Executive Chef

Executive Chef

Why Us:**

We are on a mission to provide excellent care within a positive and comfortable work environment. Our commitment to organizational effectiveness, clear communication, and safety enables us to be the preferred source of nursing and long-term care in the communities we serve.

Job Type: Full-time

Employee Benefits Package**

• Comprehensive Health, Dental, and Vision Insurance

• $100/month company contribution to an HSA account

• Daily Pay Option

• 401K

• Employer paid life insurance 1x annual salary up to $100k

• Paid Time Off & Flexibility

• Generous Paid Time Off

• Personal Day Benefit

• Guidance and assistance from a dedicated regional team

Position Summary: Oversees kitchen operations while maintaining a safe and sanitary environment for the food service department staff including cooks and dietary aides. Prepares or directs preparation of meals in accordance with facility guidelines.

Principal Duties and Responsibilities

• Assist in the planning of regular and modified menus according to established recipes and spread sheet guidelines.

• Prepares or directs preparation of all meals by dietary staff. Follows standardized recipes, portion, presentation standards and quality improvement. Completes and utilizes daily production sheets.

• Conducts daily meetings with team members.

• Trains dietary staff in food preparation, safe handling, operations of department and sanitation based on regulatory standards.

• Establishes and maintains cleaning and maintenance schedules for all equipment, storage and work areas. Ensure that all dietary staff follow and complete assigned tasks.

• Assist Dietary Manager with maintaining inventory of food and non-food supplies to stay within established guidelines while assuring necessary products are available when needed.

• Plans and prepare menus for special events as requested.

• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department, DHS and RD, CDM audits.

• Interfaces with representatives of regulatory agencies regarding food safety and sanitation in kitchen.

• Maintains a clean, sanitary working environment.

• Follows department infection control polices and procedures.

• Adheres to facilities confidentiality, HIPPA and residents’ rights polices.

• Communicate effectively with all team members, residents and families.

• Participate in department meetings and staff development.

• Other duties as assigned by Administrator or Dietary Manager.

Education/Experience

• High School Diploma

• Culinary Arts (Preferred)

• Minimum 2 years’ experience as chef in LTC (preferred)

Certificates/Licenses

• ServSafe Certification

Knowledge/Skills

• Proficient culinary skills and meal satisfaction.

• Knowledge of state federal regulations.

• Strong organizational skills, multi-tasking, high performance quality food production.

• Effective communication skills.

• Strong ability to maintain good interdepartmental relationships