Executive Chef

LCS Senior Living•San Diego, CA

35d•$83,000 - $92,000

About The Position

Experience the future of senior living and care as soon as you step foot into our doors. Casa de las Campanas offers upscale resort-style living in the scenic area of Rancho Bernardo. Our team of dedicated professionals strives to improve the lives of seniors in our community on a daily basis. Our campus and surroundings reflect the love that our residents have for southern California. Our unique combination of an all-inclusive lifestyle, exceptional hospitality, and stunning location is unmatched. Our well-traveled and outdoorsy senior community enjoys socializing over meals, exploring nearby trails, and taking in breathtaking views. We are currently seeking a talented Executive Chef. If you want to experience a fresh perspective on senior living, join us today!

Requirements

A minimum of five years of experience as an executive chef or sous chef in a hotel, restaurant, club, or other similar institution
Post-Secondary Courses in Restaurant Management Nutrition or related fields. Degree or Certificate from a culinary institute preferred
All Employees must be able to pass background checks (fitness for duty physical, fingerprinting, employment references) as required by a licensed residential care facility.

Nice To Haves

Previous experience/knowledge of food service in a healthcare environment is a plus
Certified Dietary Manager credential preferred

Responsibilities

Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates, and recommends/carries out discipline to all kitchen personnel
Ensures that all dining venue food stations are properly set up before service and maintained throughout service at appropriate temperatures.
Develops menus and assures implementation of these menus. Maintains a high-quality food service program for independent living, assisted living, special care, and health center dining venues.
Develop and implement standardized recipes and menu specifications with input from appropriate stakeholders.
Ensures that the Food and Beverage Department meets all standards per State and Federal Health Survey processes. Trains staff accordingly.
Monitors all food production, storage, and service areas that are maintained by all local, federal, and state regulations. Takes immediate corrective action when appropriate.
Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc.
Monitors the temperature of meals.
Assures staff culinary education is provided to kitchen employees. Provides on-the-job training for food preparation and kitchen employees.
Develops work assignments for all kitchen personnel, assigning special jobs and spot-checking work to ensure standards are met.
Promotes teamwork within the department and between departments to ensure.