Executive Chef in Lakeland, Florida at Estates at Carpenters

Job Objective/ Summary

The Executive Chef is responsible for maintaining a high standard of sanitation while producing a high quality of food service that meets the needs of the residents. The Executive Chef will sustain efficient daily operation of the kitchen and dining rooms.

Essential Functions

• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Helps maintain all kitchen operations and management training to ensure consistent product.
• Outlines cleaning and maintenance schedules to maintain all equipment and working areas.
• Constantly monitors training to ensure complete understanding of job duties and responsibilities.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Supervise or coordinate activities for employees who engage in food preparation and back of the house employees.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Maintain proper communication with Director of Dining Services, keeping him/her informed of all department operations and all problems incurred in the department.
• Maintain sanitation standards.
• Adhere to The Estates at Carpenters’ policies and procedures, including those covering privacy and security in compliance with HIPAA regulations, and codes of conduct. Maintain confidentiality and respects resident’s privacy at all times in accordance with HIPAA regulations.

Other Duties & Responsibilities

• Demonstrates the values of The Estates at Carpenters: integrity, stewardship, compassion, community, excellence, dignity, and service.
• Attends and participates in orientation, training and educational activities as required.
• Dresses appropriately, following appropriate dress and uniform policies and guidelines.
• Must be able to maintain consistent attendance as per job requirements and policies.
• Other duties as assigned.

Job Education, Licenses/Certifications, Knowledge & Experience

• Culinary degree and/or a minimum of four (4) years’ experience as a chef or kitchen manager in the food service industry.

Supervision (direct reports and level of supervision)

• All dishwasher, utility aide, cook, prep cook/food handler employees.

Decision Making Authority

• Expenditure within budgetary restraints
• Personnel management

Additional Knowledge, Skills & Abilities

• Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Knowledge of business and management principles involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources.
• Active Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate time.
• Critical Thinking – using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Additional Requirements/Preferences

Requirements

• Must successfully pass the mandated criminal background checks. (https://info.flclearinghouse.com)
• Must be able to pass a pre-employment drug screen.
• Must be able to pass the pre-employment reference checks.
• Must be able to provide official grade transcripts of the education level provided on the employment application.
• Must be able to provide a copy of his/her own social security card for W-4 documentation.
• Must be able to provide applicable documentation(s) for I-9 in order to establish identity and authorization to work in the U.S.
• Must have valid driver’s license, personal automobile liability insurance, and acceptable driving record (if required to drive).

Bloodborne Pathogens Exposure Category II

Your tasks involve no routine exposure to blood, body fluids, tissues, or other contaminated materials. In the event of an unexpected blood, body fluid or tissue spill there will be an employee available who has been designated to take responsibility for clean-up and decontamination of potentially infectious body substances. You are not to come in contact with potentially infectious body substances.

Physical Requirements and Working Conditions

• While performing the duties of this position, an Executive Chef is regularly required to sit, talk, hear, smell and walk. This role may require bending, kneeling, reaching and lifting up to 50lbs and an ability to withstand extreme temperatures, hot and cold.

Note: This job description is representative of the major position requirements and is not intended to be all-inclusive.