Executive Chef in Concord, MA at Benchmark Senior Living

Date Posted: 6/10/2018

Job Snapshot

Job Description

The Commons in Lincoln is looking for an Executive Chef to join our Independent Living Dining team.

This role oversees and directs all food procurement and production, food presentation, and all back-of-the-house activity.  Expected to meet or exceed community food service standards at all times, adhering to budgetary requirements, and managing kitchen operations in a cost effective manner.

PRINCIPLE DUTIES AND RESPONSIBILITIES

  • Plans, staffs, organizes and coordinates the preparation of all meals in all levels of care
  • Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield
  • Procures all food product in accordance with menu cycles and budgetary guidelines
  • Procures all cleaning and paper goods as needed in accordance with budgetary guidelines
  • Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards
  • Maintains all regulatory documentation on dining standards to ensure Federal, State and Local regulatory compliance
  • Ensures compliance with resident dietary restrictions
  • Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed
  • Gives instructions to cooking staff in fine points of cooking
  • Cooks and carves meats, and prepares dishes
  • Receives and validates all food deliveries against order form
  • Inventories food items monthly
  • Conducts regular Quality Assurance Audits
  • Practices safe and sanitary food handling
  • Practices all safety and loss prevention procedures
  • Attends regularly scheduled resident or family “Food” meetings
  • Monitors budgeted line items and keeps variance within targeted range

 

Job Requirements

EDUCATION/EXPERIENCE

  • Associate’s degree in culinary arts program preferred
  • Minimum of three years’ experience as a Chef/Kitchen Manager in a food service environment
  • Successful completion of recognized food safety course
  • Completes all Benchmark University training appropriate for the position within the required timeframes
  • Consistently participates in professional/in-service training to maintain a current understanding of best practices
  • Stays connected to professional developments in the field by reading, attending conferences and learning sessions 

SKILLS AND ABILITIES

  • Knowledge of Microsoft Office as well as ability to learn and execute using UTA and eRSP
  • Maintains a high level of confidentiality regarding residents, staff, and the community
  • Shows attention to detail and has an acute sense of responsibility
  • Shows a consistent ability to appropriately set priorities and manage time and workload
  • Shows a consistent ability to coordinate multiple tasks, demonstrates a positive attitude, and works well under pressure
  • Supervisory and management experience
  • Possesses effective written and verbal communication skills and the ability to facilitate small group presentations
  • Demonstrates good judgment, problem solving, decision making skills and emotional intelligence
  • Ability to work flexible hours, available for our customers at peak service delivery days and times, reflective of our Leadership Presence Model

PHYSICAL REQUIREMENTS

• Lift up to 50lbs
• This is primarily a standing position where an employee may be required to stand in one place for extended periods of time. They also will be exposed to extreme heat and cold temperatures.

BENEFITS

We believe in offering our employees competitive pay. To learn more about our pay and benefits, please apply today!