Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $24.00 - $25.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Paid Time Off
Paid holidays
401(k) Plan
Employee assistance program
accident insurance
Job Description
Arvum Senior Living is a respected member of the Discovery Senior Living family, operating care- and lifestyle-focused Assisted Living and Memory Care communities across the Midwest states including Illinois, Iowa, Kansas, Missouri, and Wisconsin. This organization is dedicated to providing exceptional care to its residents through a culture rooted in the "Pillars of Excellence." With hundreds of team members employed, Arvum Senior Living prioritizes fostering a positive work environment that acknowledges the critical role its staff plays in offering excellent, compassionate care to residents. As part of an established, regionally recognized senior living network, Arvum Senior Living emphasizes high standards... Show More
Job Requirements
- Bachelor's degree from an accredited college or university in Culinary Arts preferred
- Minimum of five years' experience as an Executive Chef within the hospitality industry
- Current ServSafe Certification
- Ability to manage budgets and food inventory efficiently
- Strong leadership and team management skills
- Excellent interpersonal and communication skills
- Knowledge of food safety and sanitation standards
- Flexibility to assist in front and back of house operations
- Ability to meet dietary needs and restrictions of residents
Job Qualifications
- Bachelor's degree from an accredited college or university in Culinary Arts preferred
- Associate degree and equivalent combination of minimum five years' work experience as an Executive Chef
- Minimum of five years' experience as an Executive Chef within the hospitality industry
- Current ServSafe Certification
Job Duties
- Assist in planning, preparation, and execution of special events, banquets, and theme meals
- Use innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community
- Understand and maintain monthly and annual budgets for Food and Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor
- Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases
- Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used
- Maintain strong and positive relationships with all vendors
- Accurately report and submit monthly inventory of food and beverage supplies
- Interview, hire and train staff for culinary and back of the house positions
- Manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy
- Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores
- Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair
- Ensure any dietary needs and restrictions are met
- Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures
- Manage control of food preparation with particular attention to potential overproduction and waste
- Oversee maintenance and production of accurate daily records
- Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance
- In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation
- Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events
- Meet regularly with residents and family members to confirm that high satisfaction levels are being delivered
- Advise community leadership of any concerns regarding residents
- Assist Kitchen and Restaurant staff with back and front of the house operations as needed
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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