Executive Chef

WellQuest Living; Pasadena (CA); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player in health care is seeking an Executive Chef to lead its Culinary Department. This role involves overseeing meal preparation, ensuring high standards of food quality, and maintaining a clean and safe kitchen environment. The ideal candidate will have a passion for culinary arts and experience in managing kitchen staff. You'll be responsible for menu planning, food safety compliance, and creating a positive dining experience for residents. If you're motivated, organized, and enjoy working in a dynamic environment, this opportunity is perfect for you.

Qualifications

• At least 6 months experience as a lead or head cook.
• Ability to work with seniors and cognitively impaired individuals.

Responsibilities

• Ensure high-quality dining experiences for residents and guests.
• Plan and prepare meals according to dietary needs and preferences.

Skills

Culinary Skills

Team Management

Food Safety Knowledge

Menu Planning

Customer Service

Time Management

Communication Skills

Education

High School Diploma

College Courses in Food Service/Management

Tools

Standard Cooking Equipment

MS Office

Job description

Join to apply for the Executive Chef role at WellQuest Living

2 weeks ago Be among the first 25 applicants

Get AI-powered advice on this job and more exclusive features.

In alignment with WellQuest’s mission and values, the Executive Chef is responsible for planning, organizing, developing, and directing the overall operations of the Culinary Department. They are responsible for ensuring that quality nutritional services are provided daily, and that the department is maintained in a clean, safe, and sanitary manner. All responsibilities must be completed in accordance with Company policies and procedures, current standards, guidelines, and regulations.

Position Responsibilities

1. Ensure the dining experience created for all residents, family members and visitors are of high quality including menu selection, meal preparation, meal presentation, food taste and meal service.
2. Plan, prepare, present, and deliver all meals in the community, making sure they are of high quality, palatable and appetizing.
3. Plan and prepare food items for activities, marketing, and special events, as requested.
4. Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents or infractions to the Executive Director.
5. Develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met.
6. Maintain control over meal portions and food consistency. Estimate food requirements and control serving portions thereby eliminating waste and leftovers.
7. Assist in the preparation of meals as necessary.
8. Plan menus according to patterns described by law and through experience. Ensure menu plans are always followed. Develop methods for determining quality and quantity of food served.
9. Visit residents regularly to determine special likes and dislikes and tailor the Culinary Services Program accordingly.
10. Solicit resident feedback regarding the menus, through active participation in the Food Committee. Incorporate their preferences into the menus and offer options to meet their expectations.
11. Order all food within budget guidelines and maintain accurate inventories. Train culinary staff to receive correct food orders.
12. Process diet changes and new diets received from the Health Services Director, ensuring compliance with physician’s orders.
13. Assist the Dietician to meet residents’ culinary needs.
14. Maintain cleanliness and organization in dining and kitchen areas, inspecting storage rooms and supply areas regularly.
15. Ensure sanitary work environment and compliance with local codes and policies regarding food storage, handling, and serving.
16. Hire, monitor, motivate, train, and evaluate department team members following company policies.
17. Follow the hiring process, including tests, reference checks, and paperwork.
18. Address performance issues, conduct evaluations, and make recommendations regarding personnel actions.
19. Coordinate staffing schedules, ensuring adequate coverage and adherence to policies and budgets.
20. Manage department budget and labor hours, monitor expenses, and ensure compliance with financial policies.
21. Ensure timely processing of vendor invoices and related paperwork.
22. Participate in community management programs as needed.
23. Implement policies set by the Executive Director and comply with state regulations.

Must be at least eighteen (18) years of age.

• High school diploma or equivalent preferred; college courses in food service/management are a plus.
• Prefer six (6) months experience in a restaurant or similar environment as a lead or head cook.
• Prefer one (1) year supervising and managing employees.
• Able to operate standard cooking equipment safely.
• Knowledge of assisted living or dementia care theory and practice is a plus.
• Ability to work with seniors and cognitively impaired individuals patiently.
• Proficiency in MS Office and office equipment.
• Excellent organizational and time management skills.
• Ability to adapt, make decisions, and prioritize tasks.
• Effective communication skills in English.
• Must be highly motivated and able to work independently.
• Obtain and maintain First Aid, CPR, and ServSafe Manager’s Certificate.
• Pass criminal background and health screening tests, including COVID-19 PCR test within 72 hours of start date.

Must provide proof of COVID-19 vaccination or valid exemption for medical or religious reasons, as required by law.

Seniority level

• Director

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitals and Health Care