Job description

Cura Hospitality is hiring an Executive Chef at St. Catherine's Village in Madison, MS!

As part of the management team, the Executive Chef supervises the quality standards and practices of the food production process including purchasing, food specifications, meal preparation, service and sanitation. Orients and trains new employees in production areas. Develops standardized recipes and utilizes other production tools to ensure food quality and cost objectives are met. Participates in the planning and execution of special events. Supervises and oversees culinary and utility teams.

ESSENTIAL FUNCTIONS

Client, Resident, and Guest Relations

• Responds to client, resident and guest meal surveys to identify areas for improvement.
• Develops and maintains cooperative and congenial rapport with staff in other departments.
• Visits all dining areas to assess customer satisfaction levels; evaluates customer suggestions and implements changes as needed.

Financial Results:

• Purchases all food according to budget and approved purchasing guidelines.
• Prepares food cost reports and reviews them with the General Manager or Director.
• Ensures that proper portions of food are being served, monitors waste, and oversees food preparation to minimize waste so that food costs stay within approved budget guidelines.
• Prepares meal counts for food preparation and monitors accuracy.

Operational Execution:

• Ensures high quality, palatable and well-presented foods are served to residents, staff, retail customers and catering guests.
• Assists in the completion and implementation of production sheets, recipes, order books, temperature logs, etc. as needed. Monitor staff to ensure systems are utilized.
• Develops menus to meet customer preferences, seasonal variances and cost objectives.
• Maintains all Quality Assurance files and logs at 100% completion and compliance, taking corrective actions required and documenting such action for follow-up.
• Ensures employee practices meet HACCP and infection control standards.
• Enforces safety standards with team members. Ensures safety problems are corrected to prevent staff injuries.
• Ensures sanitation standards are enforced. Implements and maintains routine cleaning procedures.
• Assists in the planning and execution of catered events in conjunction with other team members.
• May assume responsibility for the General Manager or Director in his/her absence.
• Communicates to staff regularly both formally and informally, holds daily production update meetings.
• Is knowledgeable of Department of Health, and Federal OBRA standards. Ensures team member practices comply with standards.

Human Resource Practices:

• Orients and train staff to ensure competence in job performance, equipment use and safety and sanitation practices
• Adheres to the human resource policies and procedures of the facility. Treats team members with fairness and respect.
• Participates in hiring, orienting, performance appraisal, and discipline of staff.
• Serves as a role model for team members by maintaining standards for appearance, dress, attendance and professional behavior.

Qualifications:

• 3+ years’ progressive culinary management experience.
• Associate degree in culinary arts preferred.
• American Culinary Federation certification desirable.
• Ability to organize workloads and meet time deadlines.
• Strong leadership and team management skills.
• Event/catering experience helpful.
• Proficiency with Microsoft software programs.

Physical Demands and Working Conditions:

• Lifting objects up to 50 lbs.
• Bending, reaching and grasping.
• Walking short distances.
• Exposure to high noise levels.
• Exposure to high heat and humidity levels.
• Standing for long periods on hard surfaces.

Job Hazards include:

• Burns, cuts, slips, falls and back sprains.

About Elior North America

Elior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 17,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.

We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Pay rate:

• Yearly pay

Shift:

• 8 hour shift

Weekly day range:

• Monday to Friday
• Weekend availability

Experience:

• Culinary experience: 1 year (Preferred)

Work Location: One location

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