Head Chef
Company: Spring Mill
Location: Phoenixville
Posted on: May 9, 2024
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Job Description:
About Discovery Senior LivingDiscovery Senior Living ranks
prominently among the 5 largestsenior housing providers in the US,
and is nationally renowned for designing,developing, marketing, and
operating a multi-brand portfolio of upscale, luxurysenior-living
communities. With over 250 communities in nearly 40states, and
15,000 dedicated employees, Discovery Senior Living, with
multiplenational brands, is one the largest and fastest growing
senior living companiesin the United States. Recognized as a Great
Place to Work, Discovery continuesits rapid growth trajectory to
lead the industry in providing desirablecommunities and exceptional
lifestyle and value for our residents all whileretaining our
family-first culture. We're a 30-year-old innovative company witha
rich history of delivering exceptional service and quality care in
desirable,enriching residential environments.Discovery Senior
Living is hiring a Lead or Head Chef to join our Spring Mill Senior
Living Community, located in Phoenixville, PA. This is a Full-Time
position, hours are 12pm-8pm and include a weekend rotation
(every-other weekend).The Head Chef, in collaboration with the
Dinning Services Director, is responsible for the overall
management and oversight of culinary strategies, initiatives, and
daily culinary activities. This role is accountable for overall
meal preparation, 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 Head 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 Head Chef
will oversee special catering events and may also offer culinary
instruction and/or demonstrate culinary techniques. The Head Chef
uses innovation, imagination, originality, and talent as well as
judgment and discretion in performance of the essential function of
their role.Responsibilities:Assist in planning, preparation, and
execution of special events, banquets, and theme meals.Uses
innovation, imagination, originality, and talent to produce menus
and recipes that utilize the highest quality ingredients allowed
within the overall food and labor budget of the
community.Understand and maintain monthly and annual budgets for
Food & Beverage department, including documentation of monthly
spend on food, supplies, and Back of the house labor.Review and
adjust menus to accommodate seasonal ingredients, recipe
improvements, supply chain shortages, rebated and contracted
products and cost of goods increases.Responsible for ensuring that
purchasing standards are maintained and that approved vendors are
always used. Maintain strong and positive relationships with all
vendors.Accurately report and submit monthly inventory of food &
beverage supplies.Interview, hire and train staff for culinary and
back of the house positions. May assist with interviews for front
of the house positions as well.Responsibly manage and supervise all
culinary and back of the house staff including scheduling,
assignment, direction, performance review, hiring and corrective
action consistent with company policy.Work with the Executive
Director, Hospitality Manager and community Department Heads to
obtain and maintain department customer satisfaction and department
of health survey levels at or above designated scores.Ensure
preventive maintenance programs are conducted for kitchen equipment
and that all staff uses and maintains equipment properly to avoid
damage and costly repair.Ensures any dietary needs and restrictions
are met.Confirm food policies and procedures are being practiced by
kitchen staff including, personal hygiene, safe food storage and
handling procedures.Manages control of food preparation with
particular attention to potential overproduction and waste.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 DSL standards for quality and appearance.In
collaboration with the Hospitality Manager, ensures that the front
of house and back of house staff work closely together to deliver a
food product that exceeds the residents' and/or guest's
expectation.In collaboration with the Hospitality Manager, works
with BOH & FOH staff to ensure that they have a clear understanding
of how to provide outstanding customer service.Work closely with
Marketing and Activities personnel to ensure all resident special
needs are met as well as to coordinate planning of unique events.In
unison with the Hospitality Manager and Executive Director, meet
regularly with residents and family members to confirm that high
satisfaction levels are being delivered.Advise community leadership
of any concerns regarding residents.Assist Kitchen and Restaurant
staff with back and front of the house operations as needed. This
includes the ability to work all stations in the kitchen and/or
dining room if needed.Supervisory Responsibilities:Directly
supervises employees in the Kitchen. Carries out supervisory
responsibilities in accordance with the organization's policies and
applicable laws. Responsibilities include assisting the dinning
services director with interviewing, hiring, and training
employees; planning, assigning, and directing work; appraising
performance; rewarding and disciplining
employees.Qualifications:Bachelor's degree from an accredited
college or university in Culinary Arts preferred, or an associate
degree and equivalent combination of minimum five years' work
experience as an Executive Chef.Minimum of five years' experience
as a Head or Lead Chef within the hospitality industry.Current
ServSafe Certification.Benefits:In addition to a rewarding career
and competitive salary, Discovery offers a comprehensive benefit
package.Eligible team members are offered a comprehensive benefit
package including medical, dental, vision, life and disability
insurances, paid time off and paid holidays. Team members are
eligible to participate in our outstanding 401(k) plan with company
match our Employee Assistance Program and accident insurance
policies.EOE D/V
Keywords: Spring Mill, Perth Amboy , Head Chef, Hospitality & Tourism , Phoenixville, New Jersey
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