Executive Chef

Pinnacle North Bethesda; North Bethesda (MD); On-site; USD 70,000 - 90,000; Full time

Job summary

Pinnacle North Bethesda is seeking an Executive Chef to oversee production, presentation and back-of-house operations for high-quality meals in a senior living setting. The role focuses on meeting dietary standards, budget adherence and cost-effective kitchen management.

The Executive Chef will plan menus, supervise staff, ensure safety and quality, and collaborate with dieticians and state survey teams as required.

Qualifications

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

Responsibilities

• Plan, staff, organize and coordinate preparation of all meals across care levels.
• Supervise receiving, storage and food preparation.
• Ensure compliance with dietary restrictions and government regulations.
• Conduct regular Quality Assurance Audits and maintain sanitary practices.
• Supervise kitchen staff and foster a motivated, compliant environment.

Skills

Kitchen management

Food safety

Dietary planning

Education

Food safety certification

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

The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

• 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.