Executive Chef

Three Oaks Senior Dining LLC•Topton, PA

About The Position

Three Oaks Senior Dining is a boutique dining services company focused on personalized dining in senior living communities. The Executive Chef leads the day-to-day kitchen operation, supports high standards of food quality, sanitation, service, and presentation, and works collaboratively with the leadership team, Corporate Chef, Resident Food Council, other departments, kitchen staff, clients, residents, and guests. The role oversees menu development and implementation, production planning, inventory, food-cost controls, staff supervision and training, and financial responsibility while promoting resident satisfaction. The position requires a professional, ethical, adaptable leader who can manage multiple priorities in a fast-paced setting, motivate and develop employees, communicate respectfully, and maintain a safe, clean, and organized kitchen. The chef may also prepare and serve food at an a la carte station and perform other assigned duties.

Requirements

High school diploma or equivalent and 8 years of related work experience; alternatively, a 2-year Culinary degree or 4-year Hospitality degree and 4 or more years of related work experience.
Valid ServSafe certification.
Must comply with dress code requirements.
Must be able to work nights, weekends, and some holidays.
Working knowledge of Microsoft Office and Google Docs.
Ability to type 20 words per minute.
Advanced knife skills.
Complete knowledge of kitchen equipment.
Ability to communicate professionally and respectfully with clients, coworkers, and other departments, and hold staff to the same professionalism standards.
Ability to monitor performance and take corrective action or make improvements.
Ability to motivate, develop, and direct people and identify suitable candidates for work.
Ability to manage own time and the time of others.
Willingness to learn and grow; mature judgment and behavior; honesty, ethics, positive attitude, and high standards for work areas and appearance.
Ability to stand for long periods, up to 8 hours, and walk or otherwise remain mobile.
Ability to reach, bend, stoop, push, and pull; frequently lift up to 35 pounds and occasionally lift or move 40 pounds.
Close, distance, peripheral, and depth vision, and ability to adjust focus, with or without corrective lenses.
Dependability, stress tolerance, leadership, self-control, and attention to detail.

Nice To Haves

Senior living or healthcare dining experience.
Catering and banquet experience.

Responsibilities

Ensure proper sanitation practices by cleaning and sanitizing work stations and equipment.
Follow Three Oaks, client, regulatory, and safety rules and procedures; provide training such as sanitation and allergy training as needed.
Coordinate with related food and beverage departments to ensure smooth kitchen operations.
Maintain accurate ingredient-use records and control food costs.
Work with the leadership team to understand financial information, including sales reports and meal counts, and support fiscal responsibility and resident satisfaction.
Meet with the Resident Food Council to understand needs and requests, create new menus, and oversee their development and implementation.
Work with the Corporate Chef on specials, menu efficiencies, and costing strategies.
Direct day-to-day kitchen functions and supervise, instruct, and guide cooks and other kitchen staff.
Maintain preparation, plating, and presentation standards.
Orient employees to the department and train them on job responsibilities.
Hold daily shift meetings and weekly in-service meetings.
Provide recipes for production sheets and ensure staff follow recipes; provide kitchen staff with daily production sheets and attached recipes.
Review weekly BEOs and assign preparation and other duties on production sheets.
Prioritize and assign work, conduct performance reviews, and recommend and implement procedural or production changes.
Prepare food and serve customers at an a la carte station when needed.
Provide high-quality customer service.
Prepare food using kitchen equipment, including measuring and mixing ingredients; washing, peeling, cutting, and shredding produce; and trimming and cutting meat, poultry, or fish.
Taste products, read menus, estimate food requirements, check production, maintain records, plan production requirements, and requisition supplies and equipment.
Report accidents and injuries promptly.
Produce small- to large-batch goods using classical and contemporary cooking, plating, and garnishing techniques.
Select recipes for menu cycles, prepare bakery items, receive inventory, move and lift foodstuffs and supplies, and prepare meals for customers requiring special diets.
Enter menu cycles, special menus, recipes, and production into the menu management platform or other production program.
Teach staff to use the production system and production program as needed for their roles.
Use production software to enter pre- and post-production data.
Take weekly inventory and enter it into the production system.
Perform other duties and responsibilities as assigned.