Executive Chef - River's Edge

Crisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life.​Essential Duties:Performs all responsibilities in a manner that is consistent with the community's operating and service philosophyMaintains a professional appearance, manner, and approach while on duty.Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations.Implements established policies and procedures and standards of performance.Helps develop in-service training and ongoing training of staff in order to provide high quality Participates in departmental and community meetings and projects as directed by Executive DirectorMaintains appropriate levels of confidentiality Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc.Administers, plans, and directs activities of food service department providing quality food service. Controls costs and manages Food Service department budget.Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization.Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs.Schedules kitchen food service personnel to optimize quality service and departmental profitability.Ensures proper maintenance and cleanliness of all equipment.Monitor, evaluate and maintain food purchasing and inventoryCoordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service.Supervises activities of workers engaged in food preparation and service.Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents.Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus.Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance.Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures.Consults with Executive Director to best ensure resident satisfaction and to best endure quality.Establishes kitchen staffing schedule and monitors staffing.Responds to special needs of residents.Emphasizes safe food handling practices.Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department.Works closely with corporate F&B team to ensure SRG compliance in Food Services.Promotes and supports Genuine Hospitality Program.