Executive Chef - SpringRidge at Charbonneau at Senior Resource Group, LLC

Wilsonville, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Mar, 26

Salary

95000.0

Posted On

10 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervisory Experience, Food Service Management, Menu Formulation, Budget Management, Staff Training, Food Safety, Nutritional Knowledge, Customer Service, Sanitation Standards, Cost Control, Interdepartmental Coordination, Quality Assurance, Communication Skills, Problem Solving, Time Management, Hospitality

Industry

Hospitals and Health Care

Description

Company Description Wage Range: $90,000 - $95,000 / annually For over 37 years, Senior Resource Group-SRG has been an innovator in the development and operation of senior living communities across the USA. Our experience and passion has helped us win many awards for innovative community design, excellent service and exceptional care. Job Description Crisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life. Essential Duties: Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy Maintains a professional appearance, manner, and approach while on duty. Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations. Implements established policies and procedures and standards of performance. Helps develop in-service training and ongoing training of staff in order to provide high quality Participates in departmental and community meetings and projects as directed by Executive Director Maintains appropriate levels of confidentiality Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc. Administers, plans, and directs activities of food service department providing quality food service. Controls costs and manages Food Service department budget. Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization. Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs. Schedules kitchen food service personnel to optimize quality service and departmental profitability. Ensures proper maintenance and cleanliness of all equipment. Monitor, evaluate and maintain food purchasing and inventory Coordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service. Supervises activities of workers engaged in food preparation and service. Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents. Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus. Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance. Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures. Consults with Executive Director to best ensure resident satisfaction and to best endure quality. Establishes kitchen staffing schedule and monitors staffing. Responds to special needs of residents. Emphasizes safe food handling practices. Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department. Works closely with corporate F&B team to ensure SRG compliance in Food Services. Promotes and supports Genuine Hospitality Program. Qualifications Five years supervisory experience required. Food Service experience in hospitality, country club, or senior living industry preferred. Ability to write reports, business correspondence, and procedure manuals. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to develop, monitor, and adjust a budget. Additional Information All your information will be kept confidential according to EEO guidelines. Senior Resource Group is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. Note to Applicants: Smoking is prohibited in all indoor areas of Senior Resource Group unless designated smoking areas have been established by a particular office in accordance with applicable state and local law.

Responsibilities

The Executive Chef is responsible for administering, planning, and directing the activities of the food service department, ensuring quality food service and compliance with standards. This includes menu formulation, staff management, and maintaining cleanliness and safety in the kitchen.