• Executive Chef

    Presbyterian Villages of Michigan (Fort Gratiot, MI)


    Overview

     

    Responsible for the successful culinary operation. Committed to providing food and quality with the greatest value to all customers. Responsible for all food production, including resident and

     

    guest meals, catering, and special events. Responsible for procurement.

    Responsibilities

    1. Interviews, hires, trains, and develops culinary and utility employees under the direction

     

    of the Director of Dining Services; plans, assigns and directs work; appraises

     

    performance; rewards and disciplines employees; addresses complaints and resolves

     

    problems; complies with established labor regulations, manages in compliance with

     

    Presbyterian Villages of Michigan established policies and procedures.

     

    2. Plans an executes menus for resident meals, special events, and catering.

    3. Operates with budget compliance for food and labor related to Culinary

    4. Achieves resident satisfaction goals.

    5. Maintains product and service quality standards by conducting ongoing evaluations and

     

    investigating complaints. This is done is conjunction with overall department standards.

     

    6. Determines work procedures, prepares work schedules, and expedites flow for

     

    subordinate employees.

     

    7. Establishes and maintains applicable preventative maintenance inspections and

     

    systems in conjunction with facilities department.

     

    8. Assures food and supplies are secure to limit theft.

    9. Is responsible for all food and supply purchasing utilizing approved vendors and

     

    procedures.

     

    10. Oversees and participates in the preparation and service of food and beverage items in

    adherence to standards for preparation, presentation, portion control, safety, and

    sanitation. This includes the utilization of system and forms such and recipes and

     

    production sheets. Maintains production records

     

    11. Directs and participates in maintaining safety and sanitation standards, including the

    development of sanitation and cleaning schedules

    12. Assures that all food is prepared and ready to serve on time.

    13. Responds to customer complaints

    14. Stays on top of current menu trends.

    15. Attend and participate in all appropriate meetings and training opportunities in order to

     

    keep informed on current information and skill development.

     

    16. Follow established policies and procedures including but not limited to:

     

    oPresbyterian Villages policies and procedures.

     

    oSafety policies and procedures.

     

    oFederal, state and local regulations.

     

    17. All other duties as assigned

    Qualifications

    Education:

    Culinary Degree or certification. If certification only, should have 3 years’ experience.

     

    Prior management experience is desirable.

    Experience:

    At least 3 years’ experience. Prior management experience desired.

    Computer Skills:

    Must have ability to operate a computer

    Certificates & Licenses:

    Must hold or obtain valid Food Handler’s Certification

    Other Requirements:

    Excellent math skills

     

    Computer skills including Microsoft Office; ability to use vendor online ordering systems.

     

    Ability to read and interpret documents, write routine reports and correspondence,

     

    speak effectively before groups of residents or employees.

     

    **Job Locations** _US-MI-Ft. Gratiot_

    **Job ID** _2025-2421_

    **Category** _Food Service/Dining_

    **Shifts** _Afternoons, Days, Weekends_

    **Type** _Full Time (40+) per week_