Job description

POSITION DESCRIPTION
Position Summary: The Executive Chef is responsible for all aspects of food and compliance at the Warm Friend and River Place.

Essential Responsibilities:

· Ensures high levels of customer satisfaction on a consistent basis through effective planning and organization.

· Attains operating budgets through a system of planning and control procedures; participates in budget and forecast process with the Director of Facilities Operations and Food Services Director, providing accurate data by which effective budgets can be prepared; responsible for accurate and timely completion of all recording and reporting activities.

· Implements and maintains standards of quality in all areas of the food service operation.

· Works with the Food Services Director in planning and analysis of all merchandising and marketing programs and ensures that compliance with such programs is attained.

· Trains and develops cooks for all of Resthaven to ensure maximum productivity is attained.

· In collaboration with the Food Services Director, explores, implements and maintains new systems/technology and processes that are in line with best practices in Senior Living.

· Able to manage special projects or equipment upgrades from conception to completion.

· Supervises the dining team at Warm Friend. Measures and evaluates personnel through Rounding Program.

· Responsible for compliance with all company policies, procedures, standards and programs. Conducts an on-going analysis of the dining operations recommending operational changes to the Director of Facilities Operations.

· Ensures that all areas of the food service operation are in compliance with Sanitation Program, Federal, State and Local health codes, and overall quality assurance.

· Ensures that all purchasing policies and procedures are followed; that through correct menu planning, receiving and storage, maximum utilization of company resources is attained, and that quality specifications and sustainability efforts are adhered to.

· Directs all aspects of food production including menu development, purchasing, storage, preparation, portion control, inventory and record keeping; ensures culinary excellence at all times.

· Directs all aspects of catering program develops catering guide with competitive price structure; ensures satisfaction from scheduling through delivery of catered events.

· Leads Food Service Committee in Independent Living.

· Works collaboratively with the Life Enrichment Coordinator on special events involving food or dining experience.

· Ensures safety program is in place and followed, reports are kept, and staff employees are informed.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Knowledge, Skills & Abilities

Business Acumen.

Communication.

Critical Evaluation.

Ethical Practice.

Global & Cultural Awareness.

Leadership & Navigation.

Required Education and Experience

· Two years of supervisory experience

· Proficient in basic math (multiplication, computing yields/conversions/etc.)

· Microsoft Office proficiency

Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

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

Shift:

• Day shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Fine dining restaurant
• Nursing home
• Upscale casual restaurant

Ability to commute/relocate:

• Holland, MI 49423: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• Please provide 3 references : Name and Phone number

Work Location: One location

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