Regency Oaks
Overview
Executive Chef in Dining Services at Regency Oaks Senior Living Community. The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared, and maintaining a positive, courteous work environment for staff and residents.
Who we are If you enjoy working with older adults, this is the job of a lifetime. At Regency Oaks, you can jump-start a career or build the one you have. You’ll grow, advance, and gain knowledge in senior services — one of the fastest-growing career fields in the country. You’ll join a team that’s passionate about working with seniors and making them our top priority. We’re committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying senior living career at Regency Oaks.
What you’ll do (Responsibilities)
Supervise kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates and carries out discipline to all kitchen personnel.
Develop menus and ensure implementation of these menus. Maintain a high quality food service program for the residents and Health Center dining rooms.
Ensure that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey processes. Train F&B personnel to carry out these processes.
Provide staff education and on-the-job training for food preparation and kitchen employees.
Ensure all policies and procedures are followed in accordance with safe work practices, including MSDS information, infection control, universal precautions, and the Disaster Plan Manual.
Develop work assignments for all kitchen personnel, assign special jobs, and spot-check work to ensure standards are met.
Promote teamwork within the department and between departments to ensure smooth operations and quality service to residents, co-workers and guests.
Supervise production, sanitation and food service to apartment residents and Health Center residents. Ensure all food production, storage and service areas meet local, federal and state regulations.
Maintain essential records including menus served, number of meals served, requisitions for raw food products, and other appropriate reports and schedules.
Be responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels.
Assist in the development and implementation of standardized recipes and menu specifications.
Qualifications
A minimum of five years’ experience as an Executive Chef or Sous Chef in an independent living setting, hotel, restaurant, or other similar institution.
Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions.
Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred.
Must be ServSafe® Certified.
Salary $75,000-$82,000 annually.
Hospitality Focus The Community fully embraces a culture of hospitality.
Additional Details
Seniority level: Director
Employment type: Full-time
Job function: Management and Manufacturing
Industries: Hospitals and Health Care
#NonClinical
#J-18808-Ljbffr
Who we are If you enjoy working with older adults, this is the job of a lifetime. At Regency Oaks, you can jump-start a career or build the one you have. You’ll grow, advance, and gain knowledge in senior services — one of the fastest-growing career fields in the country. You’ll join a team that’s passionate about working with seniors and making them our top priority. We’re committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying senior living career at Regency Oaks.
What you’ll do (Responsibilities)
Supervise kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates and carries out discipline to all kitchen personnel.
Develop menus and ensure implementation of these menus. Maintain a high quality food service program for the residents and Health Center dining rooms.
Ensure that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey processes. Train F&B personnel to carry out these processes.
Provide staff education and on-the-job training for food preparation and kitchen employees.
Ensure all policies and procedures are followed in accordance with safe work practices, including MSDS information, infection control, universal precautions, and the Disaster Plan Manual.
Develop work assignments for all kitchen personnel, assign special jobs, and spot-check work to ensure standards are met.
Promote teamwork within the department and between departments to ensure smooth operations and quality service to residents, co-workers and guests.
Supervise production, sanitation and food service to apartment residents and Health Center residents. Ensure all food production, storage and service areas meet local, federal and state regulations.
Maintain essential records including menus served, number of meals served, requisitions for raw food products, and other appropriate reports and schedules.
Be responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels.
Assist in the development and implementation of standardized recipes and menu specifications.
Qualifications
A minimum of five years’ experience as an Executive Chef or Sous Chef in an independent living setting, hotel, restaurant, or other similar institution.
Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions.
Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred.
Must be ServSafe® Certified.
Salary $75,000-$82,000 annually.
Hospitality Focus The Community fully embraces a culture of hospitality.
Additional Details
Seniority level: Director
Employment type: Full-time
Job function: Management and Manufacturing
Industries: Hospitals and Health Care
#NonClinical
#J-18808-Ljbffr