Executive Chef at Friendly Senior Living

City of Rochester, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Jun, 26

Salary

75000.0

Posted On

31 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Programs, Menu Planning, Recipe Development, Purchasing, Personnel Training, Food Preparation, Sanitation, Financial Objectives, HACCP Regulations, Safety Standards, Inventory Management, Budgeting, Staff Supervision, Performance Appraisal, Customer Relations

Industry

Hospitals and Health Care

Description

We consider many different factors to determine your compensation package at FSL. We assess your specific job family, level, relevant skills, experience, and other special trainings, or accomplishments you bring to the position. Pay decisions are also guided by our financial means as well as analyzed against what others earn internally. We strive to pay competitively and offer market differentiated benefits and perquisites in line with our compensation philosophy. The salary range is a reflection of many similar like positions and your actual compensation may not be at the high or low end of the range but will be based on your unique skills and other criteria mentioned. FSL is committed to offering each individual an elevated employee experience through growth and learning opportunities in addition to an inclusive work culture coupled with other perquisites. Position Summary The Executive Chef has an overall responsibility of Culinary Programs in the organization. He/she institutes company cycle menus and recipes; plans and oversees purchasing, employee personnel training, and record keeping; directs through supervision food preparation, service and sanitation; and is accountable for meeting company financial objectives Job Relations: * Is responsible to and reports directly to Dining Director. * Supervises workers - Supervises duties of all food service personnel. * Inter-relationship - Must work closely with Dining Director, Clinical Dietitian, Food Service Manager, as well as with staff. Essential Job Functions: * Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in all menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. * Works in close partnership with Clinical Dietitians to ensure recipe/menu offerings are consistent with patient diet orders and in line with the Health Systems programs. * Provides management oversight of kitchen operation with a focus on production and sanitation. * Reviews with the production staff daily, their plans to meet storage, production and service needs. Ensures that production and waste records are complete and accurate and that recipes are followed in production. * Through close monitoring of food service lines in all operations, ensures that food quality and selection consistently meet customer needs and FSL standards. * Directs and reviews team on HACCP regulations, Occupational Safety Standards, and Proper Maintenance procedures. * Trains supervisors on a continual basis and is responsible for continual upgrading of all employees and optimal utilization of labor. Recommends new hires, terminations, promotions and changes in the work force for approval by the Dining Director. Takes appropriate action in support of this approval. Develops and updates employee job descriptions and performance standards. * Is responsible for the orientation of each new employee, appraising performance on a daily basis and making necessary adjustments or corrections. Periodically conducts a formal appraisal or corrective action as needed. * Assists in maintaining food budget within department. To include forecasting of needs, managing left over logs and communicating to production staff. Utilizing food management for cafeteria costing. * Is responsible for the maintenance of all book work, accurate record keeping, taking and evaluating weekly inventory, maintains weekly operation reports, and reporting in accordance with company systems policy and procedures. * Maintains contact with customers so as to be aware of customer acceptance of the food program. Develops working rapport with the staff. Works with Dining Director to address customer complaints, suggestions or requests immediately. * Conducts weekly meetings with members of the supervisory team and the food service employees. * Communicates frequently with Administration for mutual awareness of any problems, documenting disciplinary counseling with food service employees in accordance with corporate policy. * Keeps personal work areas clean, neat and efficiently arranged at all times. * Completes all food orders and maintains appropriate order guides. * Completes the monthly inventory. * Maintains the work area and equipment used in a clean and sanitary condition. * Responsible for sanitation within cooking area; coordinates assistant director on major cleaning responsibilities and repairs as needed. * Follows daily sanitation checklists. Conducts training of production staff on sanitation guidelines per department in-service schedule. * Participates in in-service education, departmental meetings and safety programs of the Home. * Performs other duties as required by supervisor or by Administration from time to time. * Performs any other tasks as requested by the Dining Director. Other Job Functions: Expectations of the Position: * Dependable, report to work on-time for every schedule shift (ready to work at beginning - start of shift) and work full schedule shifts unless physically unable or pre-approved Paid Time Off (PTO) which includes personal and vacation. * Willing and able to work as required by the position and/or approved by management. * Have reliable transportation to and from work. * Must be clean and neat in appearance and have a “friendly,” hospitality-oriented, and service-oriented personality. * Abide by work-related / job procedures and organization policies; (refer to the Employee Handbook). Qualifications of the Position: * Education: Technical, trade or vocational school degree in culinary arts. * Experience: Minimum of 5 years production experience. * Skills: Ability to read, write, do simple math calculations. Basic food knowledge and ability to apply it. * Licenses / Certifications: Servsafe certification and/or County Sanitation certification preferred. Conditions of Employment: * Work is performed in a clean, well lit, Community setting. * Employee must be able to perform essential job functions (reasonable accommodation may apply). Physical Requirements * Refer to attached Physical Requirements form. * Must meet the general health requirements set forth by FSL. * May be requested to assist in the evacuation of Residents or perform other procedures to protect the safety of Residents, visitors and team members during emergency situations. NOTE: This job description is not intended to be all-inclusive and very effort has been made to identify the essential functions of the above position. However, this job description in no way states or implies that the duties specifically identified are the only duties required to perform this position. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position. Employees may perform other related duties within Federal and/or State regulations to meet the ongoing needs of the organization. This job description is not a guarantee of employment for any set period and that either the organization or employee may terminate employment at any time with or without case. Furthermore, this job description may be added to or revised at any time.

Responsibilities

The Executive Chef holds overall responsibility for Culinary Programs, including instituting cycle menus, overseeing purchasing, training staff, and directing food preparation and sanitation. This role is accountable for meeting the company's financial objectives through effective kitchen management.