Executive Chef FL

PRINCIPAL DUTIES:

Essential Job Duties:

(Other duties will be assigned as needed) Must be willing and able to do the following:

· Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates, and recommends/carries out discipline to all kitchen personnel

· Develops menus and assures implementation of these menus. Maintains a high-quality food service program for the resident dining rooms

· Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F & B personnel is trained in and carry out efforts in this process

· Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees

· Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, infection control, universal precautions, and the Disaster Plan Manual

· Develops work assignments for all kitchen personnel, assigning special jobs and spot-checking work to ensure standards are met

· Promotes teamwork within the department and between department to ensure smooth operations and quality service to resident, co-workers, and guests

· Supervises production, sanitation and food service to apartment residents. Ensures that all food production, storage and service areas are maintained in accordance

with all local, federal and state regulations

· Maintains essential records including menus served, number of meals served,

requisitions for raw food products plus other appropriate reports, schedules, studies, etc.

· Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels

· Monitors temperature of meals

· Assists in the development and implementation of standardized recipes and menu specifications

· Responsible for cost control measures

· Participate/cook on the line as needed

· Inspects equipment to determine repairs or maintenance needs

· Maintains acceptable standards of personal hygiene and complies with department dress code

· Attends in-service training and education sessions as assigned

· Performs specific work duties and responsibilities as assigned by supervisor