Executive Chef - Senior Living

Grace Management•Northbrook, IL

About The Position

The Executive Chef oversees all aspects of dining services and supervises back-of-house cooks, prep cooks, and utility workers in conjunction with the Dining Services Director. The role ensures the kitchen and its associates meet regulatory requirements and provides quality food service within budget. The Executive Chef is responsible for the dietary department, including menu planning, purchasing and inventory, meal preparation, food safety, staff direction and scheduling, and kitchen equipment and supplies. The position serves a senior living community and may include weekend Manager on Duty responsibilities.

Requirements

High school diploma or GED at minimum, with some specialized training in food service.
Serv-Safe Certification required.
At least two years of food service management experience; experience in a health care setting is preferred.
Ability to read, write, and speak English.
Ability to cook and follow standard recipes, including special diet orders.
Familiarity with restaurant- or cafeteria-style food preparation and service, purchasing, staff scheduling, food and labor cost control, and quality control.
Experience with record keeping and menu planning.
Ability to work with a variety of kitchen machinery and manual dexterity to peel, cut, and prepare different types of food.
Ability to accept constructive input about meal and cooking quality.
Ability to relate to residents and associates courteously and diplomatically under all circumstances.
Ability to adhere to and carry out all policies and procedures.
Must be free from communicable disease.
Must complete drug testing and a criminal background check upon hire and when requested by the supervisor.
Physical ability to bend, stand, lift, stoop, sit, stretch, carry, and walk, and to lift up to 40 pounds.

Nice To Haves

Continued education in food service, including an RD, CDM, or culinary degree.
Food service management experience in a health care setting.

Responsibilities

Oversee all aspects of the dietary department and dining services.
Supervise back-of-house cooks, prep cooks, and utility workers in conjunction with the Dining Services Director.
Plan menus using the Grove Menu system.
Purchase food and supplies; inventory items and supervise storage of incoming goods.
Print production sheets and prepare and pull recipes for the cook team.
Prepare meals according to planned menus, standardized recipes, and special diet orders.
Maintain a safe and sanitary dietary department and ensure regulatory requirements are met.
Direct and instruct dietary personnel, schedule their hours, and assign duties.
Assist with and direct daily scheduled cleaning duties.
Serve food according to portion-control requirements.
Check food and supplies for upcoming meals.
Participate in planning and preparing special events.
Maintain kitchen equipment, dishes, cookware, utensils, and supplies; reorder items as needed.
Participate in required meetings, training, and associate programs.
May participate in weekend Manager on Duty coverage.
Perform other related duties as assigned by the supervisor.
Support and participate in resident-centered activity programs and assigned projects or committees.
Attend associate meetings, in-service education, and associate functions as requested.
Assist with tasks involving residents as assigned.