Executive Chef

OVERVIEW:

The Food Production Managers oversees the processing and manufacturing of food by overseeing the day-to-day operations to ensure optimal food quality and monitoring food costs.

RESPONSIBILITIES:

· Purchase food and supplies from vendors approved by The Plaza and monitor inventory

· Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations

· Supervise kitchen personnel

· Identify new culinary techniques and presentations

· Assist kitchen staff with food prep and recipe creation

· Inspect units periodically to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.

· Coordinate all training activities for Cooks and Cook’s helper.

· Develop recipes and portion specifications in accordance with resident tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

· Assist operation in areas such as plate presentation, special function menu planning and the design of new service areas.

· Responsible for producing diversified menus in accordance with the Plaza policy and vision.

· Prepare prep sheet for each meal for weekly menu cycle.

· Supervise the cooks and all cooks’ tasks

· Responsible for keeping records of all cooking and food holding temperatures

· In-service/discipline all cooks as necessary

· Provide Proper time management to all cooks

· Train the auxiliary cooks to provide best results in a timely manner and using at the maximum the available resources

· Maintain order and discipline in the kitchen during working hours

· Create test testing menus for special events and holidays.

· Make sure the hygiene and food safety standards are met in all stages of food preparation and distribution.

· Communicate and follow up with your supervisor that cooking equipment are maintained in good conditions and signal any malfunction before it affects the staff or the residents.

· Attend Food Committee and follow up on food complaints

· Communicate with storeroom clerk to ensure all necessary ingredients are available for next few days’ meals.

· Communicate with cooks/supervisors if necessary, of any meal substitution/ changes before implementing any change.

· Make sure all cooks follow standardized recipes at all time.

· Make sure to avoid cross contamination i.e., using proper cutting boards, different meats are stored in different containers.

· Make sure food is properly shelved and stored in refrigerators.

· Other duties as assigned

QUALIFICATIONS:

· ServSafe Manager Certification

· Must be knowledgeable of Federal and State rules and regulations regarding nursing home dietary requirements

· Prior food service experience in a long-term care setting, preferred

· Prior supervisory experience, preferred

SUPERVISORY RESPONSIBILITIES:

· This position supervises the food service staff