Executive Chef/ Kitchen Manager
Currently seeking a dynamic and motivated Executive Chef/ Kitchen Manager to direct, and coordinate dining service activities for our facility.
Responsibilities include menu development for our restaurant catering, and deli, staff development and training in a rewarding and engaging atmosphere. This position directly supervises 5-7 employees and carries out supervisory responsibilities in accordance with our policies and all applicable laws.
The ideal candidate will be creative and love interacting with our guests, be organized, efficient, able to manage a dynamic ever changing production facility, and have a future forward attitude toward continuous improvement. Experience in a healthcare facility, and knowledge of special diets strongly preferred.
A proven track record of successful staff development, interviewing, hiring, and training employees is a must as is a demonstrated ability to plan, assign, and direct work; conduct performance appraisals; reward and discipline employees; address complaints; resolve problems; and above all maintain and protect the health and safety of guests and employees through the highest sanitary standards.
Essential duties include but are not limited to:
Familiarity with applicable state regulations
Ensures that menus conform with nutritional standards, government regulations, and internal procedures.
Reviews special diet information, discusses requests, changes, and inconsistencies. Assure that all special diets are followed, that allergen related information is available, and that staff is knowledgeable.
Inspect food and food preparation and storage areas to assure all areas are clean, sanitary, and meet sanitation and regulations guidelines. Assure all open food in refrigerators and freezers are covered and dated and that outdated food is discarded promptly.
Track and manage inventory, as well as create action plans associated with reduction of waste and compliance with budgetary responsibilities.
Taste, smell, and observe food to ensure conformance with recipes and appearance standards.
Interact and measures guest satisfaction levels.
Serve appropriate foods to observe holidays, religious celebrations, and any other special dietary needs.
Establish competitive purchasing practices that assure food and supplies are being purchased at the lowest possible cost while still maintaining quality standards through routine price comparisons and annual vendor appraisal.
Conduct monthly food inventory or more as needed to assure accurate accounting of food
Process invoices in a timely manner in order to assure accurate accounting of food costs.
Order and schedule delivery of food and supplies from vendors to assure adequate amount of food and supplies to fulfill weekly menus.
Prepare work schedules for personnel to ensure presence of requisite labor force on each shift in accordance with operating budget, model staffing standards, and labor reports.
Oversee and coordinate work of cooks and other kitchen employees engaged in preparing meals to ensure adherence to recipes and quality standards.
Properly train all employees on the use of any dangerous equipment in the kitchen such as a meat slicer, blender, oven, stove, fryer, steam table, knives, and so forth.
Create a positive work environment and employee relationships through staff appreciation programs, recognition of excellent performance, and retention through regular feedback systems and incentive programs.