Executive Chef

Holiday by Atria; Macon (GA); On-site; USD 85,000 - 115,000; Full time

Benefits offered by this job

Paid holidays and PTO

Anniversary rewards

Health/Dental/Vision/Life Insurance

401(k) employer match

Tuition reimbursement

Job summary

Atria is seeking an Executive Chef to lead day-to-day kitchen and dining venue operations within the community. You will drive a culture of hospitality, ensure residents' tastes are indulged, and act as manager on duty as required.

You will interview, hire, train, develop, and manage staff, uphold budgets, inventory, and vendor relationships, and ensure compliance with standards and health requirements. This role collaborates with Sales to market the community.

Qualifications

• Five or more years culinary experience in the hospitality industry.
• High School Diploma or 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 - 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.

Responsibilities

• Interviewing, hiring, training, developing, and performance managing assigned staff including scheduling of hours, breaks and meals.
• Maintain monthly and annual budgets for Culinary Services including written spend documentation.
• Maintain inventory of kitchen supplies, small wares, and table ware.
• Ensure purchasing standards and vendor relationships.
• Ensure all food is prepared, stored, and served per standards and legal requirements.
• Meet regularly with residents and family to ensure high satisfaction.
• Work with staff to ensure high levels of customer service.
• Coordinate front of house and back of house to exceed expectations.
• Maintain department customer satisfaction and health survey scores.
• Submit reports and invoices for budget and responsibilities.
• Maintain employee satisfaction and engagement scores.
• Delegate tasks to maintain cleanliness and quality.
• Conduct department meetings and pre-meal huddles.
• Ensure staff use equipment properly to avoid injuries and repairs.
• Assist in planning Engage Life events, special events, banquets and theme meals.
• Collaborate with Sales to market the community.

Skills

Culinary experience

Organization

Problem solving

Basic computer skills

Driving

Driver's license

Motor vehicle policy

Education

High School Diploma or GED

Tools

Microsoft Word

Outlook

Excel

Job description

Benefits:

• Paid holidays and PTO
• Community employees may receive annual anniversary rewards dependent on classification.
• Benefits package also includes Health, Dental, Vision, and Life Insurance
• Retirement Savings Plan / 401(k) employer match
• Tuition reimbursement (U.S Based Communities)
• Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location

As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance.

Requirements:

• 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.

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.