Executive Chef

$50,000 - $60,000 Annually

RESPONSIBLE TO: Administrator

POSITION DESCRIPTION:

• Culinary & Menu: Develop menus, design new recipes, set presentation standards, and ensure consistent food quality.

• Staff Management: Recruit, train, schedule, and lead all kitchen personnel (cooks, sous chefs, etc.).

• Operations: Oversee daily kitchen flow, manage inventory, order supplies, control food costs, and implement kitchen policies.

• Financials: Assist with budgeting, monitor menu profitability, and manage expenses.

• Hygiene & Safety:Enforce strict food safety regulations and health code standards.

• Leadership: Conduct pre-shift meetings, resolve customer complaints, and maintain high staff morale.

WORK ENVIRONMENT:

• Long hours, including nights, weekends, and holidays.

• Physically demanding, involving standing in hot, busy conditions.

DUTIES AND RESPONSIBILITIES:

Directs and supervises all dietary functions and personnel

Instructs personnel and assigned duties

Evaluates work performance

Maintains established policies of the institution

Assist dietician in establishing and receiving dietary policies and procedures and job description

Maintaining good employee relations

Interviews salesman and purchases food and supplies as required according to menus

Checks incoming food and supplies and directs storage thereof

Records department cost, maintains inventory system and regularly checks storage areas for stock level of staple items

Plans meals accordingly, using standard recipes for food preparation

Sees that food is obtained and ready for meal preparation by cooks and bakers and that supplies are ready for service

Plans use of left-over foods

Periodically talks with residents to evaluate food service quality, quantity, temperature and appearance of meals

Analyzes evaluations and uses them to make decisions in dietary procedures to promote better food service

Assists in plans for preparation of special meals for parties, banquets, etc.

May conduct or participate in in-service meetings and attend Department Head meetings

Directs and assists with departmental cleaning not performed by Housekeeping personnel

Must be available to work more than eight (8) hours per day or more than forty (40) hours per week

Other related duties that may become necessary or as directed by the supervisor, department head and/or

• Experience:Significant years of culinary experience, often 2+ years, with proven management roles.

• Education:Culinary degree or equivalent professional training.

• Skills:Exceptional leadership, communication, organization, time management, creativity, and financial skills.

• Attributes:Ability to work under pressure, passion for food, and strong attention to detail.