Executive Chef ~ Senior Living Community

Make a difference by providing great care and love for our treasured residents!

At MorningStar Senior Living, we talk a lot about culture. In fact, we rather obsess about it. For without a transformative culture, we cannot begin to elevate and celebrate the lives of our resident-heroes, and be ourselves changed for the good in the process. So, we seek great hearts, other people like us, who care and want to do work that matters. We select people like us who believe that the most satisfying life is one that is outward-bound and rooted in servant-leadership.

JOB SUMMARY

The Executive Chef is responsible for production and service of high-quality meals; organize, supervise, and train dining services employees; purchase food and supplies; provide a sanitary and infection free environment; participate in the assessment process; write care plans; prepare menus and meals; make decisions with resident care always at the forefront. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.

BENEFITS

• Health Insurance offerings such as medical, dental, and vision insurance

• Other Insurance offerings such as life, disability, accident, and critical illness insurance

• 401k plan with matching

• HSA options

• Employee assistance programs

• Paid sick, vacation and birthday!

• Career development programs and opportunity for advancement

• Charitable and philanthropic opportunities

POSITION OVERVIEW

• Assist in development of dietetic policies and procedures.

• Supervise the receiving and storage of food.

• Supervise food preparation and service.

• Scheduling of food service team members.

• Assist the dietician in planning and conducting an on-going in-service training program and provide Follow up recommendations to the dietician and state survey team.

• Visit residents and assist in gathering information on food preferences.

• Maintain records, such as meal census, diets served, menus, purchase records, nutrition assessments and care plans, and weekly staffing patterns.

• Hire, train, evaluate, and supervise food service department employees within a specific budget.

• Plan menus, conferring with a dining services consultant as needed, to ensure that menus conform to nutritional standards and government and established regulations and procedures.

• Review resident diet information and care plans, and discuss with resident, family, nursing staff, and consultant dietician as necessary to make appropriate changes.

• Supervise cleaning procedures to ensure safe and sanitary conditions are maintained within the food service department, including kitchen, dining room, refrigerators and freezers.

• Establish practice of serving hot food hot and cold food cold.

• Observe for over-production of food and improper preparation of food.

• Instruct new residents concerning when meals are to be served, coffee time, and convey methods of serving nourishment.

• Consult the Wellness Director, Executive Director and consulting Dietician in regard to special diets or any problem that might exist in the dietary department.

• Participate in the Quality Assurance Committee, which also includes infection control and safety committee functions.

• Review health certificates (food handlers permit).

• Conduct monthly temperature studies.

• Conduct food waste study twice a week.

• Keep records including menus as served, substitution menu records, special diet roster, number of meals served, and food cost records.

QUALIFICATIONS

• Demonstration of our Core Values: Love, Kindness, Honesty, Goodness, Fairness, Respect.

• License/Certification: Dietician, ADA, diet technician, chef, and/or dietary manager meeting current requirements established by the state regulatory agency. Graduation from a course in food service supervision which meets the standards established by the American Dietetic Association or a graduate of another course in food service supervision with 90 or more hours in classroom instruction with the on-the-job counseling by a dietician

• Continuing Education: As required by state law

• Education: Minimum high school diploma

• Experience: Previous experience in the dietary department of a health care facility preferred

• Job Knowledge: Ability to read, write, and use mathematics and units of measurement, knowledge of menus, recipes, food purchasing, preparation and storage, ability to supervise and manage, knowledge of community policies and procedures and job descriptions

• Standards: Knowledge of and ability to meet regulations of ADA, state, infection control, health department and OSHA

*Team members who are scheduled to work 24 or more hours per week are eligible for benefits, families of said team members will also be eligible.

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