Executive Chef

• Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff.
• Selects, trains, evaluates, and recommends/carries out discipline to 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 process. Ensures F & B personnel is 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 spot checking work to insure standards are met.
• Promotes teamwork within the department and between department to ensure smooth operations and quality service to resident, 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 plus other appropriate reports, schedules, studies, etc.
• Responsible for vendor selection, 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

• 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
• Can generate a warm, friendly, and caring manner on first impression.
• Can communicate effectively with residents, families, staff, and visitors.
• Maintain the highest level of confidentiality.
• Can pass a pre-employment drug screen and criminal background check.

• Scholarships and Educational Assistance Programs, because we value the development of our team members and promoting from within.
• Extraordinary Reward Points, because we value recognizing and appreciating our employees for their hard work.
• Our comprehensive benefits, because we value health and wellness for you and your family.
• Highly competitive occupancy and sales bonus program.
• A Monthly All-Staff Meet n' Eat, because we value a strong company culture that creates camaraderie between departments.
• Various Employee-led Committees, because we value employee engagement and making your voice heard.
• A Free and Confidential Employee Assistance Program because we understand that life happens.
• Paid Training, Paid Time Off, and Paid Holidays.
• Medical, Dental, Vision, Life Insurance, Short and Long Term Disability, (401)K Retirement
• Cypress Village has partnered with Daily Pay to give our team members control over accessing their paycheck on their own schedule. Ask us about how this benefit supports your financial wellbeing today!

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