Executive Chef

Job Description

Job Description

Pay $50,000 - $55,000/year

Combination of 6:00am - 2:30pm and 11:00am - 7:30pm schedules

Must have weekend availability

At Camellia at Deerwood, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Camellia at Deerwood, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community.

Full-time benefits include:

• PTO (Paid Time Off) and Holiday Pay : Take advantage of paid time off to maintain a healthy work-life balance.
• Daily pay : Get paid daily, providing you with financial flexibility and control over your earnings.
• Health/Dental Insurance
• 401K with employer match : Plan for your financial future with our 401k program.
• Life Insurance : Company paid life insurance
• Short and long-term disability : Financial security while you recover from an injury that puts you out of work
• Referral Bonuses : Refer qualified candidates and earn rewards
• Tuition Reimbursement : Invest in your education with our support
• Employee Assistance Program : Connecting our employees with resources for handling personal challenges

Summary of Duties of the Executive Chef

The Executive Chef position oversees all aspects of dining services and supervises back of the house cooks, prep cooks, and utility workers in conjunction with the Dining Services Director. The Executive Chef assures that the kitchen and associates meet all regulatory requirements and maintains quality food service within budget.

Essential Functions of the Executive Chef

• Responsible for dietary department in all its aspects.
• Plans menus via Grove Menu system.
• Purchase foods and supplies; Inventories and supervises storage of incoming food and supplies.
• Prints production sheets; prepares and pulls recipes for utilization by cook team.
• Prepares meals according to planned menus, including any special diet requirements.
• Follows standardized recipes and special diet orders.
• Maintains safe and sanitary dietary department.
• Directs and instructs dietary personnel.
• Assists and directs daily scheduled cleaning duties.
• Serves food according to portion control.
• Schedules hours and assigns duties to dietary associates.
• Check food and supplies for next meals.
• Participates in special events planning and preparation.
• Maintains equipment, including dishes, cookware, utensils, supplies, and reorders items when needed.
• Participates in required meetings, training, and associate programs.
• May be required to participate in weekend Manager on Duty (MOD).
• Performs other related duties as assigned by supervisor.

Non-Essential Functions of the Executive Chef

• Supports and participates in the resident centered activity programs.
• Participates in projects or committees as assigned.
• Attends all associate meetings including in-service education and associate functions, as requested by supervisor.
• Assists in variety of tasks involving residents as assigned

Knowledge, Skills, Abilities, and Experience

• High school Diploma or GED at minimum with some specialized training in food service.
• Ability to read, write, and speak English.
• Continued education in food service preferred including RD, CDM, or Culinary Degree.
• Serv-Safe Certification required.
• Two years minimum experience in food service management preferably in a health care setting.
• Be free from communicable disease.
• Completion of drug testing and criminal background check upon hire and upon request of supervisor.
• Must be able to cook and follow standard recipes.
• Physical requirements include bending, standing, lifting, stooping, sitting, stretching, carrying, and walking; and the ability to lift up to 40 pounds.
• Must have manual dexterity to peel, cut, and prepare different types of food; Ability to work with a variety of kitchen machinery.
• Ability to accept constructive input as to the quality of your meals/cooking.
• Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances.
• Familiarity with restaurant or cafeteria-style organization in regard to food preparation and service, purchasing, staff scheduling, food, and labor cost control as well as quality control.
• Experience in record keeping and menu planning.
• Able to relate to residents and associates in a courteous and diplomatic manner under all circumstances.
• Adhere to and carry out all policies and procedures.

There is no greater way to elevate your career than by contributing your passion and skill to a senior living community. Grace Management, Inc. is committed to helping nurture a sense of belonging by helping you grow professionally. The quality of our communities is determined by the quality of our employees.