Executive Chef-EXCHEF at ForeFront Healthcare Pvt Ltd

Chesterfield, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Oct, 26

Salary

0.0

Posted On

11 Jul, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Financial Management, Food Cost Control, Labor Management, Team Development, Regulatory Compliance, Inventory Control, Budgeting, Staff Training, Food Safety, Hospitality Management, Catering, Strategic Planning, Resident Engagement, Operational Excellence

Industry

Hospitals and Health Care

Description

THE EXECUTIVE CHEF IS THE SENIOR CULINARY LEADER RESPONSIBLE FOR THE OVERALL SUCCESS OF DINING OPERATIONS AT A FOREFRONT-MANAGED COMMUNITY OR ACCOUNT. THIS ROLE HAS FULL ACCOUNTABILITY FOR FOOD QUALITY, RESIDENT/PATIENT SATISFACTION, FINANCIAL PERFORMANCE, CULINARY TEAM LEADERSHIP, REGULATORY COMPLIANCE, AND INNOVATION. THE EXECUTIVE CHEF SERVES AS BOTH A HANDS-ON CULINARY LEADER AND STRATEGIC OPERATOR, ENSURING EXCEPTIONAL DINING EXPERIENCE WHILE MAINTAINING STRONG COST CONTROLS, OPERATIONAL STANDARDS, AND TEAM DEVELOPMENT. POSITION TYPE AND EXPECTED HOURS OF WORK THIS IS AN EXEMPT SALARIED POSITION, WITH EXPECTED HOURS TO INCLUDE: DAYS, EVENINGS, WEEKENDS, AND HOLIDAYS. ESSENTIAL FUNCTIONS AND DUTIES CULINARY LEADERSHIP & QUALITY * LEAD ALL CULINARY OPERATIONS INCLUDING PRODUCTION, MENU EXECUTION, CATERING, AND SPECIAL EVENTS. * ENSURE CONSISTENT DELIVERY OF HIGH-QUALITY, SCRATCH OR FRESH-PREPARED FOOD ALIGNED WITH FOREFRONT STANDARDS. * DEVELOP AND EXECUTE SEASONAL MENUS, RESIDENT-DRIVEN PROGRAMS, AND SPECIAL DINING EVENTS. * MAINTAIN PRESENTATION, TASTE, AND SERVICE STANDARDS AT ALL TIMES. * CHAMPION INNOVATION, RESIDENT ENGAGEMENT, AND CULINARY EXPERIENCE ENHANCEMENT. FINANCIAL & OPERATIONAL PERFORMANCE * OWN FOOD COST, LABOR COST, AND CONTROLLABLE EXPENSE PERFORMANCE. * DEVELOP AND MANAGE BUDGETS, FORECASTS, AND PURCHASING STRATEGIES. * IMPLEMENT INVENTORY CONTROLS, ORDERING SYSTEMS, AND WASTE REDUCTION PROGRAMS. * DELIVER FINANCIAL RESULTS ALIGNED WITH CONTRACTUAL AND COMPANY TARGETS. * PARTNER WITH THE GENERAL MANAGER AND REGIONAL LEADERSHIP ON PERFORMANCE STRATEGY. TEAM LEADERSHIP & TALENT DEVELOPMENT * RECRUIT, TRAIN, DEVELOP, AND RETAIN HIGH-PERFORMING CULINARY TEAMS. * LEAD SOUS CHEFS, MANAGERS, SUPERVISORS, AND FRONTLINE CULINARY STAFF. * BUILD STRONG BENCH STRENGTH, SUCCESSION PLANNING, AND TRAINING PROGRAMS. * FOSTER A CULTURE OF ACCOUNTABILITY, PROFESSIONALISM, TEAMWORK, AND PRIDE. * CONDUCT PERFORMANCE EVALUATIONS, COACHING, AND CORRECTIVE ACTION WHEN NEEDED. SAFETY, SANITATION & COMPLIANCE * ENSURE FULL COMPLIANCE WITH ALL HEALTH DEPARTMENT, SERVSAFE, HACCP, OSHA, CMS, AND COMPANY STANDARDS. * LEAD KITCHEN SANITATION, FOOD SAFETY, AND INSPECTION READINESS AT ALL TIMES. * MAINTAIN DOCUMENTATION, TRAINING LOGS, AND AUDIT READINESS. * DRIVE A STRONG CULTURE OF FOOD SAFETY AND WORKPLACE SAFETY. RESIDENT / CLIENT EXPERIENCE * PARTNER