Claremont Manor Retirement Community is recruiting for an Executive Chef. Under the direction of the Director of Dining Services, the Executive Chef is responsible for all food production including that used for residents’ dining rooms, banquet functions, and other outlets. You will develop menus, food purchase specifications, and recipes, supervise staff, and monitor food and labor budgets for the department while maintaining the highest professional food quality and sanitation standards.

The role includes the following responsibilities:

• Providing quality customer service efficiently to residents, families, co-workers, and vendors.
• Planning menus for all food outlets in the community.
• Scheduling and coordinating the work of sous chefs, cooks, and other kitchen employees.
• Approving the requisition of products and necessary food supplies.
• Ensuring high standards of sanitation, cleanliness, and safety in all kitchen areas.
• Establishing controls to minimize food and supply waste and theft.
• Safeguarding food preparation employees by implementing training on safety and sanitation.
• Developing standard recipes and techniques for food preparation and presentation.
• Preparing necessary data for budget projections and monitoring actual financial results.
• Attending food and beverage staff and management meetings.
• Consulting with the Director of Dining Services about food production for special events.
• Cooking or supervising the cooking of items requiring skillful preparation.
• Ensuring proper staffing for maximum productivity and quality standards.
• Evaluating food products to assure consistent quality standards.
• Interacting with food management to exceed expectations of residents and guests.
• Establishing and maintaining a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Ensuring kitchen staff attends service lineups and meetings.
• Periodically visiting the dining area to welcome residents.
• Supporting safe work habits and a safe working environment.
• Reviewing financial transactions and monitoring budget for efficient operation.
• Following all federal, state, and corporate policies, health codes, and guidelines.
• Performing all duties in a safe and efficient manner, including wearing safety equipment as required.
• Understanding the facility’s fire and disaster plans and following established procedures.
• Supervising all employees in the Kitchen and Dining departments, including hiring and training new employees.

Education and Experience:

• Associate’s degree (A.A.) or equivalent from a 2-year College or technical school; or 3-5 years related experience or training.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
• Ability to solve practical problems and deal with a variety of concrete variables.
• Ability to interpret a variety of instructions in written, oral, diagram, or schedule form.
• ServSafe or equivalent certification required.

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability, or status as a veteran in accordance with applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen, and Department of Justice Criminal background clearance.

• Training and professional development opportunities for kitchen staff.
• Ensures a safe working environment.
• Compliance with health codes and guidelines.

• Associate’s degree or equivalent from a 2-year College or technical school; or 3-5 years related experience or training.
• Ability to read, analyze, and interpret business and technical documents.
• Strong mathematical skills for budgeting and cost calculations.
• ServSafe or equivalent certification required.
• Ability to solve practical problems in various situations.