Description

PURPOSE:

In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community. You drive a culture of hospitality and ensure that residents’ tastes are indulged, and their suggestions implemented. You act as a manager on duty as required.

STATUS: Salary/Exempt

RELATIONSHIPS

1. Collaborations with the following stakeholders:

a. Community Staff & Corporate Teams

b. Consultants and Vendors

c. Residents, family members, and support groups

d. Federal, County, State and City officials

e. Participates on committees and task teams as directed by supervisor

QUALIFICATIONS

High School Diploma or General Education Degree (GED).
Culinary Arts Degree and/or Chef Certification strongly preferred.
Communicate effectively in English, verbally and in writing, with residents, staff, and vendors.
Five (5) or more years Culinary Experience in the hospitality industry.
Demonstrated experience in supervising staff and working in a team setting.
Food handlers permit as required by applicable law and/or Company standards. HACCP certification may be required.
Adherence to Company appearance and dress code policies.
Strong organization, detail orientation, and time management skills.
Basic computer skills – Microsoft Word, Outlook, and Excel.
Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle).
Must possess valid driver’s license.

AREAS OF RESPONSIBILITY:

a. Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods.

b. Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spending on food, supplies, and labor.

c. Maintain the appropriate inventory of kitchen supplies, small wares, and tableware.

d. Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of- month report, staffing and payroll if needed.

e. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.

f. Ensure that all food is prepared, stored, and served according to Company standards and legal requirements.

g. Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.

h. Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service.

i. Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident’s and/or other guests’ expectations.

j. Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.

k. Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company.

l. Maintain employee satisfaction and engagement scores at or above the Company standard.

m. Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times.

n. Conduct and participate in department meetings, in-services, and pre-meal stand ups.

o. Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs.

p. Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals.

q. Work closely with the Community Sales team and community staff to market the community.

r. Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements.

s. Act as a manager on duty as required.

t. May perform other duties as needed and/or assigned.

u. Adheres and supports the policies and procedures of QSL Management.

v. Maintains a working knowledge and demonstrates acceptable performance skills in:

1. Resident rights and responsibilities.

2. Respect for residents’ belongings.

3. Respect for residents’ privacy.

4. Respect for residents’ religious beliefs.

5. Respect for interpersonal relationships with family and other staff members.

PHYSICAL, SENSORY, AND MENTAL REQUIREMENTS:

1. Lift up to 10 lbs.: Frequently required to lift boxes and supplies and during food preparation, storage, cleaning and stocking.

2. Lift 11 to 25 lbs.: Occasionally may be required when dealing with boxes, equipment and supplies.

3. Lift 26 to 50lbs: May be required during the delivery of products and supplies and for the storage of inventory. Employee is to request assistance from other staff members.

4. Lift over 50 lbs.: May be required during the delivery of products and supplies and for the storage of inventory. Employee is to request assistance from other staff members.

5. Reach above shoulder height: Occasionally occurs when reaching for cooking items and supplies and when storing items in the cooler, freezer or pantry area.

6. Reach at shoulder height: Occasionally occurs when reaching for cooking items, supplies and when storing items in the cooler, freezer or pantry area.

7. Reach below shoulder height: Frequently occurs during meal preparation, cleaning,

storing/stocking items and meal service.

8. Push/Pull: Required when moving trash cans and supplies.

Hand Manipulation:

Grasping/Handling: Frequently grasping while working with files, answering the phone, cooking, cleaning, storing and stocking.

Other Physical Consideration:

1. Twisting: Frequently may occur while cooking and cleaning.

2. Bending: Occasionally may occur while cooking, cleaning, storing and stocking.

3. Squatting: Occasionally may occur while communicating with a resident in a wheelchair and during cleaning and inventory duties.

4. Kneeling: Occasionally may occur while assisting residents.

5. Stair Climbing: Occasional. Elevators are available.

6. Sit-to-Stand: Frequent.

7. Sitting: Required for documentation, ordering, menu planning, inventory, invoice processing and occasionally when communicating with residents or during training meetings.

Work Surface:

Varies from concrete, carpeting, vinyl and tile surfaces. When seated, typically an office-type chair.

COGNITIVE AND SENSORY REQUIREMENTS:

1. Talking: Necessary for communicating with residents, family members, staff, regulatory agencies and referral sources. Must be able to speak English fluently.

2. Hearing: Necessary for taking instruction from consultants and requests from residents. Must be able to understand English fluently.

3. Sight: Necessary for doing job correctly and effectively. Must be able to write and read English fluently.

4. Smelling: Smelling is required for detecting odors related to cooking, food safety, food preparation and/or general cleanliness.

5. Reading and writing: Necessary for written communication and following written instructions

Summary of Occupational Exposure: Tasks performed by the employee may involve the following risks.

Category I -- Job classification in which employee has occupational exposure to blood-borne pathogens. (Infrequent)

Category II -- Activity performed without blood exposure, but exposure may occur in an emergency situation. (Infrequent)

Category III -- Task/activity does not entail predictable or unpredictable exposure to blood. (Frequent)