Executive Chef - Amber Lights

Tucson, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $65,000.00 - $70,000.00

Work Schedule

Standard Hours

Benefits

Annual Salary Range: $65,000 - $70,000 / year

Job Description

Villa Hermosa is a distinguished senior living community committed to creating a warm, caring environment where residents feel truly like family. Recognized for its dedication to fostering a culture of collaboration and growth, Villa Hermosa emphasizes a supportive and positive workplace where every team member's contributions are valued. The community prides itself on offering not only exceptional care to its residents but also a work atmosphere that encourages continuous personal and professional development. Villa Hermosa is an integral part of the Senior Resource Group network, known for its commitment to senior living excellence and genuine hospitality.

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Job Requirements

high school diploma or equivalent
five years supervisory experience in food service
experience with menu planning and compliance with regulatory standards
excellent communication and leadership skills
ability to manage department budget
knowledge of food safety and sanitation regulations
capability to organize and train staff effectively

Job Qualifications

Five years supervisory experience required
Ability to write reports, business correspondence, and procedure manuals
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations
Ability to develop, monitor, and adjust a budget

Job Duties

Crisp linen tablecloths, fine china and top-quality fresh ingredients
this is made-to-order dining at its finest
Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials
And NO LATE NIGHTS means you will have more quality time to maintain a balanced life
Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy
Maintains a professional appearance, manner, and approach while on duty
Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations
Implements established policies and procedures and standards of performance
Helps develop in-service training and ongoing training of staff in order to provide high quality
Participates in departmental and community meetings and projects as directed by Executive Director
Maintains appropriate levels of confidentiality
Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards
ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc
Administers, plans, and directs activities of food service department providing quality food service
Controls costs and manages Food Service department budget
Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization
Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs
Schedules kitchen food service personnel to optimize quality service and departmental profitability
Ensures proper maintenance and cleanliness of all equipment
Monitor, evaluate and maintain food purchasing and inventory
Coordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service
Supervises activities of workers engaged in food preparation and service
Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents
Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus
Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance
Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures
Consults with Executive Director to best ensure resident satisfaction and to best endure quality
Establishes kitchen staffing schedule and monitors staffing
Responds to special needs of residents
Emphasizes safe food handling practices
Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department
Works closely with corporate F&B team to ensure SRG compliance in Food Services
Promotes and supports Genuine Hospitality Program

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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