Job #69971 - Employer is seeking an Executive Chef (II) for Lourdes Noreen McKeen in West Palm Beach, FL. This is a 296 Resident Continuing Care Retirement Community with a spectacular waterfront view, located on historic Flagler Drive overlooking the inter-coastal waterway. This community offers an elegant, resort-style independent and assisting living, as well as skilled nursing and rehabilitation care. Just blocks from downtown's shopping, arts, cultural district and restaurants.
In this role, you will manage food production for resident dining, retail venues, and catered events. Your responsibilities; supervision and training of 12 employees, inventory management, on-line ordering, food & labor costs controls, food quality and standards, food & kitchen safety, sanitation monitors for regulatory compliance, and Resident, Client, and Employee Satisfaction.
Your Skills Check List for this position:
Culinary Degree / Trade School Certificate, Servsafe Certified
Fine dining experience in Restaurants / Country Clubs
Ability to manage inventory for a budget of 1 million
Working knowledge of HACCP protocols for regulatory compliance
Financial skills for P&L reporting and budgeting
HR skills to train & develop culinary food production teams
Computer skills; food & labor management systems
Experience with high volume food production, recipes and quality standards
Menu Planning for resident dining, a Bistro, and catering
Monitor team members in food and kitchen safety with regular self-audits
Residents are the heart of everything we do and we welcome you to join our team.
Typical Schedule will run between the hours of 7am - 5pm with rotating weekends / holidays
Lourdes Noreen McKeen, West Palm Beach, Florida Employer
Employer Benefits at a glance; Employer
Employer - A world leader in Food and Facilities Management Services Employer
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Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties- Implements & coordinates the culinary function. - Directs & trains cooks & utility workers.- Ensures food preparation & production meets operational standards.- Manages catering & retail areas.- Customer & Client satisfaction.- Financial management to include food cost & labor management.- Manages food & physical safety programs.
Qualifications & Requirements
Basic Education Requirement - Associate's Degree Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.Employer is an EEO/AA/Minority/Female/Disability/Veteran employer.read more