Executive Chef at Rich Transport Inc

Blue Ash, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Aug, 26

Salary

0.0

Posted On

26 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Teamwork, Food Preparation, Menu Planning, Communication, Problem Solving, Time Management, Food Safety, Sanitation, Culinary Skills, Organizational Skills, Accountability, Training, Customer Service, Flexibility, Attention to Detail

Industry

Description

Description Job Title: Executive Chef Reports to: Director of Culinary Services FLSA Status: Exempt Position Scope: The Sous Chef contributes to the community by executing the menu, ensuring a high level of performance and resident and/or visitor satisfaction. The overall focus is on food appearance, high-quality food, and the overall dining experience. ABOUT US: Evolve Senior Living was founded on the premise of change. We believe the senior living industry needs to change to appropriately address the needs of tomorrow’s workforce and residents. Evolve represents the notion of continuous improvement in our service delivery for the elderly, providing a safe and dependable environment for our team members and a commitment to leading the discussion on change in the senior living sector. ABOUT YOU: A compassionate leader who seeks an opportunity to do what you love, while touching the lives of those people we have the honor to care for and serve. An entrepreneurial spirit who is excited and motivated by the prospect of change and continuously improving the services we provide. Ability to lead, motivate, and hold people accountable. RESPONSIBILITIES: Supports the organization's mission, core values and goals, upholding and promoting company culture and vision. Creates an environment of accountability through leadership and management practices utilizing the Entrepreneurial Operating System (EOS). Completes all hours of state-mandated continuing education each year. Promotes and demonstrates a spirit of teamwork in performing daily duties through cooperative interactions with co-workers and other departments. Supports a positive and professional image through actions and dress. Promotes the property positively and effectively communicates the organization’s values to residents, visitors, co-workers, and the community. Prepare kitchen staff schedules. Assists in managing the day-to-day operation of the kitchen, coordinates food production schedules and ensures the highest level of food quality, taste, and presentation. Participates in meal planning and food preparation, produces food of consistently high quality, taste, and presentation, and expedites during peak meal periods as needed. Adhere to the residents’ dietary needs and restrictions. Controls food costs by assisting in training kitchen staff in proper food preparation and handling methods, including handling leftover food. Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. In conjunction with the Director of Culinary, establishes goals for the kitchen and anticipates and resolves problems across all facets of the kitchen. Establishes and requires adherence to health department and food handling guidelines in conjunction with the Director of Culinary, develops menus & creates and ensures adherence. Trains kitchen staff on all new menus. Maintains effective communication within the kitchen and dining room, responsive to staff suggestions and concerns and works to resolve problems. Assists with orders and service during mealtimes. Conducts regular inspections of the entire kitchen/dishwashing areas and coolers and promptly acts to correct deficiencies found during inspection. Maintains state-required sanitation and temperature Logs. Attends and participates in required meetings and training. Performs other duties consistent with the position as assigned. Requirements QUALIFICATIONS: A high school diploma or equivalent. Three (3) years’ experience in a commercial kitchen. Good organizational and verbal/written communication skills. Ability to relate positively, effectively, and appropriately with residents, families, community members, volunteers, and other community staff. Demonstrates basic computer knowledge and ability, and an aptitude to learn company applications. Ability to work a flexible schedule, including weekends, holidays, and overtime, to meet the requirements of the position. Ability to work independently (with minimum supervision). Maintains a current Food Handler Card and ServSafe Certification. Must have a strong understanding of the English language, sufficient to speak, read and write. PHYSICAL QUALIFICATIONS: Walk/Stand/Sitting – must be able to continuously perform duties that incorporate walking, standing, or sitting. Environment Condition – must be able to perform work both inside and outside. Lift - constantly 0 – 10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds. Carry - constantly 0 – 10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds. Push - constantly 0 – 10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds. Climb – must be able to climb stairs on a frequent basis, with the opportunity to utilize the elevator as an alternate resource if available. Bend – must be able to bend at the waist, knees, hips and spine frequently; may require frequent manipulation of weights of 25 pounds or more. Twist or rotate – must be able to twist or rotate occasionally at the trunk, hips, knees, and neck, manipulating weights of 25 pounds or more. Reach - may occasionally reach overhead, requiring manipulation of weights of 10 pounds or less, and below the waist, requiring manipulation of weights of 25 pounds or more. Sensory Vision – must be able to read clearly with or without corrective lenses. Hear - Must be able to hear telephone, audible alarms, bells, and signals related to resident safety with or without hearing devices. Speech/Language – must have a strong command of English sufficient to read, write and interpret medical and administrative information.

Responsibilities

The Executive Chef is responsible for managing the kitchen operations, ensuring high-quality food preparation and presentation, and leading the kitchen staff. They also participate in meal planning and maintain adherence to health department guidelines.