The Executive Chef will oversee a fine-dining concept and a bar as well as assist our Executive Chef in our Main Dining Room. Assists the Director of Dining in the planning, coordinating and implementation of the quality dining program for resident’s staff and guests. Oversees the culinary component, HAACP program and Sanitation program of the dining program in all of the food production and service areas within the community. Provides support in assigned areas during the absence of the Director of Dining Services. EOE, DFWP – “We honor those who have served.”

ESSENTIAL POSITION FUNCTIONS:  Comply with all applicable rules, policies, standards and guidelines related to employment with Westminster Communities.   

Manage the entire operations of the kitchen(s).   Menu development for both fine-dining concept and the bar. Oversee the purchase of food, food supplies and equipment. Adhere to specific budget objectives.   Supervise meal preparation, presentation and quality by following accurate reproduction of recipes by cooks and prep staff.   Perform food inventory and/or place orders as required.   Ensure that training, safety and discipline standards are met.   Responsible for kitchen staff compliance with sanitation and food safety standards.   Monitor the proper operation of the kitchen equipment and report any equipment failures to the Food & Beverage Director.

OTHER RESTAURANT DUTIES:

1. Ensures menu “Mise En Place” is prepared prior to a restaurant’s opening.
2. Verifies stations are set with ingredient, small wares and supplies needed to run the station and line.
3. Observes cooks a la minute and plates technique.
4. Observes cooks pace on the line so that all food is ready for each plate at the same time.
5. Reinforces cooks team work.
6. Verifies preparation of variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
7. Assumes 100% responsibility for quality of products served.
8. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
9. Ensures that stock is maintained to sufficient levels of food products at line stations to assure a smooth service period.
Observes portioned food is cooked according to standard portion sizes and recipe specifications.
11. Ensures a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
12. Observes preparation of broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
13. Instructs proper plate presentation and garnish set up for all dishes.
14. Ensures stored product is rotated properly.
15. Assists in food prep assignments during off-peak periods as needed.
16. Instructs and observes plating and garnishment.
17. Observes plated food is attractive to maximize customer enjoyment.
18. Ensures clean station conditions and organization in the kitchen.
19. Observes and instructs wrapping, labeling and dating of unused items and stored in proper areas at the end of a shift, and checks that all equipment is off at the end of service.
20. Ensures all equipment and station is clean by the end of the shift
21. Closes the kitchen properly and follows the closing checklist for kitchen stations.
22. Leads all scheduled team member meetings.

The above position description is not to be construed as a complete listing of the assignments and responsibilities assigned to any employee; nor are such assignments restricted to those precisely listed in the description. This position description may change from time to time as the needs of the organization change.

ESSENTIAL QUALIFICATIONS:  Two-Year Accredited Culinary Degree or College Degree in related subject required. Specialized certification/degree at an approved culinary school and 6 years similar experience in a high volume, hospitality oriented and customer service focused environment.  Serv Safe certification required or ability to obtain certification within 90 days from date of hire.  Proficiency with computer programs including Microsoft Office.  Proficiency with database types of menu systems for menu forecasting, menu building and recipe creation. Supervisory Leadership.