Executive Chef

Monarch Communities•Shrewsbury, NJ

18d

About The Position

The Executive Chef is responsible for day-to-day operations of the dining department, including staffing, planning, organizing, and providing residents with a high-quality dining program featuring nutritious, well-plated meals. The role develops, maintains, and implements policies and procedures consistent with local, state, and federal guidelines. It oversees meal preparation and service, food-service-area sanitation, record keeping, receiving, product rotation and inventory, and regulatory compliance. The position is salaried and exempt, reports to the Executive Director, and has a stated salary of up to $70,000 per year.

Requirements

College degree or certification, preferably in culinary arts, hospitality, nutrition, or business.
At least two years of culinary services administration experience, preferably in senior living.
ServSafe certification.
Training and experience in cost control, food management, and diet therapy.
Computer proficiency, including Microsoft Office (Windows, Outlook, and Excel), and ability to learn new applications.
Organizational and time-management skills, good judgment, and problem-solving and decision-making skills.

Nice To Haves

Culinary services administration experience in senior living.
A college degree or certification in culinary arts, hospitality, nutrition, or business.

Responsibilities

Promote the organization’s mission and core values to residents, visitors, coworkers, and the surrounding community.
Support community occupancy by interacting positively with prospective residents, family members, and professionals.
Develop and implement strategies related to labor, occupancy, expenses, and service quality.
Interview, hire, orient, train, supervise, and evaluate subordinate staff.
Assess residents’ needs and staff needs to establish priorities for the ongoing dining program.
Ensure operations and personnel practices comply with organizational policies and federal, state, and local regulations.
Assist with operational budgets and capital requirements, including forecasting and approving expenses.
Prepare for and participate in local community events sponsored by the site.
Build a high-performing team and maintain morale.
Maintain a safe working and living environment.
Ensure staff use and maintain equipment properly and that purchasing standards and approved vendors are followed.
Provide occasional weekend coverage as Manager on Duty.
Prepare and serve quality meals.
Meet special dietary needs and prepare texture-modified food as directed.
Ensure compliance with record-keeping, food-safety, and risk-management requirements.
Monitor food preparation, storage, and handling for compliance with HACCP, labeling, storage, and other food-service protocols.
Maintain accurate hot- and cold-food, refrigerator, and freezer temperature logs.
Participate in scheduled in-service training.
Perform other duties as assigned.