WhiteStone: A Masonic & Eastern Star Community
Executive Chef
WhiteStone: A Masonic & Eastern Star Community, Greensboro, North Carolina, us, 27497
WhiteStone has been serving seniors with service excellence for over 100 years! As the first CCRC established in the state of North Carolina in 1912, WhiteStone has set the standard for senior living in our area, developing a reputation for 5‑star service to our residents and ensuring high quality care.
As an employer of choice, we are committed to an employee culture that embraces true engagement, allowing opportunities to share ideas and suggestions that impact how we serve our residents. At WhiteStone, you will not be just an employee; you will be a significant part of our community where involvement is key to our success.
Looking for something new and exciting? We may have an opportunity that is right for you! Love being in the kitchen? Have a passion for food? Then join our team! Previous experience as an executive chef in a restaurant, hotel, or other similar setting is required. Enjoy what you love and still be home with your family—NO LATE NIGHTS!
We would love to have you join our team! Apply below to join our WhiteStone Family!
General Summary The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared, and maintaining a positive, courteous work environment for staff and residents.
Essential Job Duties
Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates, and recommends or carries out discipline for all kitchen personnel.
Develops menus and assures implementation of these menus. Maintains a high‑quality food service program for the resident and Health Center dining rooms.
Ensures that the Food and Beverage department meets all standards in accordance with state and federal health survey processes. Ensures F & B personnel are trained in and carry out efforts in this process.
Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on‑the‑job training for food preparation and kitchen employees.
Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to MSDS information, infection control, universal precautions, and the Disaster Plan Manual.
Develops work assignments for all kitchen personnel, assigning special jobs and weekly cleaning, spot‑checking work to ensure standards are met.
Promotes teamwork within the department and between departments to ensure smooth operations and quality service to residents, co‑workers, and guests.
Supervises production, sanitation, and food service to apartment residents and Health Center residents. Ensures that all food production, storage, and service areas are maintained in accordance with all local, federal, and state regulations.
Maintains essential records including menus served, number of meals served, requisitions for raw food products, and other appropriate reports, schedules, and studies.
Responsible for vendor selection with DDS, maintaining vendor relationships, inventory controls, and maintaining minimum/maximum par levels.
Monitors temperature of meals.
Assists in the development and implementation of standardized recipes and menu specifications.
Other Duties
Responsible for cost control measures and remaining within the PRD monthly budget. Discuss with DDS immediate changes if running outside of PRD based on monthly spend‑down.
Responsible for implementation of the monthly "How It's Made" program for Independent Living.
Responsible for curation of the monthly "Chef's Tables" with DDS.
Participate/cook on the line as needed.
Inspect equipment to determine repairs or maintenance needs.
Maintain acceptable standards of personal hygiene and comply with department dress code.
Attend in‑service training and education sessions as assigned.
Perform specific work duties and responsibilities as assigned by supervisor.
Hospitality Focus
We greet residents, employees, and guests warmly, by name and with a smile.
We treat everyone with courteous respect.
We strive to anticipate resident, employee, and guest needs and act accordingly.
We listen and respond enthusiastically in a timely manner.
We hold ourselves and one another accountable.
We embrace and value our differences.
We make residents, employees, and guests feel important.
We ask "Is there anything else I can do for you?"
We maintain high levels of professionalism, both in conduct and appearance, at all times.
We pay attention to details.
Qualifications
A minimum of five years experience as an executive chef or sous chef in a hotel, restaurant, club, or other similar institution.
Excellent interpersonal and communication skills, solid mathematical background, and an understanding of measurements and conversions.
Post‑secondary courses in restaurant management, nutrition, or related field. Degree or certificate from a culinary institute preferred.
Must be ServSafe® Certified.
Physical Requirements / Working Conditions Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances. May be exposed to extreme temperatures (freezers and stoves‑range burners) for short periods of time. Moderate to heavy physical effort. Must be able to lift and carry up to 50 lbs. independently. May be exposed to very high and low temperatures from ovens, freezers, and refrigerators. Must be able to walk and stand up to 85% of the day. Must be able to stoop, reach, and bend frequently. May be exposed to industrial cleaning chemicals and offensive odors; may need to operate the following equipment with or without reasonable accommodation: Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy‑Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, and various carving and kitchen knives. Must be able to see, hear, and communicate with others.
