Executive Chef at The Barclay at Sarasota

Greenville, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Feb, 26

Salary

0.0

Posted On

13 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Experience, Supervising Staff, Team Setting, Communication, Organization, Detail Orientation, Time Management, Food Safety, Budget Management, Inventory Management, Customer Service, Event Coordination, Problem Solving, Collaboration, Training, Hospitality

Industry

Description

Description Purpose: In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining room in the community. You drive a culture of hospitality and ensure that residents' tastes are indulged and their suggestions implemented. You act as manager on duty as required. Relationships: Collaborations with following stakeholders: A. Community staff & Corporate Teams B. Consultants and Vendors C. Residents, family members and support groups D. Federal, County, State and City officials E. Participates on committees and task teams as directed by supervisor Areas of Responsibility: A. Responsible for interviewing, hiring, training, developing and performance managing assigned staff. Scheduling of hours, breaks, and meal periods. B. Maintain monthly and annual budgets C. Maintain appropriate inventory of food and kitchen supplies, small ware, table ware D. Ensure that all food is prepared, stored, and served according to Company standards and legal requirements E. Meet regularly with residents and family members that satisfaction is met F. Work closely with Community Sales and Activities team to deliver high level customer service for events and marketing tasks. G. Conduct and participate in department meetings H. Ensure all staff is maintaining all equipment properly to avoid injury, damage and costly repairs I. Act as Manager on Duty as needed J. Confirm that front of house and back of house staff work closely together to exceed resident expectations K. May perform other duties as assigned or needed or assigned by Supervisor L. Adheres and supports the policies and procedures of QSL Management. Requirements Qualifications: Highschool diploma or GED. Culinary Arts Degree and/or Chef Certification is strongly preferred. Communicate effectively in English, verbally and in writing, with residents, staff and vendors. Five (5) or more years Culinary Experience in the hospitality industry. Demonstrated experience in supervising staff and working in a team setting. Food Handlers permit as required by applicable law and/or company standards. Adheres to company dress code and appearance policy Strong organization, detail orientation and time management Basic computer skills - Microsoft word, outlook and excel Physical, Sensory and Mental Requirements: Lift up to 10lbs - 25lbs Frequently Lift 26lbs - 50lbs - Maybe required during the delivery of products and supplies. Can request assistance from other staff as needed Lift over 50 lbs - Maybe required during the delivery of products and supplies. Can request assistance from other staff as needed Reach above shoulder height - Occasionally storing and stocking Reach below Shoulder height - Frequently during preparation, cleaning, storing and stocking Push / Pull - when moving carts, supplies, trash cans Twisting, bending, squatting, kneeling and standing and sitting at desk Cognitive and sensory requirements: Talking Hearing Sight Smelling Reading and Writing Summary of Occupational Exposure: Category I -- Job class in which employee has occupational exposure to blood-borne pathogens (Infrequent) Category II -- Activity performed without blood exposure, but exposure may occur in emergency situations (Infrequent) Category III -- Task/activity does not entail predictable or unpredictable exposure to blood. (Frequent)

Responsibilities

The Executive Chef is responsible for the daily operations of the kitchen and dining room, ensuring high standards of food preparation and service. This role includes managing staff, maintaining budgets, and collaborating with various stakeholders to enhance resident satisfaction.