The Executive Chef is responsible for the culinary offerings of the campus which includes, but is not limited to, meals produced for our residents, catering events, staff and guests. They are a working Supervisor who ensures that all menu items are produced as indicated by the production sheets and catering orders. The Executive Chef oversees kitchen operation while maintaining a safe and sanitary work environment for the staff, prepares or directs preparation of meals in accordance with corporate programs and guidelines as well as properly plans for and orders food and items to ensure high quality and dietary needs are met. This position is accountable to the VP of Culinary Services.

ESSENTIAL RESPONSIBILITIES

Plans regular and modified menus according to established guidelines.

Responsible for supervising and directing the production for daily select menus which include special diets such as puree, dysphasia mechanical, dysphasia advanced, low sodium, calories control and dietetic diets as required by state and departmental guidelines.

Prepares or directs preparation of all food by the kitchen staff. Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.

Responsible for assuring food quality, proper temperatures and special diets before the food leaves the kitchen.

Conducts daily meetings with kitchen staff.

Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on regulatory standards. Mentors the kitchen staff to help achieve their goals.

Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned.

Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.

Plans and prepares menus for special events as may be requested by the residents.

Makes all decisions regarding utilization of leftover food products staying within Oakwood Guidelines for such products.

Assists and directs staff with checking in and putting away any incoming food supply orders promptly and in accordance with state and departmental guidelines.

Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.

Interfaces with representatives of regulatory agencies regarding food safety and sanitation in the kitchen. Complies with regulatory agencies, including federal, state, and JCAHO as evidenced by successful completion of surveys with no deficiencies. This would include the DHS regulations 132, 89 and 83.

Adheres to organization and department infection control policies and procedures.

Adheres to facility confidential, HIPAA and patient rights policies.

Responsible for working with the Administration assistant and approving schedules of all cook positions according to Oakwood scheduling standards.

Responsible for working with the Dining Service Director to create and maintain good communication and teamwork with front of the house and back of house.

Assists kitchen staff in achieving states patient and customer satisfaction goals and taking corrective action and training as needed to meet those goals.

Participates in facility-wide Performance Improvement Program and on Performance Improvement teams to improve processes and patient/resident care. Utilizes satisfaction survey information, comment cards, as well as verbal feedback.

Communicates effectively with all team members, patients and families through conferences, individual consultation and committee participation. This includes telephone, written, and electronic communication.

EXPERIENCE, EDUCATION, AND/OR TRAINING

Associates Degree in Culinary Arts Degree from a recognized culinary school or Associates Degree in Hospitality Management,

ServSafe certified within 1 year of date of hire.

Minimum of 5 years experience as a chef.

Experience working with the aging service population preferred.

Worked in a clinical setting desirable.

Union experience is preferred.

Job Type: Full-time

Benefits:

Dental insurance
Health insurance
Paid time off
Referral program
Retirement plan
Tuition reimbursement
Vision insurance