Executive Chef

StoryPoint•Louisville, KY

1d•Onsite

About The Position

The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. StoryPoint of Brownsboro is part of a company that has served seniors and their families for over 37 years across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. The company's philosophy, "Not Just Making Every Day Great. Making Every Minute Great," is supported by six pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. They strive to create the absolute best experiences by empowering employees at every level to perform like leaders, fostering a culture of close collaboration and service to others, attracting high-performers with diverse skill-sets and big hearts.

Requirements

Minimum four years of industry and culinary management experience.
Upscale dining experience required.
Must demonstrate proven leadership abilities, commitment to customer service, and strong organization and time management skills.
Must have previous experience and proficient with menu development and pricing.
Must have experience in all Microsoft Office applications required.
Culinary labor, food and small ware financial management experience required.

Nice To Haves

Certified Executive Chef preferred.

Responsibilities

Achieve 100% resident satisfaction through plate presentation and taste.
Circulate dining rooms at meal times daily for resident feedback.
Establish presentation techniques and ensure quality standards.
Hire, coach, train, inspire and direct culinary staff.
Maintain proper scheduling, employee reviews.
Develop Sous Chef and Lead Cook to take on additional leadership and management duties.
Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency.
Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas.
Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques.
Consistently maintain a positive attitude, which supports a team environment.
Promote positive public relations with residents, family members and guests.
Function as Manager on Duty as scheduled with site leadership team