Executive Chef

Overview:
What’s the difference between a job and a meaningful, rewarding career? The people you serve. When you work at Atria, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company - one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life.

**Responsibilities**:
In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community. You drive a culture of hospitality and ensure that residents’ tastes are indulged and their suggestions implemented. You act as a manager on duty as required.
- Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods.
- Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor.
- Maintain the appropriate inventory of kitchen supplies, small wares, and table ware.
- Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.
- Ensure that all food is prepared, stored, and served according to Company standards and legal requirements.
- Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.
- Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service.
- Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident’s and/or other guests’ expectations.
- Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.
- Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company.
- Maintain employee satisfaction and engagement scores at or above the Company standard.
- Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times.
- Conduct and participate in department meetings, in-services, and pre-meal stand ups.
- Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs.
- Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals.
- Work closely with the Community Sales team and community staff to market the community.
- Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements.
- Act as a manager on duty as required.
- May perform other duties as needed and/or assigned.

Qualifications:

- High School Diploma or General Education Degree (GED).
- Culinary Arts Degree and/or Chef Certification strongly preferred.
- Communicate effectively in English, verbally and in writing, with residents, staff, and vendors.
- Five (5) or more years Culinary Experience in the hospitality industry.
- Demonstrated experience in supervising staff and working in a team setting.
- Food handlers permit as required by applicable law and/or Company standards. HACCP certification may be required.
- Adherence to Company appearance and dress code policies.
- Strong organization, detail orientation, and time management skills.
- Basic computer skills - Microsoft Word, Outlook, and Excel.
- Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle).
- Must possess valid driver's license.