Chef de Cuisine
About The Position
The Chef de Cuisine assists the Executive Sous Chefs by managing all culinary and utility staff, focusing on training chefs, cooks, and other team members to deliver an exceptional dining experience. Key responsibilities include overseeing and upholding efficient, safe, and sanitary culinary operations and food service, ensuring regulatory compliance and an excellent guest experience. This role involves comprehensive team leadership and management, encompassing the full cycle of staff oversight, from interviewing and hiring to training, work assignment, performance evaluation, rewarding, accountability, and effectively resolving complaints. Oversees all Culinary operational success across Westminster-Canterbury. Always model our core values of respect, passion, and professionalism, and hold others accountable for doing the same.
Requirements
- Associates degree or industry equivalency – Culinary or Food Service Related.
- 4 years experience leading a Culinary Team.
- Must meet state and local food handler requirements.
- Must obtain and maintain the ACF Certification within 18 month upon hire date
- Must obtain and maintain ServSafe & CPR certification within 1 year of hire.
- Knowledge of food safety and sanitation procedures and practices.
- Available to work a flexible schedule, including weekends, holidays and early morning/ late night shifts.
- Neat, clean, and professional appearance.
- Willingness to receive annual flu vaccine during flu season (Oct-May)
Nice To Haves
- Demonstrated background managing multi-site restaurants
- Knowledge of the Long-Term Care industry
- Strong customer service background
Responsibilities
- Owns Safety, Sanitation and QA regulatory readiness in all kitchens across Westminster-Canterbury.
- Maintains and upholds all Dining Services/ In House policies including but not limited to Uniform, Attendance, Safety, Sanitation policies.
- Plans and participates in planning menus and utilization of food. Estimates food consumption and purchases or requisitions food and culinary supplies and equipment.
- Directs food apportionment policy to control costs.
- Supervises the Culinary & Utility team; coordinating assignments to ensure economical and timely food production for all levels of Cares including Catering and Nutrition Care at Hoy Center.
- Observes methods of preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared accordingly and minimize waste.
- Devises special events and develops consistent recipes.
- Establishes and enforces nutrition, sanitation, safety, satisfaction and merchandising standards.
- Ensures compliance with all sanitation, ServSafe and safety requirements.
- Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards
- Organizes/ upholds cleaning equipment in a timely fashion
- Cleans workstation thoroughly before leaving the area for other assignments
- Represents WCCBS in accordance with Mission and Values at all times, in a friendly manner in all resident, guests and team member interactions.
- Demonstrates a complete understanding of daily menu items and explains same to customers· accurately.
- Rounds in all levels of care and catering events to gather feedback and problem solve with lasting resolutions.
- All other duties as assigned.
Benefits
- Medical, Dental, Vision Insurance (Available Day One!)
- Life & Disability Insurance (Short- and Long-Term)
- Retirement Plan with Employer Match
- Paid Time Off (PTO) & 6 Paid Holidays (+ 2 Floating Holidays)
- Tuition Assistance + Scholarships for You & Your Family
- Employee Assistance Program (EAP)
- Legal/Identity Theft Protection Plans
- Team Member Discounts
- Career Growth & Leadership Development Opportunities
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
