Executive Chef at St Joseph Village – COPPELL, Texas

With a shared legacy in business and healthcare innovation, our family of care-oriented organizations blends values built on compassion and faith with high-quality senior care - long-term care, Alzheimer's and memory care, skilled nursing and rehabilitation therapies, hospice, and palliative care.

As an Executive Chef are responsible for providing a pleasurable dining experience for customers by preparing high quality food. As well as managing all aspects of food preparation and production in an environment that meets sanitation guidelines. Duties can range from preparing ingredients to be cooked, to being responsible for grilling all foods.

Models a service attitude towards others, takes ownership in solving problems and takes the initiative to make things better, is friendly and courteous to residents, patients, and co-workers.

Maintain tact, cheerful disposition, and enthusiasm, as well as ability to handle residents based on whatever maturity level, they are currently functioning.

Communicate with Administrator, medical staff, Nursing personnel and other department supervisors, as needed in planning food service programs and activities.

Plans, develops, organizes, implements, evaluates, and directs the Dietary Department, its programs, and activities in accordance with departmental policies procedures standards and state and federal law.

Review departmental policies, procedures, manuals, position descriptions in conjunction with the Registered Dietician or Compliance Personnel, etc., at least annually and participate in making recommended changes.

Assist in the development of the departmental budget and maintain costs with budgeted parameters.

Recruit, interview, hire/fire, train, review and evaluate the department personnel and ensure a competent workforce.

Evaluate departmental employee performance and make recommendations to Senior Management regarding wage adjustments, hiring, terminating, transfers, promotions, etc.

Schedule department personnel working hours, assignments, etc., to maintain quality food production and service.

Develop and participate in programs designed for on-the-job training and orientation classes for newly assigned departmental personnel.

Schedule and conduct monthly in-services for departmental personnel; provide education to other facility personnel, regarding Dietary Service, as needed or Directed by the Senior Management

Attend and participate in workshops, seminars, and in-services, to keep abreast of current changes in healthcare/long term care, as well as to maintain a professional status.

Participate in the facilitys quality improvement program.

Serve on various committees of the facility, as assigned by Senior Management and/or as required by regulations.

Routinely inspect the dietary area and practices for compliance with current applicable regulations and standards

Reports all hazardous conditions/equipment to the Senior Management immediately.

Report all accidents/incidents as established by departmental policies and in accordance with facility requirements.

Make oral and written reports/recommendations to the Senior Management concerning the operation of food service.

Maintain current records regarding department expenditures, including food costs.

Make recommendations to the Senior Management regarding equipment needs of the department.

Interview and select food and supply vendors, as required.

Develop and utilize comprehensive inventory control procedures.

Purchase food, supplies, and equipment, etc., as required to meet the needs of the department.

Ensure that stock levels of staple/non-staple food, supplies, equipment, etc. are always maintained at adequate levels to perform departmental functions and in accordance with state and federal regulations.

Assist in developing methods for determining quality and quantity of food served.

Assist in establishing food service production and service procedures to ensure that meals are prepared on time and served efficiently.

Check food production and food service to ensure proper safety and sanitation procedures are always maintained.

Monitor food temperatures at point of service in the dining room, units, and resident rooms via test tray per standards, and document results.

Create and maintain an atmosphere of warmth, personal interest, and positive emphasis, as well as a calm environment throughout the department.

Work with facility consultants, as necessary, and implement recommended changes as required.

Other duties as assigned by Senior Management

Culinary degree/certificate or experience equivalent

Minimum 5 years of food production and high-volume establishment management

Minimum 2 years in a supervisory capacity in healthcare setting, preferably long-term care

Ability to read, write and speak English.

Ability to make independent decisions and work with little supervision.

Ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the public.

Knowledge of dietary/food production procedures, as well as related laws, regulations and guidelines pertaining to long term care; training in food cost control, food management, diet therapy and budgeting

Leadership ability and willingness to foster harmonious operations while supervising personnel.

Ability to perform Essential Duties as outlined below.

Genuine caring for and interest in elderly and handicapped people

Ability to perform work tasks within the Physical Demand Requirements as outlined below.

Ability to comply with the Resident Bill of Rights and the Employee Responsibilities

Ability to comply with organizational and departmental safety policies and procedures.

Analyticalthe individual synthesizes complex or diverse information

Problem solvingthe individual identifies and resolves problems in a timely manner and gathers and analyzes information skillfully

Oral communicationthe individual speaks clearly and persuasively in positive or negative situations, demonstrates group presentation skills and conducts productive meetings

Leadershipthe individual inspires and motivates others to perform well and accepts feedback from others, possesses political savvy and is a team player

Quality managementthe individual looks for ways to improve and promote quality and demonstrates accuracy and thoroughness

Judgmentthe individual displays willingness to make decisions, exhibits sound and accurate judgment, and makes timely decisions

Genuine caring for and interest in the care of seniors, including those with cognitive deficits.

Ability to read, write and effectively communicate in English

Ability to work independently; able to establish priorities and deadlines

Ability to adjust to changing conditions, frequent demands and stressful situations

Ability to organize work flow and document timely and accurately

Ability to acquire new knowledge to perform additional or more difficult tasks

Ability to maintain a positive, stable disposition in performing, working in association with staff and residents

Ability to maintain a high level of performance in an environment of frequent demands and changes

Ability to work effectively as part of a healthcare team, to share information freely, to use and seek supervision and consultation verbally and in writing, and to be able to follow both verbal and written instructions

Ability to comply with organizational and departmental safety policies and procedures

Ability to perform work tasks within the Physical Demand Requirements as outlined below

Ability to comply with the Resident Bill of Rights and Employee Responsibilities

Ability to communicate with all levels of teammates and provide exceptional customer service.

Ability to maintain strict confidentiality; able to handle confidential information and use good judgement when making decisions

Ability to perform work tasks within the Physical Demand Requirements

Ability to comply with the Resident Bill of Rights and the Employee Responsibilities.

Ability to comply with organizational and departmental safety policies and procedures.