Executive Chef - INNOVATIVE THE COLLIER AT NAPLES

Full job description

As the Executive Chef, you will be responsible for providing overall leadership and management of the food and beverage and dining services operations in the facility. These responsibilities include oversight of procurement, preparation and service of the food per the designated Menu Program, financial management of the department, supervising and training team members. They also include ensuring safe food handling and sanitation of food areas, inventory and rotation of products, accurate record keeping and regulatory compliance. You will create and maintain a high level of resident and family engagement, and practice your excellent communication and organizational skills by teaching, developing, and inspiring team members.

PREFERRED QUALIFICATIONS:

• Basic Cooking Skills, including able to identify common cooking terms (frying, roasting, baking, cream, thicken, mix, finely chop, etc.), know common measurements (tsp. versus tablespoon), demonstrate safe cooking temperatures, and menu and recipe reading comprehension.
• Current health food handler card
• People person - must be comfortable interacting with residents, family members and other staff members
• Leadership - (the kitchen is the social hub of the community)
• Proactive thinking (exploring other options based on resident's needs)
• Able to order for menus, follow budget and make appropriate substitutions when necessary
• Problem Solving
• Personal Development
• Level 2 AHCA Background Screening 
• 4+ years experience as lead chef in a assisted living/restaurant environment
• Solid knowledge of regulations concerning food handling, food storage, food preparation, safety and sanitation procedures in Assisted Living 

WORK ENVIRONMENT: This job position requires moderate physical demands. Duties may include frequent walking, stooping/kneeling/bending, lifting/carrying, and pushing/pulling during work.