Executive Chef

Culinesse LLC; Williamsburg (AL); On-site; USD 60,000 - 90,000; Full time

Job summary

Culinesse, LLC is seeking an Executive Chef for a prestigious senior living community. The role requires leading a team to deliver high-volume catering and daily meals across breakfast, lunch, and dinner, with attention to portion, plating, and presentation standards.

The ideal candidate has 4+ years as an Executive Chef, experience in contract food service and senior dining, and can work nights, weekends, and some holidays while upholding strict sanitation and safety rules.

Qualifications

• A high school diploma or equivalent.
• Four (4) or more years of related work experience as an Executive Chef required.
• Contract Food Service experience strongly preferred.
• Senior Dining experience strongly preferred.
• Must comply with any dress code requirements.
• Must be able to work nights, weekends and some holidays.

Responsibilities

• Assure proper sanitation practices and sanitation trainings are followed.
• Coordinate kitchen operations with related food and beverage departments.
• Control food costs by maintaining records of ingredients used.
• Create new menus and implement them properly.
• Supervise cooks and provide instruction and guidance.
• Direct day-to-day operation of all kitchen functions.
• Ensure preparation, plating and presentation standards are maintained.
• Train staff and orient employees to department duties.
• Prioritize and assign work, and conduct performance reviews.
• Advise on procedural or production changes.
• May prepare food and serve at an a la carte station.
• Provide the highest quality service to customers at all times.
• Operate kitchen equipment to prepare and trim ingredients for culinary use.
• Track production, inventory, and supplies for production planning.

Skills

High-volume cooking

Kitchen leadership

Menu development

Sanitation

Staff training

Budget control

Education

High school diploma

Job description

Description

Are you a hands-on, innovative leader, with hospitality experience? Do you enjoy working in a fast-paced team environment? Are you able to influence and embrace change by initiating creative solutions?

Culinesse, LLC is looking for an Executive Chef to join our team at a prestigious senior living community! An Executive Chef who can lead by example and has experience with high volume catering services.

The Executive Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may differ among accounts, depending on business necessities and client requirements.

This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.

Tasks

• Assure proper sanitation practices are followed by cleaning and sanitizing work stations and equipment. Must follow all Culinesse, client and regulatory and safety rules and procedures and attend trainings (sanitation, allergy trainings, etc.) as needed;
• Assure smooth kitchen operation by coordinating with related food and beverage departments;
• Control food costs by maintaining accurate records of all food ingredients used;
• Create new menus and see to their proper implementation;
• Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs;
• Direct supervision of day-to-day operation of all kitchen functions;
• Ensure preparation, plating and presentation standards are maintained;
• Orient employees to the department and providing training on job responsibilities;
• Prioritize and assign work, and conduct performance reviews;
• Recommend and implement procedural or production changes;
• May prepare food and serve customers at an a la carte station;
• Provides the highest quality of service to customers at all times;
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use;
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;
• Reports all accidents and injuries in a timely manner;
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques;
• Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets;
• Advanced knife skills required;
• May use production software to enter pre- and post-production data software;
• May take inventory, and/or enter inventory into the production;
• May perform other duties and responsibilities as assigned.

Requirements

• A high school diploma or equivalent;
• Four (4) or more years of related work experience as an Executive Chef required;
• Contract Food Service experience strongly preferred;
• Senior Dining experience strongly preferred;
• Must comply with any dress code requirements;
• Must be able to work nights, weekends and some holidays.