Executive Chef - Avocet Playa Vista

Senior Resource Group; Los Angeles (CA); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Competitive pay

Paid training

401(k) with company match

Discounted meals

Referral bonuses

Paid time off

Job summary

Senior Resource Group in Los Angeles is seeking an experienced food service leader to oversee the community's kitchen and dining operations. You will manage the food service department, ensure high-quality meals, control costs, and maintain compliance with nutrition and safety standards.

You will lead menu development, staff training, and inventory, while coordinating with the Executive Director and corporate F&B teams to uphold SRG standards and resident satisfaction.

Qualifications

• Five years supervisory experience required.
• Food service experience in hospitality, country club, or senior living industry preferred.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to develop, monitor, and adjust a budget.

Responsibilities

• Performs duties in line with the community's operating and service philosophy.
• Maintains professional appearance and demeanor on duty.
• Monitors key operational indicators on a routine basis.
• Implements policies and procedures and standards of performance.
• Develops in-service training and ongoing staff training for high quality service.
• Participates in departmental and community meetings as directed by the Executive Director.
• Maintains confidentiality of information.
• Ensures compliance with local, state, federal, and accrediting standards and prepares for inspections.
• Directs activities of the food service department to provide quality service.
• Controls costs and manages the department budget.
• Oversees menu formulation, food preparation, purchasing, and sanitation standards.
• Selects and coaches kitchen staff; develops departmental education programs.
• Schedules kitchen staff to optimize quality and profitability.
• Maintains equipment maintenance and cleanliness.
• Manages food purchasing and inventory.
• Coordinates interdepartmental activities and provides management consultation on food service matters.
• Supervises kitchen and dining staff activities.
• Consults with physicians and dietary staff to meet resident nutritional needs.
• Formulates menus for special diets and ensures alignment with nutrition standards.
• Inspects meals for adherence to dietary restrictions and appearance.
• Collaborates with Executive Director to ensure compliance with standards and resident satisfaction.
• Establishes staffing schedules and monitors staffing levels.
• Responds to residents’ special needs and emphasizes safe food handling.
• Collaborates with Dining Room Manager for SRG service standards and corporate F&B alignment.
• Promotes Genuine Hospitality Program.

Skills

Supervisory experience

Budgeting

Report writing

Analytical math skills

Job description

Why You’ll Love Working Here

We invest in our team members with competitive pay, paid training, career growth opportunities, PTO, a 401(k) with company match, discounted meals, referral bonuses, and benefits that support your success both on and off the job.

Pay Range

$85,000 - $95,000 / year

Company Overview

For over 37 years, Senior Resource Group (SRG) has been an innovator in the development and operation of senior living communities across the USA. Our experience and passion has helped us win many awards for innovative community design, excellent service and exceptional care.

Job Description

Crisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life.

Essential Duties

• Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy
• Maintains a professional appearance, manner, and approach while on duty.
• Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations.
• Implements established policies and procedures and standards of performance.
• Helps develop in-service training and ongoing training of staff in order to provide high quality
• Participates in departmental and community meetings and projects as directed by Executive Director
• Maintains appropriate levels of confidentiality
• Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc.
• Administers, plans, and directs activities of food service department providing quality food service.
• Controls costs and manages Food Service department budget.
• Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization.
• Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs.
• Schedules kitchen food service personnel to optimize quality service and departmental profitability.
• Ensures proper maintenance and cleanliness of all equipment.
• Monitor, evaluate and maintain food purchasing and inventory
• Coordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service.
• Supervises activities of workers engaged in food preparation and service.
• Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents.
• Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus.
• Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance.
• Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures.
• Consults with Executive Director to best ensure resident satisfaction and to best endure quality.
• Establishes kitchen staffing schedule and monitors staffing.
• Responds to special needs of residents.
• Emphasizes safe food handling practices.
• Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department.
• Works closely with corporate F&B team to ensure SRG compliance in Food Services.
• Promotes and supports Genuine Hospitality Program.

Qualifications

• Five years supervisory experience required.
• Food Service experience in hospitality, country club, or senior living industry preferred.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to develop, monitor, and adjust a budget.

Additional Information

Senior Resource Group is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position.

Note to Applicants: Smoking is prohibited in all indoor areas of Senior Resource Group unless designated smoking areas have been established by a particular office in accordance with applicable state and local law.