Executive Chef- Fine Dining Independent living
Holbrook Life Management- Acwor, Acworth, GA, United States
Description
The Executive Chef
is primarily responsible for leading a team that delivers high-quality, great tasting food within compliance of proper food safety and sanitation standards, while effectively managing profitability. The Executive Chef is also responsible for menu design and needs to be proficient with basic computer skills to include Word, Outlook, online purchasing / ordering systems. In addition to a generous salary, there is a bonus structure based on guest satisfaction, labor cost, food cost, and health score.
Area of Responsibility – Essential Functions
Establish and prioritize guest service, satisfaction & loyalty, leading by example with follow‑through
Handle all food requests, comments, and complaints with a sense of urgency
Ensure the culinary team fully supports and assists the service team by providing all products needed to execute an exceptional dining experience
Support Holbrook Life brand vision by creating daily features, wine dinners, banquets and specific menus that are functional, inspiring, and creative
Willingness to develop rapport with residents
Plan, organize, monitor, and control all aspects that are vital to daily operations to include: line checks, ticket times, kitchen labor, scheduling, daily communications, safety and sanitation, food quality and handling, recipe adherence
Maintain impeccable safety and sanitation standards to ensure restaurants and kitchen facilities are clean and in working order (proper food holding and refrigeration procedures with team checks and records of temperatures and food quality)
Model a passion and knowledge for cooking, flavor of food and quality standards
Manage relationships with distributors and resolve issues with vendors promptly
Maintain and coordinate repair of kitchen equipment, as necessary
Area of Responsibility – Human Resources
Create a top-quality team to achieve community goals & objectives
Always demonstrate a professional image; ensure good personal hygiene of self and others.
Develop a highly creative team to support menu roll outs, ongoing food training, and demonstrations for service and culinary teams; manage individual and team performance through coaching, feedback, and performance management
Teach, train and coach all culinary standards and techniques
Coach and grow the talent of others by providing feedback, holding people accountable and rewarding while recognizing success
Lead and manage a strong working relationship with the General Managers and Community Relations Directors
Partner with the sales team by providing all necessary food product & knowledge along with culinary team members to effectively execute community events.
Host daily lineups, weekly meetings with Sous Chef, monthly meetings with culinary team
Area of Responsibility – Administration
Proactively manage all recipe preparation times, produce costs, rotation of product, recipe yields and waste to meet budgeted food cost goals.
Effectively communicate with the GM (food cost, inventory, P&L, financial reports, customer issues)
Manage the budget and oversee the product ordering for community catering events Complete all administrative work required for each shift
Position Requirements
2-year culinary arts degree or other culinary certification
Age 21 years or older
5 years of culinary management experience in an Executive Chef or Sous Chef role.
ServSafe certification
Must have computer proficiency for maintaining inventory, ordering food, using POS system, email communication
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is primarily responsible for leading a team that delivers high-quality, great tasting food within compliance of proper food safety and sanitation standards, while effectively managing profitability. The Executive Chef is also responsible for menu design and needs to be proficient with basic computer skills to include Word, Outlook, online purchasing / ordering systems. In addition to a generous salary, there is a bonus structure based on guest satisfaction, labor cost, food cost, and health score.
Area of Responsibility – Essential Functions
Establish and prioritize guest service, satisfaction & loyalty, leading by example with follow‑through
Handle all food requests, comments, and complaints with a sense of urgency
Ensure the culinary team fully supports and assists the service team by providing all products needed to execute an exceptional dining experience
Support Holbrook Life brand vision by creating daily features, wine dinners, banquets and specific menus that are functional, inspiring, and creative
Willingness to develop rapport with residents
Plan, organize, monitor, and control all aspects that are vital to daily operations to include: line checks, ticket times, kitchen labor, scheduling, daily communications, safety and sanitation, food quality and handling, recipe adherence
Maintain impeccable safety and sanitation standards to ensure restaurants and kitchen facilities are clean and in working order (proper food holding and refrigeration procedures with team checks and records of temperatures and food quality)
Model a passion and knowledge for cooking, flavor of food and quality standards
Manage relationships with distributors and resolve issues with vendors promptly
Maintain and coordinate repair of kitchen equipment, as necessary
Area of Responsibility – Human Resources
Create a top-quality team to achieve community goals & objectives
Always demonstrate a professional image; ensure good personal hygiene of self and others.
Develop a highly creative team to support menu roll outs, ongoing food training, and demonstrations for service and culinary teams; manage individual and team performance through coaching, feedback, and performance management
Teach, train and coach all culinary standards and techniques
Coach and grow the talent of others by providing feedback, holding people accountable and rewarding while recognizing success
Lead and manage a strong working relationship with the General Managers and Community Relations Directors
Partner with the sales team by providing all necessary food product & knowledge along with culinary team members to effectively execute community events.
Host daily lineups, weekly meetings with Sous Chef, monthly meetings with culinary team
Area of Responsibility – Administration
Proactively manage all recipe preparation times, produce costs, rotation of product, recipe yields and waste to meet budgeted food cost goals.
Effectively communicate with the GM (food cost, inventory, P&L, financial reports, customer issues)
Manage the budget and oversee the product ordering for community catering events Complete all administrative work required for each shift
Position Requirements
2-year culinary arts degree or other culinary certification
Age 21 years or older
5 years of culinary management experience in an Executive Chef or Sous Chef role.
ServSafe certification
Must have computer proficiency for maintaining inventory, ordering food, using POS system, email communication
#J-18808-Ljbffr