Executive Chef

VICARS LANDING 1•Ponte Vedra Beach, FL

11d•Onsite

About The Position

The Executive Chef focuses on strategic oversight, quality assurance, team development, and new venue consultation. Leads and oversees culinary operations at all campuses. The Executive Chef ensures quality, consistency, and team building across all culinary locations.

Requirements

Minimum two years of college or Associate degree form a Culinary Institute.
Computer literacy a must.
Progressively responsible experience in supervisory duties related to food service in a related field.
A broad knowledge of applicable health and nursing home regulations and the ability to implement a quality food program consistent with these regulations as required.
Resident standards must also be considered.
Frequent contact with Residents, employees, and suppliers. This requires the ability to communicate effectively both orally as well as in writing.
The position involves direct Resident contact and many elderly residents have significant loss of hearing.
A broad knowledge and understanding of correct sanitation procedures is required.
Works with confidential information and abides by HIPPA guidelines.

Nice To Haves

Prefer 3-5 years’ experience in such position or similar position.

Responsibilities

Leads overall food quality and consistency across both the Sawgrass and Oak Bridge campuses. Functions as final oversight for all kitchen operations, ensuring product and service standards are met.
Collaborate as a team with the Chef de Cuisines, Assistant Director of Dining Services, and Director of Dining Services for menu development. Jointly create seasonal, special event, and complementary menus across both campus that reflect quality, creativity, and service standard. Coordinate special events jointly to ensure consistent excellence between locations.
Conduct regular food tastings and plate reviews. Monitor presentation, preparation standards, and consistency across both campuses. Ensure that Expo role is strong, confident, and operates as last line of defense for quality.
Evaluate and oversee food vendors to ensure high product quality and competitive pricing. Make recommendations for vendor changes or renegotiations if standards are not met or maintained.
Monitor food and labor costs monthly. Work with the Director of Dining Services and finance team to ensure operations stay within budget. Investigate irregularities and take steps to resolve.
Mentor Chef de Cuisines, Sous Chefs, and other culinary team members to foster creativity, accountability, and leadership growth. Promote collaboration between kitchen and dining room teams to ensure alignment on food quality and service.
Develop standardized training programs and kitchen standard operating procedures (SOPs). Support Dining Room Managers by ensuring the culinary side is fully aligned with service delivery goals.
Serve as a consultant for all new kitchen and dining venue developments. Assist in planning layouts, selecting equipment, and launching new operations.
Obeys and enforces all safety and sanitation guidelines set up by the Dining Services Department, Vicar's Landing, and federal, state and local laws. Reports all accidents/incidents and fills out required reports as directed. Maintains and enforces acceptable standards of personal hygiene and compliance with department dress codes.
Performs all other duties required or assigned by Dining Services Director and/or Executive Director.