Department: Food Service

Reports to: F&B Director

FUNCTION: Consistently provide a fine dining experience to residents of the senior living community. Responsible for the entire food service operation of the retirement community, which provides breakfast, lunch, dinner, and special event food and beverage service daily to residents of the community. The Executive Chef will supervise chefs and other personnel engaged in specialty cooking, preparation, presentation and serving of food and beverage items. This individual will also be responsible for:

POSITION SPECIFICATIONS:

The following specifications may differ depending upon the number of employees among whom the performance of a particular job function can be distributed and the size and type of community.

• Employees will be required to perform any other job related duties requested by their supervisor.
• Requirements are representative of minimum levels of knowledge, skills and/or abilities.

To perform this job successfully, incumbent will possess the mental abilities or aptitudes to perform each duty proficiently.

• All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill and/or ability required.

Minimum Qualifications:

• Freedom from illegal use of drugs.
• Freedom from use and effects of use of drugs and alcohol in the workplace.
• Persons who have been found guilty by a court of law of abusing, neglecting, or mistreating individuals in a health care related setting are ineligible for employment in the position.
• Demonstrates effective time management skills.

Education and/or Experience:

• Experience and/or knowledge of special diets and meal preparation for large groups.

Supervisory experience desired. Ability to read and understand recipes, work in a team environment, work flexible shifts, handle multiple tasks at one time and communicate effectively verbally and/or in writing.

Performance Review Process Summary Form

• Ability to lead or supervise other employees, perform detail work involving math calculations, problem solve, handle emergency situations, read and understand menus.
• Must enjoy working with the elderly and able to accept constructive criticism. Ability to interact with residents who are highly susceptible to common illness without posing additional health risks and must maintain good personal hygiene and wear a uniform.
• Culinary Arts degree from recognized school as well as four years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation.
• Ability to hire, train and manage food service personnel, and provide effective work direction.
• Ability to manage time effectively and set priorities.
• Ability to effectively carry out and implement change.
• Knowledge of culinary terminology.
• Extremely skilled in culinary techniques including menu design, food preparation and artistic food design.
• Ability to operate kitchen utensils and food equipment.
• Ability to operate computer equipment for data entry and retrieval.

Equipment Used:

• The following equipment is used, including, but not limited to: electric slicer, mixer, oven, stove, microwave, grill, dishwasher, fryer, toaster, coffee maker and various other kitchen utensils and appliances, including knives. May also use standard office equipment.

Certificates, Licenses, Registrations: None required.

LANGUAGE SKILLS: Must be able to express self adequately in written and oral communication and to communicate effectively in an interdisciplinary care setting with
Residents, families, staff members, representatives of community and visitors.

MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure and weight, using whole numbers, common fractions, and decimals.

REASONING ABILITY: Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to solve problems related to the positions.

• Ability to plan menus
• Ability to accurately follow and expand menus

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

• The planning, testing and costing of new menus and menu items.
• Ordering, distribution and stock cost control of all food supplies.

Performance Review Process Summary Form

• Cleaning and maintenance of the kitchen and dining area.
• Maintenance of the highest possible food and nutritional standards set by the company.
• Maintenance of appropriate sanitation standards in accordance with the Federal, State and local regulations.
• Functions as the lead worker over cooks and other food service personnel engaged in the preparation, cooking and serving of food items.
• Hires, trains and instructs employees on food preparation, cooking and serving of food items to insure that all items are presented properly.
• Assigns and monitors all work activities of food service personnel.
• Coordinates work flow and schedules to ensure that deadlines are met, and that policies and procedures are followed.
• Participates in interviewing and selection of food service personnel, as well as the performance and evaluation of assigned employees.
• Recommends personnel actions including hiring, termination, promotion, discipline, as well as layoff and recall.
• Plans menus for daily breakfast, lunch and dinner meal services, as well as special events.
• Responsible for purchasing and maintaining inventory of food products and kitchen supplies. Inspects the quality and quantity of these items when delivered.
• Arranges for the repair or replacement of kitchen equipment.
• Designs, prepares and directs the preparation of decorated foods, artistic food arrangements, and non-edible display work including table setting, table decoration and ice carvings.
• Directs cold food unit including cold food preparation (including sandwiches and salads) and decoration.
• Cleans and supervises the cleaning of the overall work area, equipment and utensils, and maintains sanitation standards in accordance with the Department of Health.
• Answers resident inquiries and correspondence related to the overall food service operation and dining area.
• Operates computer to place orders and type correspondence.
• Working in conjunction with the Executive Director, manage the renovation and redecorating of the dining area.
• Working in conjunction with the Executive Director and Marketing Department, plan food service for special events to attract new residents to the community.
• Working in conjunction department managers provide food and beverage service support as deemed necessary.

Performance Review Process Summary Form

• Skills in interpersonal communications to effectively interact with staff members and residents.

INTERPERSONAL SKILLS: Demonstrates active listening techniques, gains support through effective relationships, treats others with dignity and respect and seeks feedback.

• Develops and maintains a good working relationship and cooperative attitude with intra- departmental personnel, as well as, other departments within the facility. Must have patience, tact, cheerful disposition and enthusiasm.
• Possesses the ability to deal tactfully with personnel, residents, family members, visitors, and the general public.
• Possesses leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. Encourages professional growth of personnel.
• Works with the corporate as necessary and implements recommended changes as required.

CONTINUING EDUCATION: Attends in-service and education programs and attends continuing education required for maintenance of professional certification or licensure.

PHYSICAL DEMANDS:

• Ability to lift a minimum of 25 up to 50 pounds, stand for extended periods of time, carry, reach, bend, finger, grasp and feel.
• Must be in good general health and demonstrate emotional stability. Must be able to cope with the mental and emotional stress of the position which includes adherence to strict time constraints.
• Must possess senses (taste, smell, sight, and hearing), or use prosthetics that will enable these senses to function adequately, so that the requirements of this position can be fully met. Must be able to taste and smell food to determine quality and palatability.

WORK ENVIRONMENT: The work environment characteristics described are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Worker is subject to inside environmental conditions. May be exposed to extreme temperatures (hot and cold) and moving mechanical parts.

• Subject to falls, cuts, burns from equipment and hot foods, odors, etc., throughout the work day.
• May be exposed to heat/cold temperatures in kitchen/storage areas (i.e., kitchen may be warm while cooking and refrigeration units cold while in the units).
• May be exposed to fumes or chemicals.
• Noise level may be above normal in the work environment.

Performance Review Process Summary Form

• Ability and willingness to work beyond normal working hours, and in other positions temporarily, when necessary.

COMMUNICATION: Keeps current and integrates new information, communicates and models organization values and fosters high performance.

JOB DESCRIPTION REVIEW: I understand the job description, its requirements and that I am expected to complete all duties as assigned. I understand the job duties may be altered from time to time. I have noted below any accommodations that are required to enable me to perform these duties. I have also noted below any job duties that I am unable to perform, with or without accommodation.

Job Type: Full-time

Pay: $50,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

Experience level:

• No experience needed

Pay rate:

• Yearly pay

Shift:

• 8 hour shift

Weekly day range:

• Monday to Friday

Ability to commute/relocate:

• Palm Harbor, FL 34684: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location: In person

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