Executive Chef - Senior Living

Friendly Senior Living•Rochester, NY

1d•$75,000 - $85,000

About The Position

The Executive Chef directs culinary operations to provide high-quality, nutritious meals for residents, employees, and guests. The role oversees meal preparation and production for residents, employees, an independent living facility, Bistro Café, Employee Café, and catering functions. The Executive Chef creates and institutes semi-annual cycle menus and standardized recipes, oversees purchasing, employee training, and record keeping, directs food preparation, service, and sanitation, and is accountable for meeting company financial goals. The Executive Chef reports directly to the Dining Director and supervises all food service personnel. The role works closely with the Dining Director, Clinical Dietitian, Production Manager, Food Service Supervisors, and other staff. It balances budget constraints with resident preferences while ensuring compliance with dietary and food safety regulations. The position requires a dependable, punctual, hospitality- and service-oriented employee who follows organizational policies and can work as required by the position. Work is performed in a clean, well-lit community setting. The employee must meet FSL's general health requirements and may be asked to assist with resident evacuations or other emergency safety procedures.

Requirements

Associate degree in Culinary Arts or Food and Beverage Management.
At least 5 years of culinary or production experience.
Ability to read, write, and perform simple math calculations.
Proficiency in Microsoft Office products, including Word, Excel, and Outlook.
Basic food knowledge and the ability to apply it.
Dependability and punctuality, including working scheduled shifts unless physically unable or approved for PTO.
Reliable transportation to and from work.
Clean and neat appearance and a friendly, hospitality-oriented, service-oriented personality.
Ability to follow work-related procedures and organizational policies.
Ability to perform essential job functions, with reasonable accommodation where applicable.
Must meet FSL's general health requirements.

Nice To Haves

ServSafe certification and/or County Sanitation certification.

Responsibilities

Develop recipes and portion specifications based on consumer tastes, nutritional needs, product specifications, preparation requirements, procedures, and budget constraints; participate in purchasing specifications, product and recipe testing, and menu development.
Partner with Clinical Dietitians to ensure recipes and menus align with patient diet orders and Health Systems programs.
Review daily storage, production, and service plans with production staff; ensure production and waste records are accurate and recipes are followed.
Monitor food service lines across operations to ensure food quality and selection meet customer needs and FSL standards.
Inspect kitchen equipment and ensure it is clean and in good working condition through facility preventative maintenance programs.
Direct and review the team on HACCP regulations, occupational safety standards, and proper maintenance procedures.
Train supervisors continually, upgrade employee skills, and optimize labor utilization.
Interview, hire, evaluate, discipline, and make employment or termination decisions regarding dining personnel as appropriate; develop and update employee job descriptions and performance standards.
Orient new employees, appraise performance daily, make necessary adjustments or corrections, and conduct formal culinary staff appraisals.
Maintain records and bookkeeping, take and evaluate weekly inventory, maintain weekly operating reports, and report in accordance with company systems, policies, and procedures.
Maintain customer contact to understand acceptance of the food program; build rapport with staff and work with the Dining Director to address customer complaints, suggestions, and requests promptly.
Conduct weekly meetings with supervisory team members and food service employees, communicate with Administration about problems, and document disciplinary counseling in accordance with corporate policy.
Fill in where needed to ensure resident service standards and efficient operations.
Keep personal work areas clean, neat, and efficiently arranged.
Perform other tasks as requested by the Dining Director.