Executive Chef

The Aspenwood Company•Houston, TX

23d

About The Position

The Executive Chef leads kitchen and dining staff and manages food preparation and dining operations in a senior living environment. The role oversees staffing, food quality, safety, sanitation, cost control, and service for residents, employees, and guests, and consults with the Director of Dining Services about meal production and special events. The position is located at Village of Southampton and pays $87,000 per year.

Requirements

Associate degree, culinary degree, at least five years of related experience, or an equivalent combination of education, training, and experience.
More than five years of experience as a chef.
ServeSafe certification.
Excellent communication and customer service skills.
Must pass a background check and drug screen.

Responsibilities

Supervise kitchen and dining staff, including participating in hiring, discipline, assessments, and termination of direct reports.
Recommend compensation for hires, promotions, and merit increases.
Develop and maintain employee schedules to ensure all functions are staffed.
Oversee cooks and kitchen staff in preparing, portioning, garnishing, and storing food.
Develop and implement standard recipes and food preparation and presentation techniques to maintain quality and control food costs; exercise portion control.
Evaluate food products and taste food to ensure consistent quality and palatability.
Establish and maintain cleaning and maintenance schedules for kitchen areas and equipment.
Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure economical and technically correct food preparation.
Manage labor within budgeted labor cost goals and control food and payroll costs to achieve profitability.
Implement employee training in safety, sanitation, and accident prevention.
Ensure proper staffing for productivity and quality standards.
Order and, when applicable, approve requisitions for products and other food supplies.
Consult with the Director of Dining Services about food production for meals and planned special events.
Conduct regular quality assurance audits.
Perform responsibilities in accordance with the company’s Code of Business Conduct, professional standards, and applicable state and federal laws.
Maintain a professional appearance and personal hygiene in accordance with company policies.
Assist with special projects or tasks and perform other duties as assigned.