Executive Chef

Benchmark Senior Living•Redding, CT

23h•$100,000 - $110,000•Onsite

About The Position

Meadow Ridge, a Benchmark Senior Living community, is the premier life care retirement community in Fairfield County, located on 136 acres in beautiful Redding, Connecticut. Our goal, every day, is to make our residents feel at home, because when they are with us at Meadow Ridge, it is their home. In this unique and enriching environment, we offer Independent and Assisted Living apartment homes, as well as a skilled Health Center where we provide our residents with quality care and services. Meadow Ridge is seeking an experienced and skilled Executive Chef to join our growing team of professionals at Benchmark Senior Living. As the Executive Chef you will oversee and direct all food procurement and production, food presentation, and all back-of-the-house activity. Expected to always meet or exceed community food service standards, adhering to budgetary requirements, and managing kitchen operations in a cost-effective manner.

Requirements

Associate’s degree in culinary arts program preferred
Minimum of three years’ experience as a Chef/Kitchen Manager in a food service environment
Successful completion of recognized food safety course
Consistently participates in professional/in-service training to maintain a current understanding of best practices
Stays connected to professional developments in the field by reading, attending conferences and learning sessions

Responsibilities

Plans, staffs, organizes and coordinates the preparation of all meals in all levels of care
Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield
Procures all food product in accordance with menu cycles and budgetary guidelines
Procures all cleaning and paper goods as needed in accordance with budgetary guidelines
Monitors 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
Maintains all regulatory documentation on dining standards to ensure Federal, State and Local regulatory compliance
Ensures compliance with resident dietary restrictions
Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed
Receives and validates all food deliveries against order form
Inventories food items monthly
Conducts regular Quality Assurance Audits
Practices safe and sanitary food handling
Practices all safety and loss prevention procedures
Attends regularly scheduled resident or family “Food” meetings
Monitors budgeted line items and keeps variance within targeted range