Executive Chef The Victorian

What’s the difference between a job and a meaningful, rewarding career? The people you serve. When you work at Atria, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life. Responsibly manage and supervise all Culinary Service staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy. Meet regularly with residents and family members to confirm that high satisfaction levels are maintained. Work with the wait staff to ensure that they have a clear understanding of how to provide high levels of customer service. Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guets' expectation. Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen ans/or dining room if needed. Work with the Executive Director and front line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times. Ensure that all food is prepared, stored, and serve according to Serve Safe Standards and with provincial and/or local health code requirements. Maintain employee satisfaction scores at or above designated scores. Interview and hire staff for the Culinary Services department. Conduct and participate in monthly department meetings/in-services. Understand and maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor. Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets.