Director of Culinary Services / Executive Chef (Brookhaven, Ga)

POSITION: Director of Culinary Services / Executive Chef

TITLE OF IMMEDIATE SUPERVISOR: Executive Director

DEPARTMENT: Dining

STATUS: Exempt/Salary

SUMMARY

The Executive Chef is responsible for the overall leadership, management and organization of the dietary department. This responsibility includes the management of staff, budget, services, meal preparation, inventory control, menu planning, meal presentation, food safety, resident satisfaction and regulatory compliance. The Executive Chef ensures that policies and procedures established by Orchard are implemented and maintained consistently.

QUALIFICATIONS AND EDUCATION REQUIREMENTS

• Must be 21 years of age or older
• Bachelor's degree in food service management preferred or three (3 ) years experience in food service production preferably in assisted living, full service, skilled nursing and or hospitality industries
• Maintains "ServSafe Certification"
• Two (2) years supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline and counseling
• Must successfully clear a background check, TB skin test or x-ray, and health screening
• Current CPR certification
• Must have a valid driver's license
• Current certificate of training for successful completion of the five (5) hour initial fire safety training provided by the Rules and Regulations of the Georgia Safety Fire Commissioner

PRINCIPLE DUTIES AND RESPONSIBILITIES

• Cooks or otherwise prepares high-quality, nutritious meals with excellent food presentation according to recipes and/or menu
• Cuts, trims and bone meats and poultry for cooking; carves meats; and serves sauces, vegetables, soups and other foods
• Portions cooked foods- gives instructions to the kitchen staff as to size of portions and methods of garnishing
• Oversees all kitchen operations including: food and supply orders, food and equipment inventory, food production, batch food preparations and presentation, timely service of meals, portions and special dietary requirements
• Plans, prepares, and executes community special events requiring culinary services in coordination with the Senior Care Counselor/ Executive Director
• Purchases food and supply products, maintains cost records, and works to meet budget guidelines, as approved by Executive Director
• Receives and examines foods and supplies to ensure quality and quantity meets established standards and specifications
• Supervises and trains culinary staff and coordinates their assignments to ensure economical and timely food production
• Schedules work hours and assignments; reviews and monitors dietary staff work performance
• Ensures proper storage and food handling, adheres to all regulations and guidelines
• Maintains, cleans, and sanitizes kitchen equipment and dining room
• Ensures the completion of a dietary card on all residents as well as use of dietary cards for each resident and respite guest at every meal
• Confers with Health and Wellbeing Director to ensure that meals conform to individual residents' dietary restrictions and nutritional requirements as prescribed by physician
• Engages residents in meaningful conversation and activities related to their individual interests
• Acts as primary contact with local health department, maintains 100% rating for all health department and state inspections
• Ensures proper food sanitation and infection control procedures as adhered to at all time
• Prepares report cards/surveys for residents during random meals- Puts plan of correction in place after each negative review and follow through and provides information to Executive Director
• Provide email address and phone number for families for feedback- Always maintains dialogue with all residents/families in the community and address all dining concerns
• Creates and updates Dining Profile Book of ALL residents and makes sure all kitchen staff follows it
• Creates accountability for all kitchen staff- In conjunction with Executive Director, puts an incentive program in place for customer satisfaction and under budget performance
• Creates waste management system to keep track of all waste material- Modifies menu immediately, if needed, if food is wasted- Keeps log of all waste material and modifies due to residents likes/dislikes
• Creates inventory of all supplies such as plates, mugs, glasses, utensils, etc. Keeps track of replacements and notifies Executive Director or Business Director when supply is low
• Coordinates with linen company on napkins, table clothes, aprons, etc.
• Holds monthly "Food for Thought" meetings for AL and MC residents- During summer months and/or major holidays, coordinates with Activity department on cook outs/Dining Under the Stars event
• Creates a competitive environment amongst vendors to compete for business- Vendors offer monthly promotions and at times offer discount on selected items- Stays informed of these discounts and …