Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
Work Schedule
Standard Hours
Benefits
Scholarships and educational assistance programs
Extraordinary reward points
comprehensive benefits
Highly competitive occupancy and sales bonus program
Monthly all-staff meet n eat
Various employee-led committees
Free and confidential employee assistance program
Paid training
Paid Time Off
Paid holidays
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short term disability
long term disability
401(k) retirement plan
Job Description
Cypress Village is a prestigious senior living community located on a scenic 120-acre wooded lakefront property in Jacksonville, Florida, near Ponte Vedra and Jacksonville beaches. Known as one of Florida's best kept secrets, Cypress Village is dedicated to providing a high-quality lifestyle to its residents through exceptional care and hospitality. The community is part of a larger network of twelve retirement communities managed by Life Care Services (LCS), a national leader in the development and management of senior living environments. Cypress Village prides itself on fostering a culture of trust, transparency, and purpose, where employees are empowered to grow professionally... Show More
Job Requirements
- Minimum five years experience as an executive chef or sous chef in a hotel, restaurant, club, or similar institution
- post-secondary courses in restaurant management, nutrition or related field
- degree or certificate from a culinary institute preferred
- ServSafe certification required
- excellent interpersonal and communication skills
- solid mathematical background
- ability to maintain confidentiality
- ability to pass pre-employment drug screen and criminal background check
Job Qualifications
- A minimum of five years' experience as an executive chef or sous chef in a hotel, restaurant, club, or other similar institution
- excellent interpersonal and communication skills
- solid mathematical background and an understanding of measurements and conversions
- post-secondary courses in restaurant management, nutrition or related field
- degree or certificate from a culinary institute preferred
- must be ServSafe certified
- able to generate a warm, friendly, and caring manner on first impression
- able to communicate effectively with residents, families, staff, and visitors
- able to maintain the highest level of confidentiality
- able to pass a pre-employment drug screen and criminal background check
Job Duties
- Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff
- selects, trains, evaluates, and recommends or carries out discipline to all kitchen personnel
- develops menus and assures implementation of these menus
- maintains a high-quality food service program for the resident and Health Center dining rooms
- ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process
- assures staff education is provided to kitchen employees in accordance with the staff education program
- provides on-the-job training for food preparation and kitchen employees
- ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual
- develops work assignments for all kitchen personnel, assigning special jobs and spot checking work to ensure standards are met
- promotes teamwork within the department and between departments to ensure smooth operations and quality service to residents, co-workers, and guests
- supervises production, sanitation, and food service to apartment and Health Center residents
- ensures that all food production, storage, and service areas are maintained in accordance with all local, federal and state regulations
- maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports
- responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum and maximum par levels
- monitors temperature of meals
- assists in the development and implementation of standardized recipes and menu specifications
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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