Executive Chef - Avocet Playa Vista

Avocet Playa Vista•Los Angeles, CA

About The Position

The Executive Chef administers, plans, and directs the food service department at Avocet Playa Vista, providing quality food service and made-to-order dining with seasonal and regional menus. The role oversees food preparation and service, menu formulation, purchasing, sanitation, safety, staffing, training, inventory, and departmental budgeting. The Executive Chef works with residents and healthcare professionals to meet dietary needs, coordinates with community management and dining leadership, and helps ensure regulatory compliance, resident satisfaction, and SRG service standards. The position is described as having no late nights.

Requirements

Five years of supervisory experience.
Ability to write reports, business correspondence, and procedure manuals.
Ability to apply fractions, percentages, ratios, and proportions to practical situations.
Ability to develop, monitor, and adjust a budget.

Nice To Haves

Food service experience in hospitality, a country club, or the senior living industry is preferred.

Responsibilities

Direct food service department operations and provide quality food service.
Monitor key measurable indicators of daily operations and implement established policies, procedures, and performance standards.
Develop and deliver staff training and participate in departmental and community meetings and projects as directed by the Executive Director.
Maintain compliance with applicable local, state, and federal regulations and accrediting standards; prepare the program for inspections through regular audits and updates to policies, documentation, and environmental standards.
Manage food service costs and the department budget.
Provide administrative direction for menu formulation, food preparation and service, purchasing, sanitation, safety practices, and personnel utilization.
Select, orient, coach, schedule, and supervise kitchen food service staff; establish staffing schedules and monitor staffing.
Maintain equipment cleanliness and proper maintenance, and monitor, evaluate, and maintain food purchasing and inventory.
Coordinate interdepartmental professional activities and advise management on food service matters.
Consult with physicians, healthcare personnel, and dietary specialists regarding residents’ nutritional needs and dietary restrictions.
Formulate menus for special diets and integrate them with basic menus; inspect meals for compliance with prescribed diets and standards of palatability and appearance.
Consult with the Executive Director to ensure menus and procedures conform to nutritional standards, government regulations, organizational procedures, and resident satisfaction goals.
Respond to residents’ special needs and emphasize safe food handling practices.
Work closely with the Dining Room Manager and corporate F&B team to meet SRG service standards and food service compliance requirements.
Promote and support the Genuine Hospitality Program.
Maintain professional conduct and appearance and appropriate confidentiality.