Executive Chef

OVERVIEW:

The Food Production Managers oversees the processing and manufacturing of food by overseeing the day-to-day operations to ensure optimal food quality and monitoring food costs.

RESPONSIBILITIES:

Purchase food and supplies from vendors approved by The Plaza and monitor inventory

Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations

Supervise kitchen personnel

Identify new culinary techniques and presentations

Assist kitchen staff with food prep and recipe creation

Inspect units periodically to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.

Coordinate all training activities for Cooks and Cook's helper.

Develop recipes and portion specifications in accordance with resident tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

Assist operation in areas such as plate presentation, special function menu planning and the design of new service areas.

Responsible for producing diversified menus in accordance with the Plaza policy and vision.

Prepare prep sheet for each meal for weekly menu cycle.

Supervise the cooks and all cooks' tasks

Responsible for keeping records of all cooking and food holding temperatures

In-service/discipline all cooks as necessary

Provide Proper time management to all cooks

Train the auxiliary cooks to provide best results in a timely manner and using at the maximum the available resources

Maintain order and discipline in the kitchen during working hours

Create test testing menus for special events and holidays.

Make sure the hygiene and food safety standards are met in all stages of food preparation and distribution.

Communicate and follow up with your supervisor that cooking equipment are maintained in good conditions and signal any malfunction before it affects the staff or the residents.

Attend Food Committee and follow up on food complaints

Communicate with storeroom clerk to ensure all necessary ingredients are available for next few days' meals.

Communicate with cooks/supervisors if necessary, of any meal substitution/ changes before implementing any change.

Make sure all cooks follow standardized recipes at all time.

Make sure to avoid cross contamination i.e., using proper cutting boards, different meats are stored in different containers.

Make sure food is properly shelved and stored in refrigerators.

Other duties as assigned

QUALIFICATIONS:

Serv Safe Manager Certification

Must be knowledgeable of Federal and State rules and regulations regarding nursing home dietary requirements

Prior food service experience in a long-term care setting, preferred

Prior supervisory experience, preferred

SUPERVISORY RESPONSIBILITIES:

This position supervises the food service staff

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