Executive Chef

The Landing Alexandria; Alexandria (VA); On-site; USD 65,000 - 90,000; Full time

Job summary

The Landing Alexandria is seeking an Executive Chef to oversee the production and service of high-quality meals in our senior living community in Alexandria, VA. You will lead kitchen operations, plan therapeutic menus, ensure safety and quality, and manage costs.

In this role you will supervise staff, coordinate dietary compliance, conduct QA audits, and collaborate with dietitians to ensure regulatory standards are met while delivering excellent resident meals.

Qualifications

• Minimum of three years experience as a Chef/Kitchen Manager in a senior living community.
• Able to prepare therapeutic/modified diets.
• Successful completion of recognized food safety course.

Responsibilities

• Plan, staff, organize and coordinate the preparation of all meals in all levels of care.
• Supervise the receiving and storage of food.
• Supervise food preparation and service.
• Assist the dietician in planning and conducting an on-going in-service training program and provide follow-up recommendations to the dietician and state survey team.
• Plan menus, conferring with a dining services consultant as needed, to ensure that menus conform to nutritional standards and government and established regulations and procedures.
• Ensure compliance with Resident dietary restrictions.
• Visit residents and assist with gathering information on food preferences.
• Conduct regular Quality Assurance Audits.
• Practice safe and sanitary food handling.Practice all safety and loss prevention procedures.
• Review health certificates (food handlers/Safe Serve).
• Attend all in-services as required.
• Perform all other reasonable tasks assigned by your supervisor.
• Participate in the hiring, orientation, training, evaluation and discipline of kitchen staff.
• Supervise and assign duties to all production and utility personnel.
• Create a motivating environment that encourages employee involvement, creativity and problem solving.

Skills

Staff supervision

Menu planning

Food safety

Budgeting

Quality assurance

Dietary modification

Job description

POSITION SUMMARY

The Executive Chef is responsible for production and service of high-quality meals, food production and presentation and all back-of-house activity. Expected to meet or exceed community food service standards at all times, adhere to budgetary requirements, and manage kitchen operations in a cost effective manner.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Plan, staff, organize and coordinate the preparation of all meals in all levels of care.
• Assist in the development of dietetic policies and procedures.
• Supervise the receiving and storage of food.
• Supervise food preparation and service.
• Assist the dietician in planning and conducting an on-going in-service training program and provide follow-up recommendations to the dietician and state survey team.
• Plan menus, conferring with a dining services consultant as needed, to ensure that menus conform to nutritional standards and government and established regulations and procedures.
• Ensure compliance with Resident dietary restrictions.
• Visit residents and assist with gathering information on food preferences.
• Conduct regular Quality Assurance Audits.
• Practice safe and sanitary food handling.Practice all safety and loss prevention procedures.
• Review health certificates (food handlers/Safe Serve).
• Attend all in-services as required.
• Perform all other reasonable tasks assigned by your supervisor.

SUPERVISORY RESPONSIBILITIES

• Participate in the hiring, orientation, training, evaluation and discipline of kitchen staff.
• Supervise and assign duties to all production and utility personnel.
• Create a motivating environment that encourages employee involvement, creativity and problem solving.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements and Experience

• Minimum of three years experience as a Chef/Kitchen Manager in a senior living community.
• Able to prepare therapeutic/modified diets.
• Successful completion of recognized food safety course.

The employer is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the employer will provide reasonable accommodations to qualified individuals with disabilities and encourages prospective employees and incumbents to discuss potential accommodations with the employer.