Executive Chef

Where Passion for Food Meets Purpose.

Villa Gardens Retirement Community is seeking an Executive Chef to join the team!

Salary: $92,000-$104,000

Shift: Varies

Summary:

Under the direction of the Director of Dining Services, the Executive Chef, is responsible for all food production including that used for residents' dining rooms, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. Relies on experience, judgment and departmental policy to plan and accomplish goals. Provides an overall excellent dining experience to all levels of care by performing the following duties.

Essential Duties:

*Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.

*Plans menus for all food outlets in the Community. Cooks or directly supervises the cooking of items that require skillful preparation.

*Schedules and coordinates the work of sous chefs, cooks and other kitchen employees assuring that food preparation is within budgeted labor cost goals.

*Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

*Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

*Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served.

*Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

*Attends food and beverage staff and management meetings.

*Consults with the Director of Dining Services about food production aspects of special events being planned.

*Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs.

*Evaluates food products to assure that quality standards are consistently attained.

*Interacts with food management to assure that food production consistently exceeds the expectations of residents and guests.

*Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

Education with Equivalent Qualifications:

*Associate's degree (A.A.) or equivalent from a 2-year College or technical school; or 3-5 years related experience or training.

*Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations; ability to write reports, business correspondence, and procedure manuals; ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.

*Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume; ability to apply concepts of basic algebra and geometry.

*Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

*Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.ServSafe or equivalent certification required

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and Department of Justice Criminal background clearance.

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