Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,300.00 - $95,400.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Paid holidays
Job Description
WhiteStone is a trusted and established community that has served seniors with excellence for over 100 years. Founded in 1912 as the first Continuing Care Retirement Community (CCRC) in North Carolina, WhiteStone has set a high standard for senior living by offering top-tier care and services to its residents. Known for its reputation of 5-star service, WhiteStone is dedicated to maintaining quality care and creating a supportive environment for seniors. The organization prides itself on fostering an employee culture centered on true engagement — inviting team members to contribute ideas and suggestions that enhance how residents are served. Employees at... Show More
Job Requirements
- Previous experience as an executive chef in a restaurant, hotel or similar setting required
- manual dexterity for food preparation
- ability to use standard industrial kitchen equipment
- ability to lift and carry up to 50 lbs independently
- ability to stand and walk up to 85 percent of the day
- ability to stoop, reach and bend frequently
- exposure to extreme temperatures and industrial chemicals
- must be able to see, hear and communicate effectively
- criminal background check, drug screen and references required
Job Qualifications
- Minimum of five years experience as an executive chef or sous chef in a hotel, restaurant, club or similar institution
- excellent interpersonal and communication skills
- solid mathematical background with knowledge of measurements and conversions
- post-secondary courses in restaurant management, nutrition or related field
- degree or certificate from a culinary institute preferred
- ServSafe certified
Job Duties
- Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff
- develops menus and assures implementation of these menus
- ensures compliance with state and federal health standards
- provides staff education and on-the-job training
- enforces safe work practices and policies
- assigns work and cleaning duties, spot checks work to maintain standards
- promotes teamwork within and between departments
- supervises food production, sanitation and service to residents
- maintains records of menus, meal counts, and inventory
- selects vendors and manages inventory control
- monitors meal temperatures
- assists in recipe development and menu specification
- controls costs and adheres to budget
- organizes monthly special events and participates in cooking as needed
- inspects equipment for maintenance needs
- upholds hygiene and dress code standards
- attends training sessions
- performs duties assigned by supervisor
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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