Chef de Cuisine at Kisco Senior Living

Laguna Niguel, California, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Mar, 26

Salary

75000.0

Posted On

24 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Menu Creation, Leadership, Communication, Vendor Management, Purchasing, Customer Experience, Cooking Techniques, Sanitation, Inventory Control, Team Player, Service Excellence, Culinary Experience, Seasonal Menus, Quality Ingredients, Scratch Cooking

Industry

Hospitals and Health Care

Description

Job Description The Chef De Cuisine works side by side with the culinarians to ensure the highest quality of seasonally prepared meals is served daily through various venues. Pay: $70-$75k/yr Availability: Sunday-Thursday What will I do every day? Creates and implements vision for service excellence in dining Manages and improves resident and family satisfaction, loyalty within dining program Accountable to identify, benchmark and leverage best practices of customer experiences within dining program Develop and maintain effective relationships and two-way communication with residents and families Communicate the company vision and strategy to create alignment between daily activities and company strategy Create and prepare high quality meals utilizing fresh quality ingredients and scratch made recipes consistent with local custom and tastes Demonstrate senior culinary leadership using advanced cooking techniques, diverse cuisines and new cooking equipment Create seasonal menu(s) that align with regional preferences promoting choice and options for residents, guests and associates Effectively supervise culinary department operations on a day-to-day basis informing the Food and Beverage Director of key operational changes and updates Full responsibility and supervision of the culinary team including all cooks and production associates, teaching, leading and inspiring cooking techniques and best practices Preventatively maintain all kitchens, store rooms and scullery in a clean sanitary condition according to state health code or regulatory agency Serve as morning or evening cook at the community as needed Maintain inventory control of quantity and condition of all kitchen small wares, equipment and supplies Responsible for the safe working condition of all food service equipment Purchase all food and non-food supplies from approved vendors, use local artisan vendors where possible Direct responsibility of cooks and utility workers. What will I need to be successful in this role? A passion for excellence Be a great team player Culinary degree and 3 years professional culinary experience in established scratch cooking food production required. In lieu of culinary degree, candidates that possess 7-10 years professional culinary experience in established scratch cooking food production will be considered. Menu creation and ability to teach cooking techniques, regional cuisines and culinary skills required. Should have extensive experience in a multitude of cuisines and preferably classically trained. Vendor management, purchasing and costing experience preferred. Must possess strong communication and leadership skills. Special Requirements/Certifications I may need? A current Food Handler’s Certificate is required What’s in it for me? (Great Question!) Competitive pay Sunday-Thursday work schedule Healthcare Benefits including Vision & Dental Matching 401k Paid Time Off Rewards and Bonus Opportunities Continuous Training and Growth Opportunities What do we do? We create a great place to live for our residents and a great place to work for our associates. Kisco Senior Living has been a dynamic, award-winning leader in the senior living industry for the past 25 years. All offers of employment are subject to satisfying our pre-employment process which includes: successfully passing a drug screen, TB Test and Background Check *Kisco Senior Living is an Equal Opportunity Employer

Responsibilities

The Chef de Cuisine is responsible for creating and implementing a vision for service excellence in dining, managing culinary operations, and ensuring high-quality meals are prepared daily. They also supervise the culinary team and maintain kitchen standards according to health regulations.