Executive Chef

Westminster Oaks is currently seeking an Executive Chef to join our Dining Services Department.  The candidate will assists the Director of Dining in the planning, coordinating and implementation of the quality dining program for resident’s staff and guests.  This candidate will oversee the culinary component, HAACP program, all of the food production and service areas as well as the sanitation program of the Dining Services Program  within the community.  The Chef candidate will provide support in assigned areas during the absence of the Director of Dining Services. Westminster Oaks is seeking to fill a full-time position. 

ESSENTIAL POSITION FUNCTIONS:  Comply with all applicable rules, policies, standards and guidelines related to employment with Westminster Communities. 

1. Manage the entire operations of the kitchen(s). 
2. Oversee the purchase of food, food supplies and equipment. Adheres to specific budget objectives. 
3. Supervise meal preparation, presentation and quality by following accurate reproduction of recipes by cooks and prep staff.
4. Perform food inventory and/or place orders as required. 
5. Ensures that training, safety and discipline standards are met. 
6. Responsible for kitchen staff compliance with sanitation and food safety standards. 

The above position description is not to be construed as a complete listing of the assignments and responsibilities assigned to any employee; nor are such assignments restricted to those precisely listed in the description. This position description may change from time to time as the needs of the organization change.

 

ESSENTIAL QUALIFICATIONS:  Four (4) Year Accredited Culinary Degree or College Degree in related subject required.  Specialized certification/degree at an approved culinary school and 3 years similar experience in a high volume, hospitality oriented and customer service focused environment.  Serv Safe certification required or ability to obtain certification within 90 days from date of hire. roficiency with computer programs including Microsoft Office.  Proficiency with data-base types of menu systems for menu forecasting, menu building and recipe creation. Supervisory Leadership.