Executive Chef
📋 Role Overview & Responsibilities
JOB SUMMARY: The Executive Chef assists the Director of Dining in the planning, coordinating and implementation of the quality dining program for resident’s staff and guests. Oversees the culinary component, HAACP program and Sanitation program of the dining program in all of the food production and service areas within the community. Provides support in assigned areas during the absence of the Director of Dining Services.
The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.
ESSENTIAL POSITION FUNCTIONS: Comply with all applicable rules, policies, standards and guidelines related to employment with Westminster Communities.
- Manage the entire operations of the kitchen(s). 2. Oversee the purchase of food, food supplies and equipment. Adheres to specific budget objectives. 3. Supervise meal preparation, presentation and quality by following accurate reproduction of recipes by cooks and prep staff. 4. Perform food inventory and/or place orders as required. 5. Ensures that training, safety and discipline standards are met. 6. Responsible for kitchen staff compliance with sanitation and food safety standards. 7. Monitor the proper operation of the kitchen equipment and report any equipment failures to the Director.
The above position description is not to be construed as a complete listing of the assignments and responsibilities assigned to any employee; nor are such assignments restricted to those precisely listed in the description. This position description may change from time to time as the needs of the organization change.
ESSENTIAL QUALIFICATIONS
Education: 2-Year Accredited Culinary Degree or College Degree in related subject required; Specialized certification/degree at an approved culinary school; and 6 years similar experience in a high volume, hospitality oriented and customer service focused environment.
Serv Safe certification required or ability to obtain certification within 90 days from date of hire.
Experience: Proficiency with computer programs including Microsoft Office. Proficiency with data-base types of menu systems for menu forecasting, menu building and recipe creation. Supervisory Leadership.
Physical & Environmental Requirements And Sensory & Communicative Activities: Finger Dexterity Grasping Reaching Standing Sitting Lifting (up to 50 lbs) Bending Walking Hearing Speaking Seeing Manual Dexterity Tasting Smelling
AN INDIVIDUAL IN THIS POSITION WILL BE EXPOSED TO: Inside/Outside environmental conditionsBlood borne Pathogens Respiratory pathogens
MUST BE ABLE TO COPE WITH MENTAL AND EMOTIONAL STRESS OF THIS POSITION.
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This position is located in Orlando, FL with potential relocation and sponsorship assistance depending on candidate qualifications.
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