Must be able to communicate in a warm, friendly and caring manner

• Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA)

• Must be able to follow recipes and menus

• Must possess a passion to work with and around senior citizens

• Knowledge of customer service principles and practices

EDUCATION REQUIREMENTS:

• High School Graduate or equivalent

• Bachelor Degree is preferred

• SERV Safe Certification

EXPERIENCE REQUIREMENTS:

• Two (2) years as a cook in a large-scale cooking operation, preferably in a supervisory capacity.

• Strong leadership skills with a minimum of two (2) years' experience in supervising and management

PHYSICAL REQUIREMENTS:

The following physical demands are representative of those that must be met to successfully perform the essential functions of this position:

• Able to stand or walk 75% of the day

• Able to concentrate with frequent interruptions

• Able to work under stress and in emergency situations

• Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping

• Able to talk and hear effectively in order to convey instructions and information to residents and team members

• Occasionally lift/carry up to 50 pounds

OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT:

• Work in all areas of the community

• Subject to reactions from dust, disinfectants, and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions

• Use of personal protective equipment and supplies when needed to prevent burns, falls and infection

• Personal protective equipment includes infection control kit, rubber gloves, non-slip shoes, apron, hair net, chef's hat and coat, hot pads, short sleeves

• Subject to infectious diseases, substances and odors

• Follow Safety Policy & Procedures

• This position is exposed to very hot water, hot oven temperatures, sharp knives and utensils, and broken glass, slippery wet floors and other ordinary kitchen environmental risks

FT, on call/supervisory, in weekend rotation for manager on duty