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. • 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.