Chef

Purpose:

The Chef is responsible for planning, preparing, and overseeing all culinary operations for Showalter Dining. This includes menu design and execution, food purchasing, presentation, and client overall dining experience. The Chef will ensure that all elements of meals are executed to the highest of clients' preferences while remaining in compliance with the facility's policies and practices. The Chef will place equal emphasis on all customers including staff/departments, external clients in the community and Showalter resident lead events.

Primary Duties and Responsibilities

General:

• Plan, prepare, and oversee the production of daily meals for residents, guests, and special events, ensuring high-quality food presentation and service.
• Develop and maintain menus that meet nutritional guidelines, resident preferences, and special dietary requirements, including therapeutic and modified diets.
• Supervise, train, schedule, and evaluate kitchen staff to ensure efficient operations and exceptional customer service.
• Ensure compliance with all food safety, sanitation, infection control, and regulatory requirements, including ServSafe standards and applicable state regulations.
• Monitor food preparation and service to ensure consistency, quality, portion control, and resident satisfaction.
• In collaboration with Director of Dining Services, manage food inventory, purchasing, receiving, and storage to control costs and minimize waste.
• Collaborate with dining services leadership, nursing staff, and dietitians to accommodate residents' dietary needs and preferences.
• Oversee kitchen sanitation, equipment maintenance, and workplace safety practices.
• Manage departmental budgets, monitor food and labor costs, and implement cost-control measures.
• Support dining services for community functions, holiday meals, and special events throughout the campus.
• Maintain accurate records related to food production, temperatures, inventory, sanitation, and regulatory compliance.
• Foster a positive dining experience by interacting with residents and responding promptly to concerns, requests, and feedback.
• Assist with recruitment, onboarding, coaching, and performance management of culinary team members.
• Participate in emergency preparedness planning and ensure uninterrupted food service operations during emergencies.
• Evaluate operational systems and workflows, recommending and implementing improvements to enhance efficiency, effectiveness, and service quality.
• Consistently provide outstanding customer service to residents, visitors, and staff.
• Monitor health and safety in the kitchen and dining areas to ensure that each meet or exceeds Department of Health regulations. Implement sanitation schedule and log system and ensure staff follow both.
• Assist Director of Dining Service to place weekly food orders to supply daily meals, Fireside Grill, and snacks.

Team Collaboration:

• Provide day-to-day oversight of the operation, performance, and practices of culinary operations.
• In collaboration with your team, build and maintain a workplace atmosphere of trust and respect.
• Ensure that your team exemplifies the highest standards of customer service towards both internal and external customers.
• Collaborate with Director of Dining Services to create culinary teamwork schedules on a weekly, biweekly, or monthly basis. Distribute schedule to staff in a timely manner.
• Interview, assess, and hire employees for the culinary services.

Administrative:

• Exemplify Warm Hearth's values in all interactions with fellow staff members and with external customers like residents, family members, and visitors.
• Assume accountability for all policies and procedures contained in the WHV Employee Handbook.
• Serve as an active member of all relevant committees as assigned.
• Perform other related duties as assigned by the Director of Dining Services or the Administrator.

Safety and Emergency Preparedness:

• Adhere to all facility safety policies and procedures, including but not limited to: infection control, safety, and residents' rights.
• Participate in fire and disaster drills.
• Identify safety hazards and emergency situations and initiate corrective action.
• Document incidents and/or unusual problems according to established facility procedures.

Qualifications:

• 3-5 years of culinary experience
• SERV Safe Certification
• Knowledge of food safety, sanitation, and infection control procedures.
• Experience with menu planning food preparation, production, and inventory management.
• Strong organizational, communication, and customer service skills.
• Ability to lift up to 50 lbs. and work in a fast-paced kitchen environment.

Preferred:

• Previous supervisory or kitchen management experience.
• Experience in assisted living, long-term care, healthcare, or retirement community dining services.
• Familiarity with state and local regulations governing food service in senior living environments.
• Experience managing food budgets, purchasing, and vendor relationships.
• Knowledge of therapeutic, modified-texture and special diets, including diabetic, heart healthy, low-sodium, and allergen-sensitive meal preparation