Executive Chef

Culinesse•Davidson, NC

About The Position

Are you a hands-on, innovative leader with hospitality experience? Do you enjoy working in a fast-paced team environment? Are you able to influence and embrace change by initiating creative solutions? Culinesse, LLC is looking for an Executive Chef to join our team at a prestigious senior living community! An Executive Chef who can lead by example and has experience with high-volume food and catering services. The Executive Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, including breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may differ among accounts, depending on business necessities and client requirements. This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.

Requirements

A high school diploma or equivalent
Four (4) or more years of related work experience as an Executive Chef required
Must comply with any dress code requirements
Must be able to work nights, weekends and some holidays.

Nice To Haves

Contract Food Service experience strongly preferred
Senior Dining experience strongly preferred

Responsibilities

Assure proper sanitation practices are followed by cleaning and sanitizing work stations and equipment.
Must follow all Culinesse, client and regulatory and safety rules and procedures and attend trainings (sanitation, allergy trainings, etc.) as needed
Assure smooth kitchen operation by coordinating with related food and beverage departments
Control food costs by maintaining accurate records of all food ingredients used
Create new menus and see to their proper implementation
Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs
Direct supervision of day-to-day operation of all kitchen functions
Ensure preparation, plating and presentation standards are maintained
Orient employees to the department and providing training on job responsibilities
Prioritize and assign work, and conduct performance reviews
Recommend and implement procedural or production changes
May prepare food and serve customers at an a la carte station. Provides the highest quality of service to customers at all times
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use
Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment
Reports all accidents and injuries in a timely manner
Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques
Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets
Advanced knife skills required
May use production software to enter pre- and post-production data software
May take inventory, and/or enter inventory into the production
May perform other duties and responsibilities as assigned.