Executive Chef

MorseLife Health Systems•West Plam Beach, FL

10d•Onsite

About The Position

MorseLife Health System has been setting the standard for exceptional senior care in South Florida for over 40 years. As a nonprofit healthcare system, we are dedicated to enriching the lives of older adults through compassionate care, clinical excellence, innovation, and service. We are proud to be recognized as a Great Place To Work® Certified employer, a 5-Star Teaching Nursing Home, and a Recipient of the Gold Seal Award from the Governor’s Panel on Excellence in Long-Term Care. At MorseLife, learning never stops. As a respected teaching organization, we proudly partner with leading colleges, universities, and healthcare training institutions to educate and mentor the next generation of healthcare professionals. Whether you’re beginning your career or bringing years of experience, you’ll find opportunities to learn, grow, and make a meaningful impact every day. MorseLife by the Numbers: 40+ years of serving South Florida seniors and their families, 1,700+ dedicated team members united by a shared mission, 5-Star Teaching Nursing Home recognized for excellence in care, Great Place To Work® Certified workplace, Gold Seal Award recipient from the Governor’s Panel on Excellence in Long-Term Care, 11 academic partnerships helping educate tomorrow’s healthcare professionals, Comprehensive continuum of care, including Independent Living, Assisted Living, Memory Care, Skilled Nursing, Short-Term Rehabilitation, Hospice, Home Health, PACE, and Community-Based Services, Mission-driven nonprofit organization committed to excellence, compassion, and innovation.

Requirements

Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
Must have at least two years of experience in management capacity.
ServSafe Certification.

Responsibilities

Supervises all food preparation and food production functions.
Supervises food service consistent with Federal, State, and local statutes.
Supervises the purchasing, procurement, storage and rotation of all food and non-food items for department.
Reviews, approves, and monitors biweekly work schedules for Bistro and Dining Room employees.
Ensures compliance with department labor budget.
Approves all scheduled and non-scheduled overtime for supervised employees.
Administers and approves employee Personal Time Off requests for supervised employees.
Ensures adequate supply of products on hand consistent with cycle menus; rotates food, beverage, and supply inventories to ensure first in first out inventory procedure.
Receives all vendor deliveries and verifies consistency of delivery to specified order.
Inspects deliveries to insure all products meet quality standards.
Ensures that all food and non-food purchasing adheres to department budget.
Calculates, maintains, and reports daily, month to date, and month end food and non-food supply costs.
Assists Culinary Services Director in developing and preparing annual department budget for food and non-food supplies.
Investigates and evaluates new food and non-food products and food service equipment for potential future use.
Performs weekly sanitation inspection of kitchen, kitchen storage areas; reviews inspection reports of Bistro and Dining Room and performs periodic inspections of these areas.
Implements work, sanitation, and safety standards in accordance with federal, state, local regulations and facility policy.
Assures that all supervised areas meet MorseLife Health System Job Description standard.
Coordinates and conducts in-service training for all employees to ensure compliance with facility standards and federal, state, and local regulations.
Performs timely evaluations of all direct reports; assists reporting supervisors with staff reviews.
Participates in employee disciplinary procedure in accordance with The Tradition progressive disciplinary policies and procedures.
Maintains three (3) day Disaster Supply in accordance to Disaster Menu and state regulations; rotates stock to maintain compliance.
Prepares Disaster Order with primary vendors and secures vendor documentation of disaster water delivery.
Plans all catering events.