WESTMINSTER OAKS
Executive Chef
Westminster Oaks is currently seeking an Executive Chef to join our Dining Services Department. The candidate will assist the Director of Dining in the planning, coordinating and implementation of the quality dining program for residents, staff and guests. The candidate will oversee the culinary component, HAACP program, all of the food production and service areas as well as the sanitation program of the Dining Services Program within the community. The chef candidate will provide support in assigned areas during the absence of the Director of Dining Services. Westminster Oaks is seeking to fill a full‑time position.
Essential Position Functions
Manage the entire operations of the kitchen(s).
Oversee the purchase of food, food supplies and equipment and 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.
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
Four(4) Year Accredited Culinary Degree or College Degree in related subject required. Specialized certification/degree at an approved culinary school and 3 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.
Education Preferred
Bachelors or better
Behaviors Required
Dedicated: Devoted to a task or purpose with loyalty or integrity
Team Player: Works well as a member of a group
Leader: Inspires teammates to follow them
Motivations Preferred
Job Security: Inspired to perform well by the knowledge that your job is safe
Goal Completion: Inspired to perform well by the completion of tasks
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Human Resources Services
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Essential Position Functions
Manage the entire operations of the kitchen(s).
Oversee the purchase of food, food supplies and equipment and 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.
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
Four(4) Year Accredited Culinary Degree or College Degree in related subject required. Specialized certification/degree at an approved culinary school and 3 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.
Education Preferred
Bachelors or better
Behaviors Required
Dedicated: Devoted to a task or purpose with loyalty or integrity
Team Player: Works well as a member of a group
Leader: Inspires teammates to follow them
Motivations Preferred
Job Security: Inspired to perform well by the knowledge that your job is safe
Goal Completion: Inspired to perform well by the completion of tasks
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Human Resources Services
#J-18808-Ljbffr