Hebrew SeniorLife

Chef Manager

US-MA-Revere
Job ID
2017-1939
Category
Culinary

Overview

Full Time, Monday through Friday

 

The Chef Manager has the responsibility for leading the dining service team members to maximize client satisfaction with food quality and meal service in an independent senior living complex. The successful leader will be responsible for developing effective working relationships with residents and team members while training and directing the team towards providing outstanding resident dining services. Report directly to Executive Director of the Jack Satter House.

Responsibilities

  • Oversee all daily operations of the Dining Services Department
  • Manage kitchen staff on a daily basis, support production functions of the kitchen staff, and motivate staff to continually improve performance
  • Develop team members through appropriate training, coaching and mentoring to ensure strong operational performance
  • Demonstrate leadership and knowledge by utilizing a hands on approach
  • Follow and direct food safety and physical safety programs
  • Make food purchases, create requisitions, and manage food and labor costs
  • Work with the Executive Director, Lead Cook and Hostess/Dining Room Manager on menu development, analyze recipes, and monitor food, labor and overhead costs
  • Establish food presentation and food quality standards
  • Create weekly menu choices that offer variety and meet the needs of health conscious residents and work with dietician to review menus and food products
  • Complete daily production records that are reconciled with resident consumption to assure production accuracy, efficiencies and daily resident counts
  • Complete weekly and monthly operating reports to analyze performance to budget and ensure financial goals are met working with JSH Finance Director
  • Perform clerical tasks on a daily basis according to weekly schedule or as directed, including job assignments, weekly scheduling and evaluations
  • Responsible for the development and implementation of an ongoing sanitation system
  • Ensure that all staff and operations are following established guidelines in the areas of personal hygiene, uniforms, sanitation, cash handling, equipment upkeep, customer service and food presentation.
  • Maintain ServSafe certification.
  • Develop and implement an interactive customer feedback program and attend monthly resident food committee meetings
  • Ensure that all kitchen equipment works and is maintained properly working with JSH Facilities Director
  • Perform additional related duties as required or as directed

Skills & Specifications:

The following are Director of Dining Services skills and requirements:

  • Must have a passion for cooking and enjoy working with food.
  • Excellent verbal and written communication skills.
  • Public relations and customer service skills.
  • Strong organizational skills.
  • Previous management skills.
  • Ability to work well under pressure
  • Strong attention to detail
  • Previous/recent experience with computers.

Qualifications

  • Associate or Bachelors degree in Culinary Arts or a Culinary Certificate; or equivalent combination of education and experience
  • Minimum of three (3) to five (5) years of direct food service with operational management experience in a contract food service, restaurant or fine dining setting. Experience working in senior housing - a plus.
  • Inventory and purchasing control knowledge required
  • Follows current food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
  • Hands–on chef experience a must
  • ServSafe certified
  • Must be willing to interact with residents in the dining room on a regular basis and receive feedback on food quality and service
  • High volume, complex foodservice operations experience – a plus
  • Kosher Meal Preparation and knowledge – a plus
  • Thorough knowledge of general food service operations, with emphasis on food service training, development and supervisory techniques
  • Demonstrated proficiency in record keeping and use of pertinent computer applications (Microsoft Office Word and Excel) as well as operation of fax, copier and other office equipment

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