Executive Chef at HarborChase of Branford

Boynton Beach, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

14 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Inventory Management, Food Preparation, Nutritional Guidelines, Dietary Compliance, HACCP Compliance, OSHA Compliance, Staff Supervision, Training, Sanitation, Infection Control, Performance Appraisals, Manager On Duty, Servant Leadership, Microsoft Office, Outlook

Industry

Hospitality

Description

Description Position Summary: Ensures the food service provided for the community meets and/or exceeds company standards while maintaining compliance with HACCP, OSHA, state and federal regulations. Essential Functions: Plans weekly menus in accordance with the community policies and procedures, and incorporates a variety of nutritional foods and foods in season Maintains an adequate inventory of foods and supplies from company approved vendors Continues to look for ways to improve and/or enhance the quality of the food service provided Prepares and cooks food in accordance with nutritional guidelines, regulations, and residents’ individual prescribed diets and food preferences Ensures that food is prepared and served in an appetizing and appealing manner Assists in fostering residents’ independence with eating by taking the time to know the residents and providing adaptive equipment when needed Ensures that food is delivered on time Visits with the residents at each meal when able to ensure quality of service. Ensures that all concerns will be addressed Prepares food and coordinates food services for special community events when requested Encourages residents to participate in the food service program by providing a forum for their input and suggestions Maintains a clean, organized and safe kitchen environment Ensures proper storage and handling of food in accordance with infection control standards Participate in the recruitment and hiring of food service associates Participate in training of all associates, including food service associates, in safety issues, emergency situations, infection control and safe practices Supervises all food service associates ensuring adequate staffing meeting the needs of the community Ensures that all food staff abide by sanitation and safety regulations and perform their duties as required and expected Conduct regular performance appraisals with associates Ensure appropriate handling of on-the-job injuries as reported by associates Performs Manager On Duty responsibilities when assigned The ability to work in a safe and alert manner The ability to take ownership for associate’s safety and the safety of the residents Must disclose any medication that might impair associate’s ability to perform the job safely or competently. Non-Essential Functions: Leads by example exhibiting the CORE Values through servant leadership Encourages teamwork and promotes company philosophy Attends required community meetings and participates Life Enrichment activities when able Completes all required courses in adherence with HRA University Is prompt and able to perform the required duties of the position on a regular, predictable basis Becomes familiar and understands how to report a missing person using the Safe Return program or equivalent All associates are responsible for maintaining a safe and secure environment for all community residents Requirements Qualifications/Skills/Educational Requirements: High school education. Associates or Bachelor’s degree preferred Requires valid state certification as Certified Dietary Manager Minimum of one-year experience as a chef/cook Minimum of one-year experience with supervision or management Current food service sanitation certificate Experience with Microsoft Office and Outlook software preferred Able to communicate effectively with all levels of management, associates, residents, family members, and outside contacts Knowledge of Hazard Analysis and Critical Control Point Compliance (HACCP) and OSHA regulations Knowledge of state food-handling and kitchen regulations Able to make independent decisions Able to seek out new methods and willing to incorporate them into existing practices when applicable Must possess a passion to work with and around senior citizens Background Screening Requirement In all Florida Companies, this position requires a Level 2 background screening through the Florida Care Provider Background Screening Clearinghouse. For more information regarding the Clearinghouse, disqualifying offenses, and exemption procedures, please visit: https://info.flclearinghouse.com

Responsibilities

The Executive Chef is responsible for planning weekly menus, ensuring food quality meets or exceeds company standards while adhering to all regulations, and overseeing all aspects of food service operations for the community. This role involves preparing food according to nutritional guidelines, managing inventory, supervising food service associates, and maintaining a safe kitchen environment.