EXECUTIVE CHEF

Executive Chef

Cedarbrook Senior Living

Bloomfield Hills, MI

Summary

Responsible for all aspects of the Food and Nutrition Department including but, not limited to independent living, assisted living, memory care, nursing care, catered events and other outlets on the property.

Responsible for development of menus, recipes including all nutritional extensions (in conjunction with the Registered Dietitian / Nutrition Manager) to meet the regulated guidelines for the property.

Purchasing of food and supplies based on the needs of the business to the specifications of the recipes. Supervision of all managers and team members within the department.

Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards including an overall understanding of HACCP.

Essential Position Functions

• Provides positive leadership to the Food and Nutrition Department, residents and guests.
• Schedules and coordinates the work of sous chef, cooks and other kitchen team members to ensure food preparation is economical, technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies. Responsible for first in, first out stock rotation in all areas including labeling and dating.

Evaluates products to ensure quality, price and related goods are consistently met and served.

• Ensures that high standards of sanitation and HACCP guidelines within the kitchen including but, not limited to time and temperature control during all aspects of the food process.
• Establishes controls to minimize food and supply waste. Establishes standards to mitigate theft within the department including but, not limited to labor time, food and supplies.

Food and supply inventory is taken monthly or as required using the approved inventory system. Equipment inventory is taken quarterly.

• Safeguards all food preparation team members by implementing training to increase their knowledge of safety, sanitation and accident prevention principles using an in-service documented method.
• Develops standard menus and recipes along with techniques for food preparation and presentation which help to assure consistently high quality.

To minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results;

takes corrective action as necessary to help assure that financial goals are met.

• May prepare, present and attend food and nutrition team member, resident and management meetings. Will providing a positive representation of the department.
• Is present and available during survey to escort the surveyor in and around the kitchen. Can immediately respond to requests to achieve a deficient free survey.
• Cooks or directly supervises the cooking of items that require skillful preparation including but not limited to VIP events, chef demos, etc.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Leads the Food and Nutrition department to assure that food production consistently exceeds the expectations of residents and guests.
• Provides a high level of service principles in accordance with established standards which are presented and maintained daily.
• Develops policies and procedures to enhance and measure quality. Continually recommends updates to written policies and procedures to reflect state-of-the-art techniques, equipment, terminology as well as regulation compliance.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen and dining areas within the building.

All areas will exemplify a like-new appearance.

• Provides training and professional development opportunities for all department team members.
• Ensures that all team members attend daily lineups and department in-service meetings.
• Is available during peak meal periods to visit resident tables while dining. Ensures resident and guest satisfaction.
• Leads by example with the use of properly changing gloves, wearing a cut glove, wearing slip resistant shoes to support safe work habits.

Creates a safe working environment for which all team members are following safe work habits including the use of all safety equipment provided.

Perform other duties as directed within the timeline requested.

Education / Experience :

Bachelors degree in Food Service Management or Culinary Arts or Applied Food Studies from four-year college, university or trade school;

or six years Executive Chef experience; or equivalent combination of education and experience in the capacity of a sous chef, baker, kitchen manager and / or large scale catering production.

Senior living or healthcare experience preferred. Fine dining experience a plus.