Executive Chef - Avocet Playa Vista
About The Position
The Executive Chef administers, plans, and directs the food service department at Avocet Playa Vista, providing quality food service and made-to-order dining with seasonal and regional menus. The role manages department costs and budget, directs menu formulation, food preparation and service, purchasing, sanitation, safety, and staffing, and ensures compliance with applicable standards and organizational policies. The Executive Chef works with residents, health care personnel, the Executive Director, Dining Room Manager, and corporate food and beverage team to support nutritional needs, resident satisfaction, quality, and SRG service standards. The position is promoted as having 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 the hospitality, country club, or senior living industry is preferred.
Responsibilities
- Carry out responsibilities consistently with the community's operating and service philosophy, maintaining a professional appearance and approach and appropriate confidentiality.
- Monitor key indicators of daily operations and implement established policies, procedures, and performance standards.
- Help develop and deliver staff in-service and ongoing training; select, orient, coach, schedule, and supervise kitchen and food service personnel.
- Participate in departmental and community meetings and projects as directed by the Executive Director.
- Maintain compliance with applicable local, state, federal, regulatory, and accrediting standards, including preparing the program for inspections through regular audits and updates to policies, documentation, and environmental standards.
- Administer, plan, and direct food service department activities and provide quality food service.
- Control costs and manage the Food Service department budget.
- Direct menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personnel utilization.
- Ensure proper maintenance and cleanliness of equipment; monitor, evaluate, and maintain food purchasing and inventory.
- Coordinate interdepartmental activities and advise management on food service matters.
- Consult physicians, health care personnel, and dietary specialists to determine residents' nutritional needs and dietary restrictions.
- Formulate menus for special diets based on residents' medical and physical conditions and integrate them with basic menus.
- Inspect meals for compliance with prescribed diets and standards of palatability and appearance.
- Consult with the Executive Director to ensure menus and procedures meet nutritional standards, government regulations, organizational procedures, and resident satisfaction and quality goals.
- Respond to residents' special needs and emphasize safe food handling practices.
- Work closely with the Dining Room Manager and corporate F&B team to meet SRG service standards, policies, procedures, and compliance requirements.
- Promote and support the Genuine Hospitality Program.
Benefits
- Paid training
- Career growth opportunities
- PTO
- 401(k) with company match
- Discounted meals
- Referral bonuses
- Benefits that support team members on and off the job
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
