Executive Chef - Full Time

Pinnacle Living • Williamsburg, VA

75d

About The Position

Direct responsibility for all aspects of kitchen operation, to include team staffing, purchasing, storage, production, sanitation, and service. Assures compliance with all local, state, and federal regulations and agencies. Plans daily menu offerings as well as assists in the planning of all cycle menus, special functions, and events. Assists the Director of Dining Services in the overall operation of the facility.

Requirements

• Expert with extensive knowledge of dining production practices and the ability to lead and direct multiple dining priorities.
• Subject matter expert knowledge and understanding of therapeutic food production, including oversight to purchasing and receiving.
• Knowledge of Health Department Regulations related to food storage, preparation, and service in a CCRC.
• Ability to use and maintain kitchen equipment, including specialized equipment.
• Good communication skills.
• Proficiency with Microsoft Office - word processing and spreadsheets.

Nice To Haves

• A culinary degree is preferred.
• American Culinary Federation (ACF) Certified Executive Chef (CEC) preferred.

Responsibilities

• Supervises all kitchen team members and maintains adequate staffing.
• Responsible for recruitment and retention. Interviews and recommends to the Director of Dining Services applicants for hiring and evaluates team member performance and makes recommendations on disciplinary actions.
• Organizes, directs supervises and assigns responsibilities to the kitchen team members and counsels team members, as necessary.
• Responsible for planning cycle and daily menu offerings and leads kitchen team members in daily production.
• In consultation with the Director of Dining Services, Dietitian, and Dining Room Manager, develops and maintains Policies and Procedures Manual as required by State and Federal licensing regulations.
• Writes cycle and therapeutic menus to include 'Heart Healthy' selections.
• Plans special meals for parties, banquets, etc.
• Maintains recipes and production sheets for each menu cycle.
• Assures that all purchasing, receiving, and storage is in accordance with established policies and applicable regulations.
• Inspects serving line and works closely with Dining Room Manager to ensure food presentation is neat, palatable, attractively garnished, and correctly served.
• Monitors all kitchen equipment to ensure safe and sanitary conditions.
• Completes work schedules for kitchen personnel.
• Completes regular-periodic physical inventory for all food and supplies.
• Tracks food cost on all menu offerings.
• Inspects all food leaving the kitchen for remote service to ensure proper quality, temp. and overall, prior to service.
• In consultation with the Dining Room Manager, has service review orientation before each meal to explain food being served and any special instructions to food servers.
• Maintains daily record of food times and temps.
• Maintains daily log of equipment temps.
• Serves as 'Manager on Duty' in the absence of Director of Dining Services, and Assistant Director of Dining. Also serves as weekend Manager on Duty.

Benefits

• Serve Safe certification required.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Religious, Grantmaking, Civic, Professional, and Similar Organizations
• Education Level: Bachelor's degree
• Number of Employees: 501-1,000 employees