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Applewood Retirement Living Executive Chef in AMHERST, Massachusetts

Summary Description: To provide all customers, both internal and external, with an exceptional experience while striving to exceed expectations while supervising, directing and managing the day-to-day operation of the department. Essential Functions: Complies with and enforces all departmental policies and procedures (includes, but not limited to-HACCP, mandatory in-services, safety regulations, timely corrective action, CARF/CCAC guidelines). Other duties may be assigned. Performs job functions in a manner consistent with the mission and goals of the Loomis Communities. Adheres to The Loomis Communities Compliance and Ethics Program. Demonstrates an awareness of, a respect for and attention to the diversity of the people with whom they interact (persons served, personnel, families/caregivers, and other stakeholders) that is reflected in attitudes, behavior and services. Provide all customers with efficient, professional and responsive service, while communicating with honesty, integrity and respect. Seeks customer feedback through regular interactions. Participates in the resident dining services committee meetings. Works harmoniously and cooperatively within a team structure. Collaborating with co-workers while remaining positive and respectful at all times. This includes coordination of resident and guest functions, activities and promotions. Conducts regularly scheduled culinary demonstrations in the dining room or other resident common area. Oversees proper established sanitation guidelines are followed by team members. Performs assigned tasks while promoting resident rights and independence. Delivers quality services by performing advanced culinary tasks and menu management, while adhering to and establishing food safety requirements. . Reviews menu cycle, follows recipes, tests product by taste, temperature, portion control and plate appeal. Proper receiving and storage of departmental supplies. Promotes team building through hiring and training staff to ensure proper staffing levels, while working a flexible schedule when needed. Also, conducts new employee orientations and timely employee performance evaluations. Provides stewardship through management of the dining services budget related to purchasing and staffing. Qualifications: Required Education: High School diploma or general education degree (GED) Preferred Education: Advanced culinary degree Required Experience: Minimum 5 years in comparable culinary positon with supervisory responsibilities. Preferred Experience: Minimum 8 years in comparable culinary positon with 5 years as an Executive Chef Skills/Compentencies: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Ability to read, write, and speak English. Ability to relate well to all residents, including the emotionally upset. Ability to deal tactfully with personnel, residents, family members, visitors and the public. Ability to report to work regularly and promptly. Ability to work beyond normal hours when necessary.

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