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Executive Chef

Description
Do you have the talent, motivation and drive to join Erickson Living's growing dining services team? Erickson Living is positioned to grow the number of communities it manages and owns in the next five years. This growth requires a strong human talent pipeline in critical dining services roles throughout our company. In addition, this is an exciting time as we get ready to launch a new signature dining program that will include: restaurant style dining, from scratch cooking, intimate dining venues, increased daily menu options, in the moment cooking, and chef inspired culinary creations.
We have a job opening for an Executive Chef in one of our continuing care retirement communities Cedar Crest Village, located in Pompton Plains, NJ. The main responsibilities for this position will be to contribute to the nutritional integrity and quality of food. Directly supervise the cooks and utility staff in the kitchen. Support the hiring, development and retention of all culinary staff. Supervises the kitchen sanitation and HACCP program. Assist with recipe development, BOH systems and compliance with corporate dining standards. Responsible for ensuring the efficiency and quality of food purchasing, receiving, storage and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Directly responsible for the training of culinary staff (and utility staff where applicable).
The Executive Chef Job Duties and Responsibilities include:
Supervise daily operation of all food preparation and production procedures
Maintain proper purchasing/receiving procedures.
Ensure optimum food quality/presentation.
Supervise, implement and maintain core menus and recipe management system and BOH computer system.
Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit (Operation Pride).
Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP).
Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved.
Train and develop culinary staff.
Participate in BOH standardization process through active participation on Executive Chef Peer Team.
Develop and maintain relationships with residents through dining room visits and meetings.
Communicate effectively with managers, staff and residents.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Certification from a culinary training program or equivalent
Minimum 3 years proven track record as Executive Chef
ServSafe certified preferred
Ability to lead and develop a team
Possess creative skills in food preparation and presentation
Proven time management and organizational skills
Proven organizational skills
Good knowledge of PC software and POS systems (Word, Excel, Outlook)
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