Responsibilities

The Chef de Cuisine is responsible for the day to day operations and staffing for the kitchen and dining venues in the community.

Responsible for interviewing, hiring, training, developing, and evaluating assigned staff. Maintain monthly and annual budgets for the Food & Beverage Service department, including producing written documentation of monthly spend on food, supplies, and labor. Maintain the appropriate inventory of kitchen supplies, small wares and table ware. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors. Ensure that all food is prepared, stored, and served according to Company standards and legal requirements. Meet regularly with residents and family members to confirm that high satisfaction levels are maintained. Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service at all times. Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents’ and/or guests’ expectations. Work with the Food and Beverage Director and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Maintain employee satisfaction scores at or above designated scores. Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times. Adhere to Quality Enhancement standards and standard food safety practices. Conduct and participate in monthly department meetings/in-services. Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets. Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs. Assist in planning, preparation and execution of Engage Life events, special events, banquets, and theme meals. Work closely with the Community Sales Director and community staff to market the community. Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements. May perform other duties as needed and/or assigned. Qualifications High School Diploma or General Education Degree (GED). Graduate from Accredited Culinary School. Communicate effectively in English, verbally and in writing, with residents, staff, and vendors. Five (5) or more years culinary experience in assisted living, hospitality, or a related industry. Demonstrated experience in supervising staff and working in a team setting. Food handlers permit as required by applicable law and/or Company standards. Basic Computer skills – Microsoft Word, Outlook, and Excel.