Executive Chef

Covenant Living•Spring Valley, CA

25d•$70,644 - $89,088

About The Position

We Are Inspired to Serve. Join us! Responsible for maintaining a high level of quality and consistency in the timely preparation, production, and service of meals served to residents, guests, and employees of Covenant Living. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Responsible for the sanitation of the work area and for the safe and sanitary handling of food, supplies, and equipment, along with supervision of the cooks and dining staff. Leading Food Production and Delivery: Supervises and oversees the kitchen staff in the preparation and service of all food production following standard recipes, product specifications, menu planning, and portion sizes. Assists in the preparation and service of foods requested by other departments as well as those needed for special occasions. Assures that special diet orders are completed following menu extension guidelines. Directs daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines. Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems (e.g. recipe substitutions). Orders food and equipment. Ensures that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized. Leading Staff: Trains other chefs in and outside of account on culinary skills and serves as technical expert. Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards. Ensures staff are up-to-date in certifications and training (such as ServSafe). Manages by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate. Kitchen Compliance and Sanitation: Ensures compliance with all federal, state and local regulations as well as policies and procedures (e.g. HACCP, quality assurance, safety, operations, ServSafe, personnel). Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards. Understands, complies, and promotes all policies regarding residents’ rights. Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents. Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating. Ensures proper storage of foods and supplies at all times and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks. Attends in-services as required by corporate, state, and federal mandates. Budget, Operations, and Cost Management: Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary. Establishes operating standards, implements quality improvements and communicates them to employees.

Requirements

High school diploma
Current and approved sanitation certification or obtain certification within 6 months of hire
Safe Food Handling certification
Minimum of three years supervisory experience as an Executive Chef or equivalent role at a high-volume restaurant
7+ years experience managing high volume and fast paced commercial kitchens
Mastery of a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment and procedures
Ability to not only think on feet but also create, produce and deliver excellent product on the fly
Must be highly organized and proficient in time management
Proficiency with computers, online purchasing and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory
Excellent record of kitchen and staff management
Must have skill calculating figures and amounts and performing mathematical functions to meet the business needs
Ability to communicate clearly with managers, kitchen and dining room staff and guest
Ability to work a flexible schedule including nights, weekends, and holidays
May be required to lift or carry equipment or supplies weighing up to 50 pounds
Standing for extended periods of time, sitting, twisting, bending, squatting, kneeling, or crouching while assisting others
Ability to work in a kitchen environment
Attention to detail and manual dexterity
Withstand exposure to temperature and humidity changes as in entering refrigerated storage area and working at ovens, ranges, dish-washing machines, and steam tables
May be exposed to unpleasant conditions and/or at risk of exposure to accident, infection, and/or blood-borne pathogens

Nice To Haves

Culinary Arts Degree
5 + years experience cooking experience in a fine dining environment and experience in a culinary leadership role preferred
Demonstrate knowledge of current culinary/market trends and creative food presentation

Responsibilities

Maintaining a high level of quality and consistency in the timely preparation, production, and service of meals
Contributing to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth
Sanitation of the work area and for the safe and sanitary handling of food, supplies, and equipment
Supervision of the cooks and dining staff
Supervising and overseeing the kitchen staff in the preparation and service of all food production following standard recipes, product specifications, menu planning, and portion sizes
Assisting in the preparation and service of foods requested by other departments as well as those needed for special occasions
Assuring that special diet orders are completed following menu extension guidelines
Directing daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation
Overseeing the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems
Ordering food and equipment
Ensuring that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized
Training other chefs in and outside of account on culinary skills and serves as technical expert
Supervising day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards
Ensuring staff are up-to-date in certifications and training (such as ServSafe)
Managing by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate
Ensuring compliance with all federal, state and local regulations as well as policies and procedures
Establishing a safe work environment for employees by providing safety-related training and equipment maintenance
Following procedures regarding cleaners or hazardous materials or objects, and fire safety
Promptly reporting any hazardous conditions, equipment, accidents, and incidents
Following the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating
Ensuring proper storage of foods and supplies at all times and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks
Attending in-services as required by corporate, state, and federal mandates
Managing the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary
Establishing operating standards, implements quality improvements and communicates them to employees