Executive Chef

Presbyterian Villages of Michigan; Port Huron (MI); On-site; USD 55,000 - 85,000; Full time

Job summary

Presbyterian Villages of Michigan is seeking an experienced Culinary Operations Manager to lead the preparation and service of resident and guest meals, catering, and events. You will manage food production, procurement, and staff performance under the Director of Dining Services.

Responsibilities include budgeting for food and labor, ensuring safety and sanitation, maintaining quality standards, developing menus, and coordinating with facilities for maintenance schedules and vendor relations.

Qualifications

• Culinary degree or certification with 3 years' experience if certification alone.
• Prior management experience preferred.
• Ability to supervise and train staff.

Responsibilities

• Interviews, hires, trains, and develops culinary and utility staff under the direction of the Director of Dining Services; plans, assigns and directs work; appraises performance; rewards and disciplines employees; addresses complaints and resolves problems; complies with established labor regulations, manages in compliance with Presbyterian Villages of Michigan established policies and procedures.

Skills

Math skills

Leadership

Communication

Computer skills

Education

Culinary degree or certification

Tools

Microsoft Office

Vendor ordering systems

Job description

Responsible for the successful culinary operation. Committed to providing food and quality with the greatest value to all customers. Responsible for all food production, including resident and guest meals, catering, and special events. Responsible for procurement.

• Interviews, hires, trains, and develops culinary and utility employees under the direction of the Director of Dining Services; plans, assigns and directs work; appraises performance; rewards and disciplines employees; addresses complaints and resolves problems; complies with established labor regulations, manages in compliance with Presbyterian Villages of Michigan established policies and procedures.
• Plans an executes menus for resident meals, special events, and catering.
• Operates with budget compliance for food and labor related to Culinary
• Achieves resident satisfaction goals.
• Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints. This is done is conjunction with overall department standards.
• Determines work procedures, prepares work schedules, and expedites flow for subordinate employees.
• Establishes and maintains applicable preventative maintenance inspections and systems in conjunction with facilities department.
• Assures food and supplies are secure to limit theft.
• Is responsible for all food and supply purchasing utilizing approved vendors and procedures.
• Oversees and participates in the preparation and service of food and beverage items in adherence to standards for preparation, presentation, portion control, safety, and sanitation. This includes the utilization of system and forms such and recipes and production sheets. Maintains production records
• Directs and participates in maintaining safety and sanitation standards, including the development of sanitation and cleaning schedules
• Assures that all food is prepared and ready to serve on time.
• Responds to customer complaints
• Stays on top of current menu trends.

Education and Experience

Culinary Degree or certification. If certification only, should have 3 years’ experience. Prior management experience is desirable.

Computer Skills

Must be able to operate a computer, including Microsoft office.

Certificates & Licenses

Must hold or obtain valid Food Handler’s Certification

• Excellent math skills
• Computer skills including Microsoft Office; ability to use vendor online ordering systems.
• Ability to read and interpret documents, write routine reports and correspondence, speak effectively before groups of residents or employees.