Executive Chef - Luxury Property - SRG is a Great Place to Work!

Essential Duties:

  • Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy
  • Maintains a professional appearance, manner, and approach while on duty.
  • Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations.
  • Implements established policies and procedures and standards of performance.
  • Helps develop in-service training and ongoing training of staff in order to provide high quality 
  • Participates in departmental and community meetings and projects as directed by Executive Director
  • Maintains appropriate levels of confidentiality 
  • Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc.
  • Administers, plans, and directs activities of food service department providing quality food service. 
  • Controls costs and manages Food Service department budget.
  • Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization.
  • Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs.
  • Schedules kitchen food service personnel to optimize quality service and departmental profitability.
  • Ensures proper maintenance and cleanliness of all equipment.
  • Monitor, evaluate and maintain food purchasing and inventory
  • Coordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service.
  • Supervises activities of workers engaged in food preparation and service.
  • Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents.
  • Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus.
  • Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance.
  • Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures.
  • Consults with Executive Director to best ensure resident satisfaction and to best endure quality.
  • Establishes kitchen staffing schedule and monitors staffing.
  • Responds to special needs of residents.
  • Emphasizes safe food handling practices.
  • Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department.
  • Works closely with corporate F&B team to ensure SRG compliance in Food Services.
  • Promotes and supports Genuine Hospitality Program.


Qualifications:

  • Five years supervisory experience required. 
  • Food Service experience in hospitality, country club, or senior living industry preferred.
  • Ability to write reports, business correspondence, and procedure manuals.
  • Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to develop, monitor, and adjust a budget.

Company
Executive Chef
Posted
07/16/2021
Type
Full time
Location
Mission Viejo, CA 92692, US