Executive Chef

Presbyterian Villages of Michigan•Fort Gratiot Charter Township, MI

7d•Onsite

About The Position

Responsible for the successful culinary operation. Committed to providing food and quality with the greatest value to all customers. Responsible for all food production, including resident and guest meals, catering, and special events. Responsible for procurement.

Requirements

Culinary Degree or certification.
If certification only, should have 3 years’ experience.
Must be able to operate a computer, including Microsoft office.
Must hold or obtain valid Food Handler’s Certification
Excellent math skills
Computer skills including Microsoft Office; ability to use vendor online ordering systems.
Ability to read and interpret documents, write routine reports and correspondence, speak effectively before groups of residents or employees.

Nice To Haves

Prior management experience is desirable.

Responsibilities

Interviews, hires, trains, and develops culinary and utility employees under the direction of the Director of Dining Services; plans, assigns and directs work; appraises performance; rewards and disciplines employees; addresses complaints and resolves problems; complies with established labor regulations, manages in compliance with Presbyterian Villages of Michigan established policies and procedures.
Plans an executes menus for resident meals, special events, and catering.
Operates with budget compliance for food and labor related to Culinary
Achieves resident satisfaction goals.
Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints. This is done is conjunction with overall department standards.
Determines work procedures, prepares work schedules, and expedites flow for subordinate employees.
Establishes and maintains applicable preventative maintenance inspections and systems in conjunction with facilities department.
Assures food and supplies are secure to limit theft.
Is responsible for all food and supply purchasing utilizing approved vendors and procedures.
Oversees and participates in the preparation and service of food and beverage items in adherence to standards for preparation, presentation, portion control, safety, and sanitation. This includes the utilization of system and forms such and recipes and production sheets. Maintains production records
Directs and participates in maintaining safety and sanitation standards, including the development of sanitation and cleaning schedules
Assures that all food is prepared and ready to serve on time.
Responds to customer complaints
Stays on top of current menu trends.