Job Identification |
Job Title: EXECUTIVE CHEF Department: Dining Services FLSA Status: Exempt TB Requirements:Yes |
Supervisory Relationships |
Reports To: Executive Director Supervises: Sous Chefs, Cooks, Prep Cooks, Dishwashers, Dining Service Leads, Dining Room Servers, Bistro Attendants |
Basic Function |
The Executive Chef is responsible for managing all aspects of the food service program available at the community, including staffing; inventory/budget control; food handling, preparation and storage; and sanitation procedures. Adheres to customer service and hospitality philosophy by engaging in excellent customer service to residents and their families, and team members. |
Essential Duties and responsibilities (continued) |
Administration
Production
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Other Duties |
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Job Qualifications |
Education:
Experience:
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Physical Demands |
The physical demands and work environment described below represent the activities and surroundings of the position:
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***The above statements are intended to describe the general nature and level of work being performed by most people assigned to this job. They are not intended to be an exhaustive list of all duties and responsibilities and requirements.