EXECUTIVE CHEF

Established in 2000, Atlanta-based Parc Communities is a premier operator of upscale, full-service senior living communities. A leader in hospitality-enriched senior living, Parc Communities specializes in developing and operating high-end independent living, assisted living and memory care properties. Featuring prime settings, innovative designs and state-of-the-art lifestyle options, Parc Communities serves residents and their families with an abiding tradition of “ladies and gentlemen serving ladies and gentlemen.” This culture of service extends to our associates, making Parc Communities an employer of choice.

The Executive Chef is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for the accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, coaching, and performance evaluations. The Executive Chef uses invention, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role.

REPORTS TO:

Department: Dining Services

Primary: General Manager

FLSA STATUS:

Exempt

SALARY: $68,000.00 TO $73,000.00

SENIOR LIVING EXECUTIVE CHEF QUALIFICATIONS AND REQUIREMENTS:

· Bachelor’s degree from an accredited college or university in Culinary Arts preferred, or an Associate’s Degree and equivalent combination of work experience as an Executive Chef

· Minimum of five years experience as a chef, preferably within the hospitality industry

· Minimum of two years supervisory experience

· Excellent communication, interpersonal and customer service skills

· Excellent people skills with a patient, compassionate and friendly attitude

· Excellent attention to detail and high cleaning standards

· Current ServSafe Certification

· Demonstrated knowledge of OSHA-MSDS sheets and procedures

· Knowledge of fire, safety, and infection control procedures

· Ability to interact and build relationships with older adults

· Ability to convey a positive and professional image to residents, family members, visitors, and co-workers

SENIOR LIVING EXECUTIVE CHEF ESSENTIAL FUNCTIONS:

Tasks may include, but are not limited to the following:

· Uses invention, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food cost budget as set by Parc Communities

· Review and adjust menus to accommodate foods in season, improve recipes, vendor sales prices, special events and holidays

· Establish and maintain good relationships with vendors to ensure Parc Communities is receiving the most competitive pricing and highest quality of products

· Ensures all dietary needs and restrictions are met and that residents are not served the wrong foods

· Establish food policies and procedures to be observed by kitchen staffs including safe food storage and handling procedures for cooking staff with special emphasis on critical control temperatures

· Hire, train and supervise kitchen staff, manage performance, and make recommendations for compensation and termination to General Manager

· Ensures food inventories, supplies are ordered, and an acceptable inventory is kept on hand

· Establish preventive maintenance programs are carried out for kitchen equipment

· Establishes control of food preparation with particular attention being paid to potential overproduction, waste and theft of food products

· Oversee maintenance and production of accurate daily records

· Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet Parc Communities standards for quality and appearance

· Ensure proper storage of all delivered foods and ingredients and all required safety measures are observed

· Perform various functions associated with departmental budget management

· Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of special events

· Attend Staff Meetings, contributing to the overall quality of Parc Communities

· Attend and participate in monthly Resident Food Committee meetings

· Advise management of any concerns regarding residents

· All other duties as assigned by the General Manager

REQUIRED COMPETENCIES

· Ability to manage in a diverse environment with focus on quality of delivery and customer service to residents and their family members, team members and other visitors to Parc Communities

· Ability to foster trust and build strong relationships with residents, team members, peers, and Senior Leadership

· Demonstrated ability to manage up, knowing when to escalate issues to a higher level

· Strong attention to detail

· Demonstrated team oriented and collaborative work style and willingness to assist team mates as needed to get the job done

· Takes accountability and ownership of team members and all aspects of the kitchen activities

· Demonstrated aptitude for learning emerging culinary trends and dietary considerations, safety standards and apply as needed

· Adaptability- able to change tasks quickly as business needs dictate

· Maintain confidentiality of verbal and written information pertaining to residents, employees and community operations

· Excellent oral and written communication skills and demonstrated ability to adapt communication style to audience

· Ability to execute under pressure

· Ability to prioritize responsibilities, manage time effectively and meet deadlines accordingly

· Promote Parc Communities in a positive way

· Employees will always work to the standards defined in the Parc 20 Basics, The Four Steps of Service, and the Parc Communities Credo

· Neat appearance, adherence to dress code and good personal hygiene is expected

WORK ENVIRONMENT AND PHYSICAL DEMANDS/TRAVEL REQUIRMENTS

· General office environment with individual workspace and standard office noise – 20% of time

· In the kitchen working conditions can be hot, humid, and sometimes cold. Kitchen areas can become congested and noisy during meal preparation and service times. -80% of time

· In the kitchen working conditions can be hazardous as work requires contact with stoves, griddles, refrigerators, food mixers, food processors, meat slicers, dishwashing equipment, sinks, knives, and various utensils, pots and pans. Other hazards in the kitchen also include steam, wet floors, hot oil, and cleaning equipment

· Lifting, pushing, or pulling up to 50 pounds, using proper body mechanics

· Bending or kneeling to perform cleaning tasks in the kitchen and dining room areas

· Possible exposure to unpleasant odors

· Possible exposure to chemicals as identified in the MSDS Manual

· Possible exposure to verbal aggression from vendors, guests, residents and/or family members

· Continuous exposure to clients and/or family members who may be under stress

It is the policy of Parc Communities to provide equal employment opportunities without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law. This policy relates to all phases of employment, including, but not limited to, recruiting, employment, placement, promotion, transfer, demotion, reduction of workforce and termination, rates of pay or other forms of compensation, selection for training, the use of all facilities, and participation in all company-sponsored employee activities.