Executive Chef

Description

SUMMARY

• The Executive Chef is responsible for planning, organizing, developing, and directing
• the overall operations of the Culinary Department in accordance with current standards,
• guidelines, and regulations governing our property, and as may be directed by the
• Executive Director, to assure that quality nutritional services are provided on a daily
• basis and that the department is maintained in a clean, safe and sanitary manner. This
• position is at a WellQuest Living community. Hire, evaluate, coordinate, motivate,
• monitor performance, schedule and supervise department staff in accordance with
• company policy. Make recommendations to the Executive Director with respect to staff
• evaluations, merit pay increases, reprimands, disciplinary actions and terminations.
• Reports to: Executive Director.

ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBLITIES

• The essential duties and responsibilities described below are representative of those an
• employee encounters while performing the basic functions of the position. While every
• effort has been made to identify the essential functions of the position, it in no way states
• or implies that these are the only duties you will be required to perform. The omission of
• specific statements of duties does not exclude them from the position if the work is
• similar, related or is an essential function of the position. Reasonable accommodation
• may be made to enable qualified individuals with disabilities to perform the essential
• functions of the position.

1. Hire, evaluate, coordinate, motivate, monitor performance, schedule and

• supervise department staff in accordance with company policy. Make
• recommendations to the Executive Director with respect to staff evaluations,
• merit pay increases, reprimands, disciplinary actions and terminations.

1. Ensure the dining experience created for all residents, family members and

• visitors is of high quality including menu selection, meal preparation, meal
• presentation, food taste and meal service.

1. Conduct prepared in-service classes for all culinary staff according to a posted

schedule.

1. Plan, prepare, present and deliver all meals served within the property ensuring

that each meal is of top quality.

1. Maintain accurate budget, inventory and portion controls and work within the

guidelines set forth in the budget.

1. Maintain a sanitary work environment and conform to all local codes and policies

regarding proper storage, handling and serving of food.

1. Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply

control.

1. Perform administrative duties such as completing necessary forms, reports,

evaluations, studies, etc., to assure control of equipment and supplies.

1. Maintain and organize a system for all required documentation, including staff

• evaluations, purchase orders, menus, policies and procedures, personnel files, job
• descriptions, etc.

1. Maintain a clean and orderly dining room(s) and kitchen(s).
2. Implement culinary policies as set forth by the Executive Director, the governing

body and all required Federal, State and City/County regulations.

1. Understand and ensure compliance with all Federal (Title 22) and state

regulations concerning the department.

1. Obtain and maintain Manager’s ServSafe Certification, as required.
2. Plans menu according to patterns described by law and through experience.

Ensure menu plans are followed at all times.

1. Process diet changes and new diets received from Health Services Director and

• cooperate in the therapeutic and regular diet plans and menus to assure they are in
• compliance with the physician’s orders.

1. Assist in developing methods for determining quality and quantity of food served.
2. Order all food within budget guidelines and maintain accurate inventories of food

• on hand. Train other culinary personnel to only receive food orders that are
• correct in quality, quantity and price.

1. Develop and implement culinary procedures that ensure that food is ready on time

and proper temperature levels are met.

1. Assist the Dietician to ensure that a resident’s culinary needs are fulfilled.
2. Visit residents regularly to determine special likes and dislikes in order to make

the Culinary Services Program individually tailored as much as possible.

1. Arrange for coverage of job duties within the department during employee

absences either through delegation or personal completion of duties.

1. Assist in the preparation of meals as necessary.
2. Assist in the preparation of the resident care plan and attends care plan

conferences, as needed.

1. Prepare an annual budget request for needed food, supplies, equipment, and

• personnel requirements. Ensure monthly purchases and staffing patterns are in
• accordance with approved budget.

1. Participate in daily “Stand-Up” meetings to communicate key issues within the

department.

1. Aid in community marketing effort through demonstrated proficiency and

• willingness to prepare food items, conduct community tours, participation in all
• required marketing events and through positive/friendly interaction with all
• potential residents, family members and referral sources.

1. Plan and prepare food items for activities, marketing and special events, as

requested.

1. Display tact and friendliness when dealing with residents, families and visitors.
2. Communicate any observed or suspected resident change of condition to a

supervisor immediately.

1. Maintain a safe and secure environment for all staff, residents and guests,

following established safety standards.

1. Encourage teamwork through cooperative interactions with co-workers and other

departments.

1. Support a positive and professional image through actions and dress.
2. Performs other duties consistent with the position as assigned by the Executive

Director.

Qualifications

MINIMUM QUALIFICATIONS

• Education: High school education or equivalent. College courses
• or other education in food service and/or management
• preferred.
• Completion of an ADA approved course in quantity
• food purchasing, production, service and nutrition,
• preferred.
• Experience: Experience as a supervisor or head cook preferred.

Mathematical

Skills

• Ability to make moderately complex mathematical
• calculations.
• Ability to make close estimates of quantities of food
• needed.
• Reasoning Skills: Ability to follow approved, standardized recipes and
• menus for regular and therapeutic diets.
• Ability to make independent decisions with work
• without supervision.

Oral/Written

Communication Skills

• Ability to interact tactfully with residents and family
• members, staff and general public.
• Ability to make decisions in stressful situations.
• Ability to communicate directions to all levels of
• employees, both in writing and verbally.
• Equipment Used: Standard food production equipment for quantity food
• preparation.
• Personal computer
• Physical Effort: Be mobile and able to perform physical requirements
• of the job. Good physical health verified by a health
• screening, including a chest x-ray or an intradermal
• test result not more than 6 months prior or seven (7)
• days after employment.
• Personal Characteristics: Possesses good character and displays high degree of
• personal integrity. Displays sincere compassion
• towards cognitively impaired older adults.
• Demonstrates genuine concern for the physical and
• emotional needs of older people and their families.
• Working Conditions: Well-lighted, air-conditioned health care environment.
• Ability to withstand extremes of heat and cold; ability
• to withstand odors from food preparation.

Other

• (As required by Title 22)
• Employee must pass a criminal record clearance prior
• to beginning work in the community.