Executive Chef

Arrowhead Assisted Living•Osage Beach, MO

5d•Onsite

About The Position

The Executive Chef oversees all kitchen operations including but not limited to restaurant-style main dining room, ancillary pub and coffee shop, in-house specialty and catered events, and occasional external catering. Actively participates in daily food production, oversees the kitchen staff, completes and participates in staff training and development and provides input for appraisals and discipline.

Requirements

Must have Bachelor’s Degree from a four-year college or university; or 5 or 6 years related experience and training; or equivalent combination of education and training.
Must be proficient in common computer programs including Microsoft Word and Excel.
If required to operate a motor vehicle for business purposes, must successfully complete the requirements contained in Company’s Motor Vehicles policy.
Must be able to read, write, speak, and understand the English language.
Must be able to push, pull, move, and/or lift a minimum of 30 pounds to a minimum height of 3 feet and be able to push, pull, move, and/or carry such a weight a minimum distance of 4 feet.
Must be able to bend, stoop, kneel, crouch, perform overhead lifting, and perform other common physical movements as needed for your position.
Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and, at times, hostile people within the Community.
Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.

Nice To Haves

Post-secondary training with Certificate of Completion from accredited culinary program preferred.

Responsibilities

Comply with the Community’s personnel, safety, and corporate policies and procedures.
Treat residents, family members, visitors, and team members with respect and dignity.
Maintain the confidentiality of all resident and family information.
Operates main kitchen and ancillary services within established health, safety and sanitation guidelines put forth by the local Health Department, Fire Safety and Federal guidelines at all times.
Actively ensures daily food preparation of the highest caliber in terms of quality taste, texture and presentation; taking advantage of all opportunities to improve our resident experience.
Coaches and provides leadership to all the kitchen staff to maintain food and service at the highest levels and maintain a professional workforce.
Ensures the highest standards of sanitation, cleanliness and safety are maintained throughout the kitchen and ancillary outlets at all times.
Monitors resident acceptability of scheduled menu items and adapts menu offering to maximize resident satisfaction.
Address any internal or external resident or family concerns pertaining to food operations throughout the day.
Ensures adequate ordering and inventory of all food and non-food items for every outlet for efficient kitchen operations.
Ensures all food is received, stored, labeled rotated and produced to ensure high standards of freshness, minimizing waste and maximizing quality.
Plans and executes special events throughout the facility including but not limited to Sunday Brunch, Holiday themed meals, Mother’s Day Brunch, resident choice meals, sporting event themed meals in the pub, cookout nights through the warmer months.
Oversee all food deliveries to ensure all food items have been delivered and stored according to nationally recognized food safety standards.
Creation and implementation of menus.
Outlines and supports safe work practices and provides a safe working environment at all times.
With cooperation of Corporate staff, ordering foods and culinary related equipment deemed as necessary for the facility food service operations.
Recruits, interviews and trains all new staff members.
Holds all staff accountable to established policies and procedures.
Schedules and coordinates work flows for all department staff.
Responsible of compliance to all State and Federal regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.