Executive Chef

Atria Senior Living, Inc.; Lenexa (KS); In loco; USD 65.000 - 75.000; Tempo pieno

Descrizione del lavoro

Atria Senior Living, Inc. in Kansas seeks an Executive Chef to oversee the kitchen and dining venue within the community. You will manage daily operations, recruit and train staff, and ensure residents' tastes are indulged with high hospitality standards.

You will budget, maintain inventory, ensure compliance with safety standards, and collaborate with sales and family members to sustain high satisfaction scores.

Competenze

• 5+ years culinary experience in hospitality.
• Must have high school diploma or GED.
• Strong organizational and time management skills.
• Ability to resolve customer and staff issues effectively.
• Food handlers permit as required by state law.

Mansioni

• Oversee day-to-day kitchen and dining operations and staffing.
• Drive hospitality culture and ensure residents' tastes are met.
• Act as manager on duty as required.
• Interview, hire, train, and develop staff; schedule hours and meals.
• Manage budgets for Culinary Services including food, supplies, and labor.
• Maintain inventory of kitchen supplies and ensure proper purchasing standards.
• Ensure compliance with food safety and company standards.
• Meet residents and families to ensure high satisfaction.
• Collaborate with front-of-house and back-of-house staff to exceed expectations.
• Prepare and submit reports and invoices for budget and responsibilities.

Conoscenze

Strong organization

Time management

Customer service orientation

Formazione

High School Diploma or GED

Strumenti

Microsoft Word

Outlook

Excel

Descrizione del lavoro

Responsibilities

In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community. You drive a culture of hospitality and ensure that residents’ tastes are indulged and their suggestions implemented. You act as a manager on duty as required.

• Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods.


• Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor.


• Maintain the appropriate inventory of kitchen supplies, small wares, and table ware.


• Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.


• Ensure that all food is prepared, stored, and served according to Company standards and legal requirements.


• Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.


• Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service.


• Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident’s and/or other guests’ expectations.


• Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.


• Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company.


• Maintain employee satisfaction and engagement scores at or above the Company standard.


• Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times.


• Conduct and participate in department meetings, in-services, and pre-meal stand ups.


• Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs.


• Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals.


• Work closely with the Community Sales team and community staff to market the community.


• Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements.


• Act as a manager on duty as required.


• May perform other duties as needed and/or assigned.

Qualifications

• Five (5) or more years Culinary Experience in the hospitality industry.


• High School Diploma or General Education Degree (GED).


• Strong organization and time management skills.


• Able to resolve problems of dissatisfied customers and/or employees.


• Food handlers permit as required by state law and/or Company standards.


• Basic Computer skills – Microsoft word, Outlook, and Excel.


• Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle).


• Must possess valid driver's license.


• Must satisfactorily meet and be in compliance with Company motor vehicle policy standards.