Executive Chef

The Food Production Managers oversees the processing and manufacturing of food by overseeing the day-to-day operations to ensure optimal food quality and monitoring food costs.

• Purchase food and supplies from vendors approved by The Plaza and monitor inventory
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Supervise kitchen personnel
• Identify new culinary techniques and presentations
• Assist kitchen staff with food prep and recipe creation
• Inspect units periodically to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Coordinate all training activities for Cooks and Cook’s helper.
• Develop recipes and portion specifications in accordance with resident tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Assist operation in areas such as plate presentation, special function menu planning and the design of new service areas.
• Responsible for producing diversified menus in accordance with the Plaza policy and vision.
• Prepare prep sheet for each meal for weekly menu cycle.
• Supervise the cooks and all cooks’ tasks
• Responsible for keeping records of all cooking and food holding temperatures
• In-service/discipline all cooks as necessary
• Provide Proper time management to all cooks
• Train the auxiliary cooks to provide best results in a timely manner and using at the maximum the available resources
• Maintain order and discipline in the kitchen during working hours
• Create test testing menus for special events and holidays.
• Make sure the hygiene and food safety standards are met in all stages of food preparation and distribution.
• Communicate and follow up with your supervisor that cooking equipment are maintained in good conditions and signal any malfunction before it affects the staff or the residents.
• Attend Food Committee and follow up on food complaints
• Communicate with storeroom clerk to ensure all necessary ingredients are available for next few days’ meals.
• Communicate with cooks/supervisors if necessary, of any meal substitution/ changes before implementing any change.
• Make sure all cooks follow standardized recipes at all time.
• Make sure to avoid cross contamination i.e., using proper cutting boards, different meats are stored in different containers.
• Make sure food is properly shelved and stored in refrigerators.
• Other duties as assigned

• Serv Safe Manager Certification
• Must be knowledgeable of Federal and State rules and regulations regarding nursing home dietary requirements
• Prior food service experience in a long-term care setting, preferred
• Prior supervisory experience, preferred

• This position supervises the food service staff