Executive Chef

JOB OVERVIEW

The Executive Chef is responsible for providing overall leadership and management for all phases of food

production and food presentation operations for the community’s Dining Services operations. These responsibilities include but not limited to overseeing and leading the food production and food presentation operations, financial management and supervising, hiring, coaching dining services team members. Responsible for handling foods in accordance with sanitary procedures and Sunrise quality service standards and complies with all federal, state, local regulatory procedures regarding food production and food presentation.

RESPONSIBILITIES & QUALIFICATIONS

Essential Duties

As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed as follows :

Dining Services Operations

• Leads overall food production, food presentation, menu development and planning, oversight and supervision of dining services team members and labor / labour management, purchasing, managing food cost and financial management.
• Develops menus to community and regulatory standards.
• Demonstrates, incorporates knowledge and provides leadership in specialty areas of nutrition and therapeutic diets.
• Supports and adheres to product order guide and primary vendor program as outlined in Sunrise Menu Programming and Purchasing.
• Ensures all meals and serving portions are prepared in accordance with Sunrise quality service standards and industry standards.
• Ensures and provides methods / procedures that count, measure and weigh food for all menus ensuring cost and portion control.
• Facilitates food production, food presentation and sanitation training to dining service team members.
• Champions community goals of food quality achievement by monitoring and evaluating for peak timing, cooking methods, plating, garnishing and service delivery.
• Ensures the industry standard HACCP (Hazard Analysis Critical Control Point) is in place.
• Supports and oversees all special events food production and food presentation actively with an emphasis on marketing events.
• Oversees the Bistro, Banquets and catering events and other assigned dining venues.

Record Keeping

Resident Services

Safety and Risk Management

Financial Management

Training, Leadership and Team Member Development

Core Competencies

Experience and Qualifications