At Ashby Ponds we are dedicated to setting the standard of excellence for employees with a steadfast focus on helping achieve their goals. We provide our staff with an engaging company culture, excellent work life balance, and a career where you can make a difference in people’s lives every day. Ashby Ponds offers a beautiful scenic campus, a community centered on values, and a workplace that inspires you to do your best every day. We extend to our staff exceptional benefits, recognition of holidays and paid time off, continued higher education, and on-the-job training to help each member reach their career aspirations.
Benefits We Offer Employees
Responsible for ensuring the nutritional integrity and quality of food. Supports the recruitment, hiring, development and retention of all culinary staff. Oversees and maintains the kitchen sanitation and HACCP program. Develops menus and supports recipe development, Back of the House (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).
ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.
Provide direction for daily operation of all food production facilities.
Supervises organization and sanitation of kitchen, storage areas and loading dock. Responsible for routine internal sanitation audit.
Supervises opening and closing of food service operation.
Ensures proper scheduling of daily kitchen culinary and food prep for on-time service.
Supervises, schedules, evaluates, trains, and disciplines all culinary staff and all BOH staff.
Ensures that food and supplies are inventoried, ordered, received and stored properly.
Monitors preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control using the production sheets.
Ensures proper presentation of all food items to provide maximum appeal and freshness.
Ensures that food service programs are operated in compliance with federal, state and/or local laws and statutes.
Develop, implement and maintain service menus and recipe management system and BOH computer system.
Has knowledge of and complies with all federal and state regulations pertaining to food handling/production (Health Department/HACCP).
Partner with Unit Managers to ensure issues with food production, preparation and presentation are resolved.
Implement and monitor standards for training of culinary staff development.
Participate in BOH standardization process through active participation on Executive Chef Peer Team.
Ensures they and all staff works safely, consistently using designated safety equipment (personal protective equipment- PPE).
Foster an environment that includes mentoring and development of the culinary personnel and to maintain a strong sense of team.
Exhibit professionalism in all aspects of the job
Culinary creativity including awareness of ever changing culinary trends in the local, regional, national and international markets.
Maintains effective communication with residents, families, management, subordinates, all other coworkers.
Manages the food service operation within budgetary perimeters, minimizing waste through proper inventory management and portion control.
Effectively uses designated food service and other computer systems.
Shows professional knowledge, proficiency and initiative in achieving goals and meeting standards.
Develop and maintain relationships with residents through dining room visits and meetings.
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.
Leadership, business management and culinary skills
Proven ability to lead and develop a team
Proven strong guest service orientation
Ability to function in a team oriented environment
Creative skills in food preparation and presentation
Excellent time management and organizational skills
Excellent verbal and written communication skills, listening skills with detailed follow up as appropriate.
Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point).
Serve as consultant to General Managers and culinary team, providing culinary operational direction
Ability to analyze product and work flow in kitchens and recommend improvements
Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation
EDUCATION and/or EXPERIENCE:
Certification from a culinary institute or bachelor’s degree with a minimum of 5 years Executive Chef experience.
In lieu of certification/degree, a minimum 15 years proven track record as Executive Chef.
Provide leadership for culinary staff
Must be able to read, write, understand and communicate in the English language.
LICENSES, CERTIFICATES, REGISTRATIONS:
ServSafe certification is required within one year of employment.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to work in a fast paced environment
Ability to work in a multi-tasked environment
Ability to provide direction for multiple locations
Some Weekend and holiday work
Job ID: 267172194