WITH RESIDENTS, PATIENTS, CLIENTS, AND LEADERSHIP TO DRIVE SATISFACTION. * PARTICIPATE IN RESIDENT COUNCILS, FOOD COMMITTEES, TASTINGS, AND FEEDBACK SESSIONS. * RESPOND PROACTIVELY TO CONCERNS AND CONTINUOUSLY IMPROVE THE DINING EXPERIENCE. * REPRESENT FOREFRONT AND THE CULINARY PROGRAM IN A HIGHLY PROFESSIONAL MANNER. PROGRAM & CONCEPT EXECUTION * EXECUTE CORPORATE PROGRAMS, STANDARDS, AND CULINARY INITIATIVES. * SUPPORT SPECIAL EVENTS, MARKETING INITIATIVES, AND COMMUNITY ENGAGEMENT ACTIVITIES. LEAD OPENINGS, RENOVATIONS, AND CONCEPT CHANGES WHEN APPLICABLE. TRAVEL OCCASIONAL TRAVEL FOR COMPANY MEETINGS BY CAR AND/OR PLANE MAY BE REQUIRED GENERAL RESPONSIBILITY AS REQUIRED FOR POSITION * RESPONSIBLE FOR ACTING IN CONFORMANCE WITH ALL FACILITY AND DEPARTMENTAL POLICIES AND PROCEDURES INCLUDING THOSE RELATING TO HUMAN RESOURCES, CODE OF ETHICS AND BUSINESS CONDUCT, HEALTH AND SAFETY REGULATIONS, COMPLIANCE REQUIREMENTS, PATIENT RIGHTS, CONFIDENTIALITY, AND HIPAA. RESPONSIBLE FOR ACTING IN CONFORMANCE WITH ACCREDITING AGENCY STANDARDS. * ATTENDS DEPARTMENT MEETINGS AS REQUIRED. * DEMONSTRATES ACCOUNTABILITY TO ACCEPT RESPONSIBILITY FOR PERSONAL/PROFESSIONAL GROWTH AND ANY REQUIRED CERTIFICATION/LICENSES, IF APPLICABLE. * COMPLETES MANDATORY TRAINING AND COMPETENCIES ANNUALLY. AAP/EEO STATEMENT FOREFRONT WILL NOT DISCRIMINATE BASED ON RACE, COLOR, SEX, HEIGHT, WEIGHT, DISABILITY, NATIONAL ORIGIN, RELIGION, MARITAL STATUS, PREGNANCY, MILITARY SERVICE, GENETICS, SEXUAL ORIENTATION, GENDER IDENTITY, AGE, OR ANY OTHER PROTECTED CLASS IN ITS HIRING PRACTICES, CONDITIONS FOR TRANSFER OR PROMOTION, POLICIES, DISCIPLINE, DISCHARGE, TERMS, CONDITIONS OR BENEFITS OF EMPLOYMENT. OTHER DUTIES AS ASSIGNED THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS JOB. JOB DUTIES, TASKS, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE FROM TIME TO TIME. Qualifications EDUCATION/EXPERIENCE/TRAINING * CULINARY DEGREE OR EQUIVALENT PROFESSIONAL EXPERIENCE PREFERRED. * 7–10+ YEARS OF CULINARY LEADERSHIP EXPERIENCE, INCLUDING EXECUTIVE CHEF OR SENIOR CHEF ROLES. * EXPERIENCE IN SENIOR LIVING, HEALTHCARE, HOSPITALITY, OR CONTRACT FOOD SERVICE STRONGLY PREFERRED. * PROVEN SUCCESS MANAGING HIGH-VOLUME OR MULTI-OUTLET OPERATIONS. * STRONG FINANCIAL ACUMEN: FOOD COST, LABOR MANAGEMENT, BUDGETING. * PROVEN ABILITY TO LEAD, DEVELOP, AND RETAIN LARGE CULINARY TEAMS. * SERVSAFE CERTIFICATION (OR ABILITY TO OBTAIN). * STRONG COMMUNICATION, ORGANIZATION, AND LEADERSHIP SKILLS. LICENSE AND CERTIFICATION SERVSAFE FOOD PROTECTION MANAGER CERTIFICATION REQUIRED OR MUST BE OBTAINED WITHIN 90 DAYS OF EMPLOYMENT

Responsibilities

The Executive Chef is responsible for the overall success of dining operations, ensuring high food quality and resident satisfaction. This includes managing financial performance, leading the culinary team, and maintaining strict regulatory and safety compliance.