Executive Chef

Position: Executive Chef 2
Sodexo -  -  - Responsibilities:
Oversee the kitchen operations serving all levels of care;
Implement and standardize all culinary systems and procedures for residents:
Catering, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.;
Interact with residents, many who are highly engaged community members;
Build strong relationships by being visible, approachable, and responsive to resident feedback; FMS: monitoring, Audits, implementation and standardization for new menus; be responsible for Food and Physical Safety and annual training for all hourly associates;
Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books;
Procurement:
Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits; improve and standardize catering and banquet services, create menus based on client needs.