Executive Chef

Claremont Manor Retirement Community is recruiting for an Executive Chef.

SUMMARY

Under the direction of the Director of Dining Services, the Executive Chef, is responsible for all food production including that used for residents' dining rooms, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. Relies on experience, judgment and departmental policy to plan and accomplish goals. Provides an overall excellent dining experience to all levels of care by performing the following duties.

Includes the following. Other duties may be assigned as necessary.

Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.

Plans menus for all food outlets in the Community.

Schedules and coordinates the work of sous chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

Approves the requisition of products and other necessary food supplies.

Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

Establishes controls to minimize food and supply waste and theft.

Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served.

Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

Attends food and beverage staff and management meetings.

Consults with the Director of Dining Services about food production aspects of special events being planned.

Cooks or directly supervises the cooking of items that require skillful preparation.

Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs.

Evaluates food products to assure that quality standards are consistently attained.

Interacts with food management to assure that food production consistently exceeds the expectations of residents and guests.

Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

Provides training and professional development opportunities for all kitchen staff.

Ensures that representatives from the kitchen attend service lineups and meetings.

Periodically visits dining area when it is open to welcome residents.

Support safe work habits and a safe working environment at all times.

Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.

Follows highest standards of cleanliness. Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.

Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.

Ensures & follows department safety standards, practice correct body mechanic techniques and participate in campus-wide safety programs.

Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.

Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies

Directly and/or indirectly supervises all employees in the Kitchen and Dining departments. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring and training new employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Education and Experience:

Associate's degree (A.A.) or equivalent from a 2-year College or technical school; or 3-5 years related experience or training.

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations; ability to write reports, business correspondence, and procedure manuals; ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume; ability to apply concepts of basic algebra and geometry.

Ability to solve practical problems and 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 form.

ServSafe or equivalent certification required.

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and Department of Justice Criminal background clearance.