Executive Chef - St. Leonard
The Executive Chef is responsible for providing food services and dining for residents and customers in compliance with state and federal regulations. The Executive Chef will perform overall department supervision as required and will daily directly supervise the cooks, culinary technicians, culinary support staff, and dining attendants. This position requires overseeing of performing the cooking of all foods and may require preparing special meals for events and catering.
Job duties/responsibilities
- Oversees the overall performance of the Food Service Department: supervises all food preparation, reviews menus and recommends improvements prior to implementation, coordinates meal plans with dietitian, assumes responsibility for appearance, quality, quantity, temperature, palatability, and proper portion control of foods, implements and provides catering specials.
- Coordinates, supervises, and directs activities of personnel: creates a bi-weekly work schedule, directs activities of personnel to ensure the service is efficient and courteous, directly supervises all culinary staff, completes evaluations for employees.
- Maintains current knowledge and complies with policies and procedures of infection control, OSHA safety, federal and state laws and regulations, and resident rights.
- Demonstrates the knowledge and skills necessary to provide appropriate service to residents of all ages. Necessary knowledge and skills include principles of growth and development to facilitate the identification of each resident's requirements relative to their age and specific needs.
Education: High school diploma or equivalent with some college. Trained as a chef or in culinary arts and Serve Safe Certified.
Experience: Restaurant or Health Care Culinary experience preferred.
Job Type: Full-time
Salary: $70,000.00 /year
Experience:
Executive Chef: 1 year (Preferred)