Executive Chef

Position Summary: Serves in a leadership role to create a vibrant and healthy dining experience for Brightview residents and guests by overseeing food preparation and planning, guiding the work of the cooking staff, preparing meals, maintaining a safe kitchen environment, and continuously enhancing the overall dining program.
How you will serve our residents and our community:
Consistently and genuinely demonstrate the STARS principles of Service, Teamwork, Action, Reputation and Success in all activities and interactions.
Lead and personally contribute to the preparation and cooking of meals for all dining venues in the community.
Monitor food production to ensure compliance with Brightview's standards for quality, presentation, portion control, safety, sanitation, and other appropriate quality and compliance measures.
Partner with the Dining Services Director to create menus and plan for special events.
Work closely with the Dining Services Director to monitor inventory and prepare food and supply orders in order to ensure efficient operations, meet budget expectations, maximize freshness of ingredients, and minimize waste.
Lead and/or actively participate in daily production meetings with the team.
Provide training, coaching, guidance, and direction to line cooks.
Assist the Dining Services Director in creating and managing schedules to ensure sufficient staffing and adherence to labor budget.
Oversee and continuously monitor food preparation, storage and handling to ensure adherence with all proper handling, HACCP, labeling, and storage protocols and ensure compliance with all relevant food service regulations.
Follow all safety protocols and set a strong example for practicing a culture of safety.
Maintain documentation of temperature charts and records.
Maintain an open communication and professional working relationship between front and back of house operations and sister departments.
Attend and actively participate in required in-service training and education programs.
Other duties as assigned.
Supervisory Responsibilities:
This role may directly supervise a variety of cooks and utility associates and may indirectly supervise others involved in the overall dining operation. When participating in supervisory activities, s/he acts in accordance with BVSL policies and applicable laws.
With our residents in mind, the right candidate will have:
Minimum of eight years of food preparation experience in a high volume dining services venue with at least four years in a supervisory capacity; experience in a senior living environment preferred.
Possess and maintain Safe Serve certification.
Knowledge of proper food handling, storage, and safety protocols and regulations.
Ability to read, write and follow directions in a recipe.
Ability to lead and direct the work of others.
Ability to organize and manage multiple priorities in a fast paced environment.
Strong customer orientation to older adults.
Ability to effectively communicate in English.

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