JOB PURPOSE

The

Executive Chef is responsible for creating high quality meals and dining

experiences for customers from procurement to plating, by supervising and

instructing dining services staff, and participating in meal preparation and

service. Under the direction of the Nutrition and Culinary Services Director

the Executive Chef will be the lead manager for the day to day operations

within the designated housing community.

Scope

The

Executive Chef reports to the Director of Food and Beverage and oversees all

dining services staff at the designated housing community. He/She develops

innovative cuisine, for multiple levels of the dining services program. He/She

has frequent contact with residents, staff, and general public. He/She

occasionally leaves the facility to run errands and attend work related

meetings at other Liberty Senior Living campuses.

SUPERVISORY

RESPONSIBILITIES

The

Executive Chef interviews, trains, orientates, evaluates, recognizes, coaches

and disciplines staff as needed. This includes providing day to day work

direction and problem solving as issues or conflicts arise. Continually

communicates expectations with staff. Ensures staff complies with online

education training. Follow organizational Human Resource policies. Develop and maintain

staffing and scheduling systems reflecting quality, cost, and appropriateness,

based on workload, skills, planned events, and safety considerations. Provides

regular staff meetings and ongoing employee educational and development

opportunities which meet regulatory requirements and increase knowledge. Create

and maintain a work environment for employees that is conducive to high

productivity and morale. Establish and maintain effective communication systems

with employees.

EDUCATION AND

EXPERIENCE

The

Executive Chef requires a high school diploma, a minimum of three years of

experience working within a kitchen/culinary food service operation in a

supervisory position, preferably in a country club, hotel, or healthcare

operation, completion of a food service safety and sanitation course (Serve

Save Certification) or any equivalent combination of training, education and

experience. Culinary school or Hospitality Management education is a strong

plus. Strong computer skills/knowledge including Microsoft Office (Word, Excel,

Outlook) and online ordering portals required. Nutrition knowledge as it

relates to the needs and requirements of seniors preferred.

ESSENTIAL DUTIES

AND RESPONSIBILITIES

Culinary

Competencies

Create

and produce a la carte’, restaurant, catering, and cycle menus for multiple

dining venues. Demonstrate quality and consistency in batch cooking, scaling,

and quick service items. Trains, coaches, and assists cooks to achieve their

best when preparing food. Maintains oversight and management of food cost and

portion control. Provides final critique of items to ensure exceptional plating

and presentation. Maintains inventory, par levels, and product rotation for

food and supplies.

Customer

Meals

Oversee

and assist with meal preparation and service based on established menus,

regulations, established policies, procedures and best practices. Regularly

solicits customer feedback and incorporate solutions regarding the quality and

satisfaction with meals served into meal and service planning. Assist with menu

planning. Maintain and monitor accurate meal documentation records per

established procedures. Assist with cleaning of equipment and work areas.

Participates in Food Committee and/or Resident Council Meetings.

Customer

Dining

Create

a positive dining experience for customers that promotes their independence,

choice and overall wellbeing. Encourage customer participation in the dining

program, and meal activities.

Operational

Management

Implement

established policies, procedures and practices. Ensure that policies and

procedures are understood and implemented by staff. Ensure safe food handling,

labeling, storage, safety and sanitation standards are maintained. Demonstrate

the ability to safely and effectively use all needed equipment. Ensures

utility/dish area exceeds regulatory compliance. Apply the knowledge and skills

needed for the position, including technical competency in food safety and

maintain knowledge of organization and industry policies and practices.

Performs weekly inspections of all food services functions to ensure that

quality control measures are continually maintained. Works closely with

Director to maintain emergency supplies and adherence to safety and sanitation

regulations.

Management

Participation

As

a member of the Dining Services management team, actively participate in

department, community and facility activities, meetings and processes.

Effectively collaborate with department, community and facility staff to

promote the residents’ total wellbeing. Encourages collaboration among all team

members and is seen as a team player. Maintain effective communication systems

with all customers.

Financial/Purchasing

Leads

ordering, receiving, stocking, maintaining inventory, monitoring and tracking

food supplies efforts. Follows department budget for food and supplies.

Purchases from approved vendors as determined by Liberty Senior Livings

corporate purchasing agreements. Demonstrate good stewardship of available

resources (supplies, utilities, time).

Training

/ Educator Role

The

Executive Chef is the lead position and requires the ability to instill

excellent food preparation and presentation skills to his/her culinary team.

Review and monitor competence of food services personnel to establish training

needs. Performs hands on, verbal, and written training to elevate skill sets of

employee’s areas of need. The Executive Chef may provide culinary classes to

residents, employees, and the general public in a wide variety of cuisines.

He/she may serve as preceptor/mentor for hospitality/culinary students in areas

of hospitality management.

He/She

strives to keep up to date with trends and changes within the housing with

services industry by attending educational events as pre-approved by the

facility.

Other

Duties as Assigned.

He/She

reviews, documents, and promptly resolves all resident complaints concerning

the dining services department. In the event of a fire or other emergency,

he/she assists with resident evacuation. He/She attends in-service training and

other work-related meetings as required or approved. He/She carries out special

projects as identified by the Director of Food and Beverage. He/She helps with

any other areas of the building as needed. Must be able to work a variable

schedule as needed, including evenings and weekends.

QUALIFICATIONS

The

Executive Chef must have the ability to work calmly and efficiently under

varying workloads. Must have the ability to multitask especially during times

of high productivity. Must have effective verbal and written communication

skills; can clearly get a message across and receive the desired outcome. Must

also be dependable and have good problem-solving skills.

The

Executive Chef is also required to have an ability to read, write and speak

English well enough to communicate with staff, residents and visitors. The

Executive Chef must complete and pass a state required background study form

which checks for criminal convictions or serious/recurring maltreatment.

The

Executive Chef follows and abides by the HIPAA (Health Insurance Portability

and Accountability Act) privacy policy as administered by Liberty Senior

Living.

The

Executive Chef will recognize the importance of customer service, and strive

each day to provide an exceptional experience for each person they serve.

He/She will know that all residents, patients, clients, families, volunteers

and coworkers are all customers, and will work to ensure that every interaction

they have with them is positive.

PHYSICAL

REQUIREMENTS

Vision

– Must be able to read normal print, to note resident condition, color changes

Hearing

• Must be able to hear normal tones, intercom, and fire alarm.

Speech

– Must be able to speak English, communicate with patients, families, and other

staff.

Physical

• Must be able to tour facility daily. Intermittent sitting, standing, and

walking required. Must be able to lift

50 lbs.

Other

• Must be able to read and write English.

Must

be able to detect odors that are obvious to normal sense of smell.

About The Barclay at SouthPark

The Barclay is a Luxury Retirement Community that is the latest addition to the Liberty Senior Living portfolio. We are looking for new team members with great attitudes and a willingness to make a difference. Liberty emphasizes personal independence among our team, patients, and residents who have made Liberty part of their lives. We offer the best of both worlds for employees: an organization large enough to extend many career paths and opportunities, but small enough to make you feel like part of our family.

Pay: $75000 - $85000 / year

Supplemental pay:

• Signing bonus
• Bonus pay

Benefits:

• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• 401(k)
• 401(k) matching
• Referral program

Job types: Full-time

Education: No education required

Work location: On-site