Executive Chef

EXECUTIVE CHEF II – Unidine

Salary: $95,000.00 - $

Job Summary:

An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show-quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility.

Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and the safe handling of food by following safety & sanitation protocols.

• Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
• Determine how food should be presented and create decorative food displays.
• Provide direction on menu development based on product availability; create distinctive specials that incorporate seasonal or special ingredients.
• Seek out sources for fresh food; monitor all produce and meat for freshness.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Research customer preferences and develop a menu which incorporates local foods and flavors.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Ensure compliance with federal, state, local and company health, safety, sanitation standards.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Monitor the quality of raw and cooked food products to ensure that standards are met.
• Follow and enforce food safety and sanitation guidelines.
• Maintain purchasing, receiving and food storage standards.

• Participate in the development and implementation of business strategies for the community aligned with the client’s overall mission, vision, values and strategies.
• Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.
• Develop, implement, and manage the department’s budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet or exceed management/budget objectives.
• Identify major revenue and expense opportunities and possible problems.
• Control food cost, labor, and other expenses; monitor actual versus budgeted expenses.
• Oversee the food inventory, purchasing, control, and disbursement of all food supplies.
• Schedule staff based upon forecasted volumes.

• Create 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best-in-class service.
• Maintain professional attitude and appearance while engaging with residents and community staff.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
• Empower employees to provide excellent customer service; establish guidelines so employees understand expectations and parameters.
• Ensure employees receive ongoing training to understand guest expectations.
• Ensure employees provide genuine hospitality and teamwork on an ongoing basis.
• Use teamwork to support guests and employees.
• Seek opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve the department.
• Review resident satisfaction results and other data to identify areas of improvement.
• Respond to and handle guest problems and complaints.

• Regularly lead team member meetings.
• Establish goals including performance goals, budget goals, team goals, etc.
• Solicit employee feedback, utilize an "open door" policy and review employee satisfaction results to identify and address employee problems or concerns.
• Develop and implement strategies and practices which support team member engagement.
• Ensure employees are treated fairly and equitably.
• Provide team members with the training needed to…