Executive Chef

Executive Chef Why Us:

We are on a mission to provide excellent care within a positive and comfortable work environment. Our commitment to organizational effectiveness, clear communication, and safety enables us to be the preferred source of nursing and long-term care in the communities we serve.

Job Type:

Full-time Employee Benefits Package Comprehensive Health, Dental, and Vision Insurance $100/month company contribution to an HSA account Daily Pay Option 401K Employer paid life insurance 1x annual salary up to $100k Paid Time Off & Flexibility Generous Paid Time Off Personal Day Benefit Guidance and assistance from a dedicated regional team

Position Summary:

Oversees kitchen operations while maintaining a safe and sanitary environment for the food service department staff including cooks and dietary aides. Prepares or directs preparation of meals in accordance with facility guidelines. Principal Duties and Responsibilities Assist in the planning of regular and modified menus according to established recipes and spread sheet guidelines. Prepares or directs preparation of all meals by dietary staff. Follows standardized recipes, portion, presentation standards and quality improvement. Completes and utilizes daily production sheets. Conducts daily meetings with team members. Trains dietary staff in food preparation, safe handling, operations of department and sanitation based on regulatory standards. Establishes and maintains cleaning and maintenance schedules for all equipment, storage and work areas. Ensure that all dietary staff follow and complete assigned tasks. Assist Dietary Manager with maintaining inventory of food and non-food supplies to stay within established guidelines while assuring necessary products are available when needed. Plans and prepare menus for special events as requested. Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department, DHS and RD, CDM audits. Interfaces with representatives of regulatory agencies regarding food safety and sanitation in kitchen. Maintains a clean, sanitary working environment. Follows department infection control polices and procedures. Adheres to facilities confidentiality, HIPPA and residents' rights polices. Communicate effectively with all team members, residents and families. Participate in department meetings and staff development. Other duties as assigned by Administrator or Dietary Manager. Education/Experience High School Diploma Culinary Arts (Preferred) Minimum 2 years' experience as chef in LTC (preferred) Certificates/Licenses ServSafe Certification Knowledge/Skills Proficient culinary skills and meal satisfaction. Knowledge of state federal regulations. Strong organizational skills, multi-tasking, high performance quality food production. Effective communication skills. Strong ability to maintain good interdepartmental relationships