Executive Chef

Virginia Information Technologies Agency•Roanoke, VA

1d•Onsite

About The Position

The Executive Chef is responsible for creating innovative recipes and menus that meet residents' health needs, overseeing food and non-food ordering and inventory control, and producing menu items for special events. This role also involves preparing and serving food in accordance with planned menus and diet plans, ensuring proper sanitation, and supervising and developing kitchen staff. The Executive Chef will also coordinate Nutrition Services with other departments and maintain positive relationships with residents, families, and co-workers.

Requirements

Knowledgeable of food service operations and have the ability to carry out the responsibilities of the position.
Knowledge of food safety and food preparation techniques.
Experience working as a cook/chef required.
Must be able to read, write, and communicate effectively with others.
Must possess the physical ability to carry-out the duties of the position with reasonable accommodations.
Must be able to work required overtime.
May be required to stand for extended periods of time.
Meet all health requirements as prescribed.
May be required to lift items weighing up to 50 lbs.
Must have communication and interpersonal skills sufficient to permit the full performance of the duties of the position.

Nice To Haves

None

Responsibilities

Creates innovative recipes and menus that are pleasing and meets residents’ health needs.
Ensures proper recipes are being utilized and updated as needed.
Plans and reviews menus prior to food preparation; reviews diet changes and ensures menus are maintained and followed in accordance with established procedures.
Oversee food and non-food ordering and inventory control while assuring that necessary products are available when needed and maintain compliance with budgetary constraints.
Makes all decisions regarding utilization of leftover food products.
Produces menu items for catered or other special events.
Ensures that food and supplies are available for the next meals and assist in inventorying, reporting and storing incoming foods and supplies.
Reports any hazardous conditions, equipment, accidents, and incidents.
Coordinates Nutrition Services with other departments.
Prepares and serves food and meals in accordance with planned menus, diet plans, recipes, proper use of portion control, temperature procedures, and facility policies.
Reviews menus prior to tray line operation.
Reviews over produced foods and utilizes as alternates.
Assists in checking trays for menu and diet preferences and accuracy.
Ensures proper storage of foods and supplies.
Follows directions of supervisors and adhere to all policies and procedures.
Utilizes universal precautions and adheres to all safety regulations and procedures.
May deliver and pick up all trays going to and from their assigned unit.
Follows proper sanitation procedures.
Assists the Director of Nutrition Services and/or Nutrition Managers in interviewing, hiring, supervising, coaching, evaluating, performance managing.
Will also assist the cooks and cook’s assistants in setting and meeting performance goals.
Develop and monitor performance and responsibilities of assigned staff while monitoring staffing patterns.
Meets with cooks and cook’s assistants for progressive development to improve services to the residents.
Communicates with residents as needed to ensure concerns are being addressed.
Oversee a monthly resident food committee meeting.
Directs and assists in the cleaning and sanitizing work areas and equipment.
Follows all safety, infection control, and sanitation guidelines.
Responsible for keeping his/her own working area clean.
Assists with any other cleaning duties in the kitchen and dining room that is necessary in order to maintain a high standard of sanitation.
Assists in promoting positive relationships with residents, family members, visitors, and co-workers.
Performs other duties that may be assigned that are within the Nutrition Services Department’s goals and as situations warrant in meeting the overall needs of the facility.
Attends and participates in training and in-service education; assists in departmental orientation and training of other staff.