Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $73,200.00 - $100,800.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Group Term Life Insurance
Disability insurance
Paid Time Off
Paid holidays
403(b) Retirement Plan
fitness center access
Life insurance
Tuition Assistance
Employee assistance program
legal services
Pet insurance
Job Description
Covenant Living is a respected provider of senior living services, committed to enhancing the quality of life through compassionate care and hospitality. Known for their dedication to serving residents with respect and dignity, Covenant Living operates communities that offer a range of living options, including independent living, assisted living, memory care, and skilled nursing. The organization emphasizes a warm, welcoming environment where residents, guests, and employees enjoy high standards of service and a supportive community atmosphere. Covenant Living also extends its care through CovenantCare at Home, providing home health and hospice services to clients in their own homes, underscoring their... Show More
Job Requirements
- high school diploma
- current and approved sanitation certification or must obtain within 6 months of hire
- safe food handling certification
- minimum of three years supervisory experience as an executive chef or equivalent role at a high-volume restaurant
- 7+ years of experience managing high volume and fast paced commercial kitchens
- ability to work flexible schedule including nights, weekends, and holidays
- physical ability to lift or carry equipment or supplies up to 50 pounds
- standing for extended periods, bending, twisting, kneeling and other physical activities
- ability to work in kitchen environment with exposure to temperature/humidity changes and potential hazards
Job Qualifications
- high school diploma
- culinary arts degree preferred
- current and approved sanitation certification or obtain certification within 6 months of hire
- safe food handling certification
- minimum of three years supervisory experience as an executive chef or equivalent role at a high-volume restaurant
- 7+ years experience managing high volume and fast paced commercial kitchens
- 5+ years cooking experience in a fine dining environment and experience in a culinary leadership role preferred
- mastery of a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment and procedures
- ability to create, produce and deliver excellent product on the fly
- knowledge of current culinary market trends and creative food presentation
- highly organized and proficient in time management
- proficiency with computers, online purchasing and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory
- excellent record of kitchen and staff management
- skill calculating figures and performing mathematical functions
- ability to communicate clearly with managers, kitchen and dining room staff and guests
- ability to work a flexible schedule including nights, weekends, and holidays
Job Duties
- supervises and oversees the kitchen staff in the preparation and service of all food production following standard recipes, product specifications, menu planning, and portion sizes
- assists in the preparation and service of foods requested by other departments as well as those needed for special occasions
- assures that special diet orders are completed following menu extension guidelines
- directs daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines
- oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems such as recipe substitutions
- orders food and equipment
- ensures that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized
- trains other chefs in and outside of account on culinary skills and serves as technical expert
- supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards
- ensures staff are up-to-date in certifications and training such as ServSafe
- manages by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate
- ensures compliance with all federal, state and local regulations as well as policies and procedures e.g. HACCP, quality assurance, safety, operations, ServSafe, personnel
- establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards
- understands, complies, and promotes all policies regarding residents' rights
- follows procedures regarding cleaners or hazardous materials or objects, and fire safety
- promptly reports any hazardous conditions, equipment, accidents, and incidents
- follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating
- ensures proper storage of foods and supplies at all times and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks
- attends in-services as required by corporate, state, and federal mandates
- manages the budget by controlling costs e.g. labor, inventory, equipment, materials, complying with budget requirements and making adjustments when necessary
- establishes operating standards, implements quality improvements and communicates them to employees
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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