PRINCIPLE:

• Establish and maintain the use of HACPP-Based Standard Operating Procedures
• Oversees scheduling for dining services including kitchen, wait service and contractual and non-contractual personnel associated with special and/or catered events
• Supervises, coordinates and evaluates the work of all foodservice employees in the preparation, storage and serving of all food items
• Supervises and maintains the sanitation processes of all sites/facilities/areas used in the production of food services, including all equipment used during the production and preparation of foods; participating in and assigning appropriate personnel to ensure that the facility is maintained in a sanitary environment in all food service and production areas
• Manages a cost-effective dining services program
• Forecasts and plans for the purchase of food, supplies, and equipment
• Oversees and participates in menu planning
• Contributes and oversees the compilation of the standard recipe manual
• Responds to customer preferences and industry trends when planning menus
• Maintains required records including food production, inventory, income/expense and meal counts
• Interacts regularly and routinely with residents, guests, the public and staff
• Schedules and coordinates special/catered events, utilizes internal and external resources associated with these events when internal departments are needed such as dining services, transportation, security, maintenance and housekeeping, and external resources are needed such as independent catering companies; news media; special needs of clients i.e. – communication, audio/visual devices, etc. Remains cognizant of room availability and prior scheduled events and is prepared to report information on an as needed basis
• Ensures that resident satisfaction is continually improved upon in regard to food/meal quality, cleanliness, room temperature during service times, timeliness of service provided to occupants of dining room, ambience of dining room and overall dining experience
• Keeps abreast of new product information for supplies and equipment used during daily meal service and special and catered events
• Recruitment, training, development and monitoring; preparation of employee performance reviews

GENERAL KNOWLEDGE, SKILLS AND ABILITIES:

• Skill in motivating and supervising foodservice personnel
• General knowledge and understanding of nutritional needs for seniors
• Ability to interpret a nutrient analysis spreadsheet of meals
• Knowledge of foodservice program requirements
• Basic computer skills to include POS system(s); Microsoft programs such as Word, Excel, Publisher, etc.
• Ability to maintain records and complete reports as required, including web-based reporting and ordering systems
• Written and oral communication skills
• Considerable knowledge of quantity food production and service/serving techniques, food safety/sanitation requirements and procedures
• An understanding of foodservice program finances
• Ability to understand, prepare and utilize dining service budgets and processes
• Skill in using public relations techniques to promote the foodservice program used by residents, their guests and the public
• Ability to positively interact with seniors and the public

SUPERVISION REQUIREMENTS:

• Directly supervises all personnel associated with dining services, including kitchen, dining room, contractual and non-contractual staff associated with in-house events and catered events/functions
• Assists in the development of training plans for dining room staff, holding regular staff meetings as needed
• Ensures that effective communication is maintained with departmental supervisors, managers and staff
• Takes initiative to assist in the resolution of problems and recommends improvements of department procedures
• Coordinates and maintains information for catering and special events including pricing structures associated with food items ordered and staffing requirements
• Understands that preparation of Special Event Forms is essential
• Must be flexible and innovative with the ability to work independently with staff and outside vendors to develop a professional, efficient working relationship while ensuring that at least two (2) business days in advance of event that staff and internal/external vendors are on target with services to be provided
• Must make certain that appropriate staffing is provided during events/functions in order to effectively ensure the event is successfully completed
• Must be able to provide complete and accurate information to the Accounting Department for invoicing on Special and Catered events, forwarding billing information and any/all required deposits received to the Accounting Department for processing
• Ensure daily and weekly menu information is accurate prior to distribution
• Meet with new residents as needed

MINIMUM QUALIFICATIONS:

The following are the minimum qualifications which an individual needs in order to successfully perform the duties and responsibilities of this position.

EDUCATION REQUIREMENTS AND EXPERIENCE:

High School Graduate
Maintain Sanitation and Safety Courses
Maintain ServSafe Courses
Familiarization of HACPP requirements
Minimum of 5 years’ experience as an executive chef and/or chef /manager or related experience
Job Type: Full-time
Pay: $73,000.00 - $83,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift:

• 8 hour shift

Shift availability:

• Day Shift (Required)

Ability to Commute:

• Easton, MD 21601 (Required)

Ability to Relocate:

• Easton, MD 21601: Relocate before starting work (Required)

Work Location: In perso