Chef De Cuisine

Kisco Senior Living•Greensboro, NC

About The Position

The Chef de Cuisine @ Abbotswood at Irving Park supervises the preparation of all meals for residents, guests and associates. This position is an integral part of our heart of house, working side by side with the culinarians to ensure the highest quality of seasonally prepared meals is served daily through various venues while maintaining excellent sanitation and cleanliness. What will I do every day? Manage and improve resident and family satisfaction and loyalty using a variety of listening and learning methods, process improvement, and the anticipation of and responsiveness to needs and concerns Create exciting seasonal menu(s) in collaboration with the Culinary Services Director Mentor and grow dining associates Perform daily quality assurance testing on raw goods, plated foods and prepared meals Maintain excellent sanitation and cleanliness What will I need to be successful in this role? We create a great place to live for our residents and a great place to work for our associates. Kisco Senior Living has been a dynamic, award-winning leader in the senior living industry for over 30 years. All offers of employment are subject to satisfying our pre-employment process, which includes successfully passing a drug screen, a job specific-related physical, a TB test, and a background check. If selected for employment, the company will cover the cost of these pre-hire requirements Kisco Senior Living is an Equal Opportunity Employer

Requirements

A passion for excellence
Be a great team player
Be a progressive and creative thinker
Have a culinary certification
A minimum of five years professional culinary experience in quantity food production, menu writing and kitchen management
A current Food Handler’s Certificate is required

Responsibilities

Instruct and educate culinary associates in diverse cuisines and new cooking equipment
Manage and improve resident and family satisfaction and loyalty using a variety of listening and learning methods, process improvement, and the anticipation of and responsiveness to needs and concerns
Create exciting seasonal menu(s) in collaboration with the Culinary Services Director
Mentor and grow dining associates
Perform daily quality assurance testing on raw goods, plated foods and prepared meals
Maintain excellent sanitation and cleanliness