• Corporate Executive Chef - Full Time Varies - Immanuel Home Office

    Job Locations US-NE-Omaha
    Posted Date 1 month ago(6/4/2018 10:20 AM)
    Job ID
    2018-2390
    # of Openings
    1
    Category
    Food Services
    Location
    The LINK
  • Overview

     

    Purpose of the Job:

    The overall purpose and role of the Corporate Executive Chef is to provide executive direction in key strategies of restaurant style dining programs at each of our communities and centers because it is a significant factor contributing to excellence in occupancy and resident satisfaction. The responsibilities of this job include oversight of Immanuel food and service standards, budgeting, ordering and delivery of food, financials, menu offerings, equipment, regulatory compliance and inspection preparedness, special events, and staffing standards. All of these efforts result in providing an exceptional dining experience for residents, participants and guests of Immanuel. Supports and lives out Immanuel’s Mission and CHRIST Promises.

     

    Responsibilities

     

     

    Key Responsibilities and Duties of the Job

    Resident, Participant Satisfaction

    • Ensures that resident/participant satisfaction is highly valued and serves as a key element to the successful occupancy/participant measurement of a community/location.
    • Conducts resident/ participant surveys regularly and determines accomplishments from these results.

    Financial

    • Ensures adherence to budget through conservative procurement of food and equipment, cost effectiveness of meal delivery, and consistency of menus, while maintaining the high quality of food and service delivery.

    Staff Management

    • Sets standards for development and education of staff.
    • Oversees the hiring and supervising of high quality employees who have a passion for exceptional food and dining service.
    • Works closely with Executive Chefs and Dining Room Managers assuring budgeted financial performance through active reviews of menus, resident preferences, staffing are accomplished on a regular basis.
    • Works collaboratively working with Executive/Center Directors in determining goals and evaluating staff performance in the Kitchen and Dining areas.

    Special Events

    • Designs, plans, develops, and delegates for special events and functions from start to finish.
    • Coordinates resources, collaborates with event planners and staff to achieve best outcomes.

    Other

    • Performs related duties as required or requested.

     

     

    Qualifications

    Education-

    • Associate’s degree in Culinary Arts or trade/ vocational school degree in Culinary Arts is required.
    • Advanced certification or degree in Culinary Arts is preferred.
    • Bachelor’s Degree in Business or related field is preferred.

    Experience-

    • Six (6) years of experience in culinary cuisine preparation is required.
    • Four (4) years of managerial experience is required.
    • Two (2) years of executive level experience is preferred.

       

     

    Other Requirements-

     

    KSA- Knowledge Skills and Abilities-

    • Knowledge of kitchen operations including food preparation and presentation.
    • Knowledge of dining services.
    • Knowledge of budget development, monitoring, auditing and adherence
    • Knowledge of County, State, and Regulatory entity requirements including food inspection, sanitization standards, (includes CMS and NDHHS)
    • Knowledge of all required licensing and certifications including Serve Safe, Food Protection Manager permit, Continuing education units required, Food Handlers permit, Serve / Clean permit, Prep Cook permit.
    • Skills in organizational and time management skills
    • Skills in verbal and written communication
    • Ability to independently manage multiple projects in a fast paced environment.
    • Ability to work as a self-directed, organized individual with the ability to meet required deadlines and financial objectives.
    • Ability to manage staff performance providing effective orientation, training and development and education, and holding staff accountable to State and Immanuel standards

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