Executive Chef

Life Care Services•Naples, FL

2d•Onsite

About The Position

The Arlington is recruiting for a hospitality-focused Executive Chef to join their team. The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared, and maintaining a positive, courteous work environment for staff and residents. This person is a key member of the culinary departments management team, adhering to policies and procedures and upholding the Community’s mission, philosophy, values, and the Company’s vision, principles, and Hospitality Promises.

Requirements

Associate’s or Bachelor’s degree in Culinary Arts preferred, with a minimum of three (3) years of experience as a Chef or Kitchen Manager in a food service environment.
Current ServSafe® certification and all required state food safety and sanitation certifications/licenses.
Comprehensive knowledge of menu planning, food preparation and production, food service operations, and applicable health, safety, and regulatory requirements (Health Department, OSHA, etc.).
Strong leadership, communication, teamwork, and organizational skills, with the ability to effectively coordinate kitchen staff and collaborate across departments.
Ability to work in a fast-paced environment, perform basic mathematical calculations, communicate effectively in English, and respond to community emergencies as needed.

Nice To Haves

Previous experience in hospitality, senior living, healthcare, or hospital food service settings preferred.

Responsibilities

Supervise employees in the Kitchen.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.
Plan, staff, organize and coordinate the preparation of all meals in all levels of care.
Plan menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield.
Monitor the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards.
Ensure compliance with Resident dietary restrictions.
Walk dining room each night to ensure resident satisfaction and feedback.
Observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
Give instructions to cooking staff in fine points of cooking.
Cook and carve meats, and prepare dishes.
Receive and validate all food deliveries against order form.
Inventory food items monthly.
Conduct regular Quality Assurance Audits.
Practice safe and sanitary food handling.
Practice all safety and loss prevention procedures.
Attend "Food Forum" meetings.
Monitor budgeted line items and keep variance within targeted range.
Ensure cleaning and sanitation of kitchen equipment and areas.
Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.