Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,280.00 - $79,975.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Job Description
WindsorMeade Williamsburg is a distinguished CARF accredited community located in Williamsburg, recognized as a top workplace award winner. This esteemed establishment is deeply committed to enriching the lives of its residents by fostering a community where age does not define the individual. At WindsorMeade Williamsburg, the dedicated team members work tirelessly to uphold the mission of Enriching Life's Journey, emphasizing autonomy and self-direction for residents across a variety of living environments, including villas, apartments, assisted living, memory support, and nursing residences. The community thrives on its core values of Culture, Stewardship, Partnership, Diversity, Hospitality, and Quality, which guide every aspect... Show More
Job Requirements
- A culinary degree is preferred
- American Culinary Federation (ACF) Certified Executive Chef (CEC) preferred
- 5+ years of related experience required
- Serve Safe certification required
Job Qualifications
- Expert with extensive knowledge of dining production practices and the ability to lead and direct multiple dining priorities
- Subject matter expert knowledge and understanding of therapeutic food production, including oversight to purchasing and receiving
- Knowledge of Health Department Regulations related to food storage, preparation, and service in a CCRC
- Ability to use and maintain kitchen equipment, including specialized equipment
- Good communication skills
- Proficiency with Microsoft Office - word processing and spreadsheets
Job Duties
- Supervises all kitchen team members and maintains adequate staffing
- Responsible for recruitment and retention
- Interviews and recommends to the Director of Dining Services applicants for hiring and evaluates team member performance and makes recommendations on disciplinary actions
- Organizes, directs, supervises and assigns responsibilities to the kitchen team members and counsels team members, as necessary
- Responsible for planning cycle and daily menu offerings and leads kitchen team members in daily production
- Develops and maintains Policies and Procedures Manual as required by State and Federal licensing regulations
- Writes cycle and therapeutic menus to include 'Heart Healthy' selections
- Plan special meals for parties, banquets, etc.
- Maintains recipes and production sheets for each menu cycle
- Assures that all purchasing, receiving, and storage is in accordance with established policies and applicable regulations
- Inspects serving line and works closely with Dining Room Manager to ensure food presentation is neat, palatable, attractively garnished, and correctly served
- Monitors all kitchen equipment to ensure safe and sanitary conditions
- Completes work schedules for kitchen personnel
- Completes regular-periodic physical inventory for all food and supplies
- Track food cost on all menu offerings
- Inspects all food leaving the kitchen for remote service to ensure proper quality, temperature and overall, prior to service
- Has service review orientation before each meal to explain food being served and any special instructions to food servers
- Maintains daily record of food times and temperatures
- Maintains daily log of equipment temperatures
- Serves as 'Manager on Duty' in the absence of Director of Dining Services and Assistant Director of Dining
- Also serves as weekend Manager on Duty
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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