Executive Chef Why Us: We are on a mission to provide excellent care within a positive and comfortable work environment. Our commitment to organizational effectiveness, clear communication, and safety enables us to be the preferred source of nursing and long-term care in the communities we serve. Job Type: Full-time Employee Benefits Package • Comprehensive Health, Dental, and Vision Insurance • $100/month company contribution to an HSA account • Daily Pay Option • 401K • Employer paid life insurance 1x annual salary up to $100k • Paid Time Off & Flexibility • Generous Paid Time Off • Personal Day Benefit • Guidance and assistance from a dedicated regional team Position Summary: Oversees kitchen operations while maintaining a safe and sanitary environment for the food service department staff including cooks and dietary aides. Prepares or directs preparation of meals in accordance with facility guidelines. Principal Duties and Responsibilities • Assist in the planning of regular and modified menus according to established recipes and spread sheet guidelines. • Prepares or directs preparation of all meals by dietary staff. Follows standardized recipes, portion, presentation standards and quality improvement. Completes and utilizes daily production sheets. • Conducts daily meetings with team members. • Trains dietary staff in food preparation, safe handling, operations of department and sanitation based on regulatory standards. • Establishes and maintains cleaning and maintenance schedules for all equipment, storage and work areas. Ensure that all dietary staff follow and complete assigned tasks. • Assist Dietary Manager with maintaining inventory of food and non-food supplies to stay within established guidelines while assuring necessary products are available when needed. • Plans and prepare menus for special events as requested. • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department, DHS and RD, CDM audits. • Interfaces with representatives of regulatory agencies regarding food safety and sanitation in kitchen. • Maintains a clean, sanitary working environment. • Follows department infection control polices and procedures. • Adheres to facilities confidentiality, HIPPA and residents’ rights polices. • Communicate effectively with all team members, residents and families. • Participate in department meetings and staff development. • Other duties as assigned by Administrator or Dietary Manager. Education/Experience • High School Diploma • Culinary Arts (Preferred) • Minimum 2 years’ experience as chef in LTC (preferred) Certificates/Licenses • ServSafe Certification Knowledge/Skills • Proficient culinary skills and meal satisfaction. • Knowledge of state federal regulations. • Strong organizational skills, multi-tasking, high performance quality food production. • Effective communication skills. • Strong ability to maintain good interdepartmental relationships