Executive Chef
Milwaukee, WI 
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Posted 10 days ago
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Job Description
JOB OBJECTIVE:
Oversees kitchen operation while maintaining a safe and sanitary work environment for the staff.  Participates in the production of luncheon and dinner meals for the Saint John’s Community and organizational special events in a gracious appealing manner according to all State/Federal regulations/codes and Saint John's policies, procedures, and practices.  Works together with all members of the community to uphold and further the mission, vision, principles, and values of Saint John's.

KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:
 
  1. Bachelor of Science in Culinary Arts.
  2. Must have 3 years experience in a fine dining or healthcare environment with demonstrated skill in quality meal production, baking and knowledge of quality standards.
  3. Must have or obtain within 3 months of hire from the National Restaurant Association “Servsafe” Certification.
  4. Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy, judgment, and decision making to organize and manage workflow.
  5. Must read, write, and speak English in an understandable manner.
  6. Must demonstrate dependability and excellent communication and problem-solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
  7. Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements. 
  8. Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.
  9. Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.

ESSENTIAL FUNCTIONS, DUTIES AND ACCOUNTABILITIES:

Prepares or directs preparation of all food by the kitchen staff.  Follows standardized recipes, portioning, and presentation standards.  Completes and utilizes daily production worksheets and waste log sheets.  Tastes completed meals to ensure quality.
  1. Establishes and maintains cleaning of the equipment, storage, and work areas.  Ensures that kitchen staff follows and completes schedules as assigned.
  2. Maintains inventory of food and non-food supplies to stay within established budget guidelines while assuring that necessary products are available when needed.
  3. Monitors and manages utilization of leftover food products staying within guidelines for such products.
  4. Assists Food Service staff; to read/correctly interpret/follow standardized recipes to ensure consistent product quality, yield, a wide variety of cooking methods and appropriate service and set-up; correct any performance related issues.
  5. Participates in weekly meetings with departmental staff to review menus, production requirements, resolve concerns.
  6. Follows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under during preparationates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meats and produce to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination, uses thermometers to insure that products are out of 45° to 140° danger zone during  preparation storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils, maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times.  Ensures all staff understands and follows.
  7. Makes production forecasts, establishes purchase specifications for food, supplies, and small equipment. 
  8. Develops strategies on cost containment and ways to decrease waste while enhancing revenue growth.
  9. Serves on or volunteers for committees to benefit the whole organization
  10. Develops strategies on cost containment and ways to decrease waste while enhancing revenue growth
  11. Oversees inventory stock and reviews orders from various vendors, approves invoices/packing slips for receipt of food and supply deliveries and returns or low quality or recalled items for credit.
  12. Attending to all care neighborhood resident council meetings and by developing and leading quality improvement initiatives to a successful conclusion.

Management and Supervision
 
  1. Manage and supervise all cooking staff (neighborhoods, lower-level cooks, and sous chefs) to include department orientation and training. 
  2. Schedule staff according to budgeted hours and department needs. 
  3. Take corrective action for minor issues and for more serious infractions has the authority to instruct an employee to leave the facility, pending continued review by the direct Supervisor of the employee. 
  4. Acknowledges others when work is completed.  Takes immediate action when unacceptable performance issues arise within the Dining Dept.  Participates in counseling sessions and practice improvement strategies, e.g., performance improvement plan writing and follow-up, learning circles.  Submits oral reminders and written warnings to the Director Dining and Hospitality.  Completes formal performance evaluations.  Assists with staff development and the orientation of new employees.
  5. Monitors the dining environment: the overall cleanliness, safety, and temperament.  Intervene when conditions warrant by using learning circles, teaching opportunities and/or work orders; Follows up on incident reports and implements preventive strategies or makes recommendations.
  6. Conducts daily meetings with production team members
  7. Trains kitchen staff in food preparation, operation of equipment, food safety and sanitation based on company and Regulatory standards.
  8.  Assures that all resident/client rights are maintained at all times. Reports any violations or suspected deviations immediately, according to Saint John's policy.
  9. Maintains confidentiality of all department and organizational information.
  10. Knows and follows existing lines of communication and authority.
  11. Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the organization.
  12. Attends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents.

 

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Job Summary
Company
Saint John's On The Lake
Employment Term and Type
Regular, Full Time
Required Education
Bachelor's Degree
Required Experience
3+ years
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