Chef de Cuisine

Kisco Senior Living•Laguna Niguel, CA

9d•$70,000 - $75,000

About The Position

The Chef De Cuisine works side by side with the culinarians to ensure the highest quality of seasonally prepared meals is served daily through various venues. What do we do? 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 the past 25 years. All offers of employment are subject to satisfying our pre-employment process which includes: successfully passing a drug screen, TB Test and Background Check Kisco Senior Living is an Equal Opportunity Employer

Requirements

A passion for excellence
Be a great team player
C ulinary degree and 3 years professional culinary experience in established scratch cooking food production . In lieu of culinary degree, candidates that possess 7-10 years professional culinary experience in established scratch cooking food production will be considered .
Menu creation and ability to teach cooking techniques, regional cuisines and culinary skills .
Should have extensive experience in a multitude of cuisine s and preferably classically trained .
Must poss ess strong communication and leadership skills.
A current Food Handler’s Certificate is required

Nice To Haves

Vendor management, purchasing and costing experience preferred .

Responsibilities

Creates and implements vision for service excellence in dining
Manages and improves resident and family satisfaction, loyalty within dining program
Accountable to identify , benchmark and leverage best practices of customer experiences within dining program
Develop and maintain effective relationships and two-way communication with residents and families
Communicate the company vision and strategy to create alignment between daily activities and company strategy
Create and prepare high quality meals utilizing fresh quality ingredients and scratch made recipes consistent with local custom and tastes
Demonstrate senior culinary leadership using advanced cooking techniques, diverse cuisines and new cooking equipment
Create seasonal menu(s) that align with regional preferences promoting choice and options for residents, guests and associates
Effectively superv ise culinary department operations on a day-to-day basis informing the Food and Beverage Director of key operational changes and updates
Full responsibility and supervision of the culinary team including all cooks and production associates , teaching, leading and inspiring cooking techniques and best practices
Preventatively m aintain all kitchen s, store rooms and scullery in a clean sanitary condition according to state health code or regulatory agency
Serve as morning or evenin g cook at the community as needed
Maintain inventory control of quantity and condition of all kitchen small wares , equipment and supplies
Responsible for the safe working condition of all food service equipment
P urchase all food and non-food supplies from approved vendors , use local artisan vendors where possible
Direct responsibility of cooks and utility workers.