Executive Chef at Friendly Senior Living

Rochester, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Oct, 26

Salary

85000.0

Posted On

16 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations Management, Menu Planning, Budget Management, Food Safety Compliance, Staff Supervision, Recipe Development, Inventory Management, HACCP Regulations, Personnel Training, Microsoft Office, Catering Management, Sanitation Oversight

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 Every effort has been made to identify the essential functions of the Executive Chef position. The Executive Chef directs all culinary operations to provide high quality nutritious meals for residents, employees and guests. in the organization. The Executive Chef will manage the dining staff, balance budget constraints with resident preferences and ensure compliance with strict dietary and food safety regulations. The Executive Chef is directly responsible for overseeing the preparation and production of the meals served to residents, employees, separate independent living facility, Bistro Café, Employee Café, and catering functions. He/She creates and institutes semi-annual cycle menus and standardized recipes; plans, oversees and completes all the purchasing, employee personnel training, and record keeping; directs through supervision food preparation, service and sanitation; and is accountable for meeting company financial goals. 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, Production Manager, Food Service Supervisors , as well as with staff. Essential Job Functions: Every effort has been made to identify the essential functions of the Executive Chef position. * 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. * 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. * Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and Facility preventative maintenance programs. * 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. * Makes employment and termination decisions including interviewing, hiring, evaluating and disciplining dining personnel as appropriate. 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. Conducts appropriate formal appraisal of the culinary staff. * 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 employeesCommunicates frequently with Administration for mutual awareness of any problems, documenting disciplinary counseling with food service employees in accordance with corporate policy. * Fills in where needed to ensure resident service standards and efficient operations. * Keeps personal work areas clean, neat and efficiently arranged at all times. * 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: Associates Degree in Culinary Arts or Food and Beverage Management * Experience: Minimum of 5years culinary or production experience. * Skills: Ability to read, write, do simple math calculations. Proficient in Microsoft Office Products (Wors, Excel, Outlook, 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.

Responsibilities

The Executive Chef directs all culinary operations to provide high-quality nutritious meals for residents, employees, and guests. This includes managing dining staff, creating cycle menus, and ensuring compliance with dietary and food safety regulations.