Executive Chef

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* We Are Inspired to Serve. Join us!
* Responsible for maintaining a high level of quality and consistency in the timely preparation, production, and service of meals served to residents, guests, and employees of Covenant Living. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Responsible for the sanitation of the work area and for the safe and sanitary handling of food, supplies, and equipment, along with supervision of the cooks and dining staff.
** Leading Food Production and Delivery:
** Supervises and oversees the kitchen staff in the preparation and service of all food production following standard recipes, product specifications, menu planning, and portion sizes. Assists in the preparation and service of foods requested by other departments as well as those needed for special occasions. Assures that special diet orders are completed following menu extension guidelines.

Directs daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines.

Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems (e.g. recipe substitutions).Orders food and equipment.

Ensures that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized.
** Leading Staff:
** Trains other chefs in and outside of account on culinary skills and serves as technical expert.

Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards.
Ensures staff are up-to-date in certifications and training (such as Serv Safe).Manages by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate.
** Kitchen Compliance and Sanitation:
** Ensures compliance with all federal, state and local regulations as well as policies and procedures (e.g. HACCP, quality assurance, safety, operations, Serv Safe, personnel).Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards.

Understands, complies, and promotes all policies regarding residents’ rights.

Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents.

Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating.

Ensures proper storage of foods and supplies at all times and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks.

Attends in-services as required by corporate, state, and federal mandates.
** Budget, Operations, and Cost Management:
** Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary.

Establishes operating standards, implements quality improvements and communicates them to employees.
** EDUCATION AND

WORK EXPERIENCE:

**** Required Degree**:
High school diploma
** Preferred Degree**:
Culinary Arts Degree
** Certificate(s):
*** Required to have current and approved sanitation certification or obtain certification within 6 months of hire.
* Safe Food Handling certification.
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* Experience:

*** Minimum of three years supervisory experience as an Executive Chef or equivalent role at a high-volume restaurant.
* 7+ years experience managing high volume and fast paced commercial kitchens.
* 5 + years experience cooking experience in a fine dining environment and experience in a culinary leadership role preferred.
** KNOWLEDGE, SKILLS AND ABILITY:
*** Mastery of a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment and procedures.
* Ability to not only think on feet but also create,…