An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
The Culinary Services Director holds a pivotal leadership role overseeing the entire culinary department, ensuring a high-quality dining experience for residents.
RESPONSIBILITIES
Include but are not limited to the following: Provide strategic leadership by developing and implementing the culinary department's strategic vision and goals in alignment with the overall Community. Lead and mentor the culinary team, promoting a culture of excellence and continuous improvement. Oversee the daily operations of the culinary department, ensuring efficient and high-quality meal service to residents. Monitor the performance and quality of the culinary services, implementing changes as needed for improvement. Develop and manage the culinary budget, including food costs, labor, and kitchen maintenance, to ensure financial targets are met. Analyze financial data to identify trends and opportunities for cost savings. Regularly review and update kitchen policies and procedures to comply with current health codes and industry standards. Lead the creation and revision of menus, incorporating resident feedback and dietary needs to ensure variety, nutrition, and satisfaction. Engage with residents to gather feedback on meal services and dietary needs, fostering a positive dining experience. Organize special culinary events or initiatives to enhance the dining experience and promote a sense of community among residents. Negotiate with suppliers and vendors to secure high-quality ingredients and kitchen supplies at competitive prices. Conduct inventory management practices to ensure a consistent and efficient supply chain. Implement comprehensive training programs for culinary staff to ensure skill development and adherence to industry standards. Conduct performance evaluations and identify opportunities for professional growth.
Supervisory Responsibility:
Yes.
QUALIFICATIONS
Education & Experience:
Must possess a minimum of a high school diploma or equivalent, Bachelor's degree in Culinary Arts, Hospitality, Nutrition, Food Service Management, or related field preferred. At least 3-5 years of experience in the culinary field, with preference for backgrounds in healthcare, senior living, or hospitality industries. Role requires a profound understanding of culinary arts, leadership, organization, and management skills. Experience in a supervisory role.
Knowledge, Skills & Abilities:
Having positive and effective communication skills with residents and culinary team. Understanding of basic healthcare principles or practices. Familiarity with safety protocols and infection control measures. Understanding of basic food safety and sanitation principles. Demonstrated leadership experience, such as supervisory or team lead roles. Ability to provide physical assistance and support to residents with mobility challenges. Proficiency in maintaining accurate records and documenting observations. Capability to remain calm and compassionate in challenging situations. Problem-solving abilities to promptly address concerns or complaints, with the ability to quickly pivot from one task to the next. Demonstrate excellent customer service skills, with the ability to foster positive relationships.
