Executive Chef - Avocet Playa Vista

Avocet Playa Vista•Los Angeles, CA

About The Position

The Executive Chef administers, plans, and directs the food service department to provide high-quality dining for residents. The role oversees menu development, food preparation and service, purchasing, sanitation, safety, staffing, training, equipment maintenance, and inventory while managing departmental costs and budget. The chef works with the Executive Director, Dining Room Manager, corporate food and beverage team, health care personnel, and dietary specialists to meet nutritional needs, accommodate special diets, comply with regulations and organizational standards, and support resident satisfaction. The community offers made-to-order dining with seasonal and regional menus, and advertises no late nights.

Requirements

Five years of supervisory experience.
Ability to write reports, business correspondence, and procedure manuals.
Ability to apply fractions, percentages, ratios, and proportions to practical situations.
Ability to develop, monitor, and adjust a budget.

Nice To Haves

Food service experience in hospitality, a country club, or the senior living industry.

Responsibilities

Administer, plan, and direct food service department activities to provide quality food service.
Monitor key operational indicators and implement established policies, procedures, and performance standards.
Develop and deliver staff training; select, orient, coach, schedule, and supervise kitchen personnel.
Manage the food service budget and control departmental costs.
Direct menu formulation, food preparation and service, purchasing, sanitation, safety practices, and personnel utilization.
Maintain food purchasing and inventory, and ensure equipment is properly maintained and clean.
Coordinate interdepartmental professional activities and advise management on food service matters.
Consult with physicians, health care personnel, and dietary specialists about residents’ nutritional needs and dietary restrictions.
Formulate menus for special diets and integrate them with standard menus; inspect meals for dietary compliance, palatability, and appearance.
Work with the Executive Director to ensure menus and procedures comply with nutritional standards, government regulations, and organizational procedures, and to support resident satisfaction and quality.
Respond to residents’ special needs and emphasize safe food handling practices.
Work closely with the Dining Room Manager and corporate food and beverage team to meet SRG service standards, policies, procedures, and compliance requirements.
Promote and support the Genuine Hospitality Program.
Maintain professional conduct and appearance, confidentiality, and compliance with applicable regulatory and accrediting standards; keep the program prepared for inspections through audits and updated policies, documentation, and environmental standards.
Participate in departmental and community meetings and projects as directed by the Executive Director.