The Kensington Redondo Beach
Our Promise: To love and care for your family as we do our own.
The Executive Chef is responsible for assuring excellence in the overall operation of the kitchen, the quality and timely delivery of food to all dining rooms and outlets, the training and development of the culinary and utility staff, and sanitation of the kitchen and back or the house area.
Duties and Responsibilities:
- Collaborate with the Director of Dining Services to seasonal 4 week menu cycles that provide creative and appealing items for residents in all levels of assisted and memory care neighborhoods. Obtains approval from a licensed dietician that menus are well balanced, varied, and nutritionally adequate to meet the needs of each resident.
- Procures and stores food, equipment, chemicals, and paper products in clean and orderly manner that adheres to OSHA and fire safety requirements as well as common HACCP practices.
- Prepares and provides residents three meals daily in common dining areas in each neighborhood, provides food for special events, and makes snacks and beverages available to residents continuously throughout each 24 hour period, 7 days per week.
- Manages diet boards/ binders and arranges for the provision of special diets to individuals as ordered by the residents’ physician or as required by the residents’ condition. Ensures that all staff members are aware of individual residents’ dietary restrictions.
- Schedules, trains and supervises cooks, prep cooks and utility staff. Provide supportive feedback to the staff and hold team members accountable for achieving high performance standards. Solicit feedback from the staff on ways to improve operations, efficiency, and strong team work. Keeps culinary and utility staff informed of announcement and changes that affect their job.
- Implements and manages the overall Food Sanitation program including education on food handling for kitchen staff and other departmental team members as needed. Maintains all logs that document that HACCP procedures are being followed. Assures compliance with the all federal, state, and local laws and regulations related to the culinary operation of Dining Services.
- Develops and carries out cleaning, preventative maintenance, and inspection programs for all kitchens, equipment, storage areas, janitor closets, service areas so that they are continuously maintained in safe, clean, like new condition.
- Assume the additional responsibilities of the Director of Dining Services in his/ her absence.
- Provides menu, event planning, and execution support to the sales and marketing department for special events that are held within the community.
- Attends training courses and participates in other professional development activities as required.
- Report any suspicion or evidence of elder abuse, mistreatment or neglect as outlined in Personnel Policies.
Knowledge and Skill:
- Must have excellent verbal skills and communication abilities.
- Ability to work effectively within a team based environment.
- Strong time management and organizational skills.
- Must possess and exhibit a strong positive attitude toward customer service and have a genuine interest in geriatric care and uphold the philosophy of the community
- Must be able maintain a good working relationship with staff, residents and families.
- Must possess good skills in planning, organizing, directing, and managing.
- Demonstrate a track record of a good sense of efficiency and delegation of work assignments.
- Must be knowledgeable of current food industry and assisted living regulatory requirements.
- Must be able to read and write English, and follow verbal and written instructions.
- Must be able to clearly and proficiently communicate with people of all ages and diverse backgrounds, while maintaining an energetic and positive attitude.
- Must have at leave five (5) years experience in culinary trades, with full operational knowledge of front and back of the house operations.
- Ability to work flexible hours including weekends and evenings.
- Must be a high school graduate or equivalent. Formal education in management, culinary arts and other related fields is preferred.
- Must be able to do basic math calculations needed in recipe and production requirements and financial management.
- Must have current certification in safe food handling.
- Must be criminally cleared by DOJ and FBI via the Live-Scan process prior to initial presence in the facility.
- Be in good health and physically and mentally capable of performing assigned tasks. Good physical health and freedom from tuberculosis hall be verified by a health screening performed by a physician not more than (6) months prior to or (7) days following employment.
- Have current Adult First Aid card at time of employment and maintain throughout length of employment.