Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $62,100.00 - $85,500.00
Work Schedule
Flexible
Benefits
Competitive wages
Access to wages before payday
flexible scheduling options
Paid Time Off
Holidays
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
401(k) with employer matching
Paid training
Opportunities for advancement
meals
uniforms
Employee assistance program
Job Description
Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities that deliver exceptional living experiences to seniors. With a dedication to upholding the "Pillars of Excellence," Provincial Senior Living is committed to fostering a positive work environment that acknowledges and values the vital contributions of its Team Members. Employing thousands dedicated professionals, the organization prioritizes excellence in providing enriching and enjoyable experiences for residents, supporting their well-being and happiness through an engaging community atmosphere.
Provincial Senior Living offers rewarding career opportunities with competitive wages and a range of comprehensive benefits incl... Show More
Provincial Senior Living offers rewarding career opportunities with competitive wages and a range of comprehensive benefits incl... Show More
Job Requirements
- Bachelor's degree in Culinary Arts preferred or equivalent experience
- minimum of five years' experience as an Executive Chef
- current ServSafe Certification
- ability to manage kitchen staff and culinary operations
- strong budgeting and menu planning skills
- effective communication and leadership abilities
- commitment to food safety and sanitation standards
- capability to work collaboratively with multiple departments
- flexibility to work varying hours as needed
- ability to handle high-pressure situations and special events
Job Qualifications
- Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an 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
- uses 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 & 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 & beverage supplies
- interview, hire and train staff for culinary and back of the house positions
- may assist with interviews for front of the house positions as well
- responsibly 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
- ensures 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
- manages 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
- in collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service
- work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events
- in unison with the Hospitality Manager and Executive Director, 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
- this includes the ability to work all stations in the kitchen and/or dining room if needed
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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