Criminal background, drug screen, references required. EOE
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As an employer of choice, we are committed to an employee culture that embraces true engagement, allowing opportunities to share ideas and suggestions that impact how we serve our residents. At WhiteStone, you will not be just an employee; you will be a significant part of our community where involvement is key to our success.
Looking for something new and exciting? We may have an opportunity that is right for you! Love being in the kitchen? Have a passion for food? Then join our team! Previous experience as an executive chef in a restaurant, hotel, or other similar setting is required. Enjoy what you love and still be home with your family—NO LATE NIGHTS!
We would love to have you join our team! Apply below to join our WhiteStone Family!
General Summary The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared, and maintaining a positive, courteous work environment for staff and residents.
Essential Job Duties
Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates, and recommends or carries out discipline for all kitchen personnel.
Develops menus and assures implementation of these menus. Maintains a high‑quality food service program for the resident and Health Center dining rooms.
Ensures that the Food and Beverage department meets all standards in accordance with state and federal health survey processes. Ensures F & B personnel are trained in and carry out efforts in this process.
Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on‑the‑job training for food preparation and kitchen employees.
Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to MSDS information, infection control, universal precautions, and the Disaster Plan Manual.
Develops work assignments for all kitchen personnel, assigning special jobs and weekly cleaning, spot‑checking work to ensure standards are met.
Promotes teamwork within the department and between departments to ensure smooth operations and quality service to residents, co‑workers, and guests.
Supervises production, sanitation, and food service to apartment residents and Health Center residents. Ensures that all food production, storage, and service areas are maintained in accordance with all local, federal, and state regulations.
Maintains essential records including menus served, number of meals served, requisitions for raw food products, and other appropriate reports, schedules, and studies.
Responsible for vendor selection with DDS, maintaining vendor relationships, inventory controls, and maintaining minimum/maximum par levels.
Monitors temperature of meals.
Assists in the development and implementation of standardized recipes and menu specifications.
Other Duties
Responsible for cost control measures and remaining within the PRD monthly budget. Discuss with DDS immediate changes if running outside of PRD based on monthly spend‑down.
Responsible for implementation of the monthly "How It's Made" program for Independent Living.
Responsible for curation of the monthly "Chef's Tables" with DDS.
Participate/cook on the line as needed.
Inspect equipment to determine repairs or maintenance needs.
Maintain acceptable standards of personal hygiene and comply with department dress code.
Attend in‑service training and education sessions as assigned.
Perform specific work duties and responsibilities as assigned by supervisor.
Hospitality Focus
We greet residents, employees, and guests warmly, by name and with a smile.
We treat everyone with courteous respect.
We strive to anticipate resident, employee, and guest needs and act accordingly.
We listen and respond enthusiastically in a timely manner.
We hold ourselves and one another accountable.
We embrace and value our differences.
We make residents, employees, and guests feel important.
We ask "Is there anything else I can do for you?"
We maintain high levels of professionalism, both in conduct and appearance, at all times.
We pay attention to details.
Qualifications
A minimum of five years experience as an executive chef or sous chef in a hotel, restaurant, club, or other similar institution.
Excellent interpersonal and communication skills, solid mathematical background, and an understanding of measurements and conversions.
Post‑secondary courses in restaurant management, nutrition, or related field. Degree or certificate from a culinary institute preferred.
Must be ServSafe® Certified.
Physical Requirements / Working Conditions Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances. May be exposed to extreme temperatures (freezers and stoves‑range burners) for short periods of time. Moderate to heavy physical effort. Must be able to lift and carry up to 50 lbs. independently. May be exposed to very high and low temperatures from ovens, freezers, and refrigerators. Must be able to walk and stand up to 85% of the day. Must be able to stoop, reach, and bend frequently. May be exposed to industrial cleaning chemicals and offensive odors; may need to operate the following equipment with or without reasonable accommodation: Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy‑Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, and various carving and kitchen knives. Must be able to see, hear, and communicate with others.
Criminal background, drug screen, references required. EOE
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