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Executive Chef

Company: Cogir
Location: Bothell
Posted on: May 15, 2022

Job Description:

Are you searching for an exciting new career? Cogir is searching for a talented Executive Chef to join our growing team and to improve and maintain a positive occupancy for the community. The Executive Chef is responsible for the overall dining services operations and resident's dining experience in the community. Ensures all associates in the dining department adhere to community policies and procedures. Overall responsibilities include, but are not limited to; the procurement, preparation, and service of food; financial management of the food, supplies, and labor budget; hiring, training and management of dining services team members; sanitization of food service areas; accurate record keeping; inventory and rotation of products; and regulatory compliance. This may be your dream job!Responsibilities of the Dinning Services Director:1. Responsible for the day to day operations and staffing for the kitchen and dining venues of their community.2. Responsibly manages and supervises all culinary services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy. Assist staff with back and front of the house operations as needed.3. Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.4. Work with the staff so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere.5. 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 guest's expectations.6. Ability to work all stations in the kitchen and/or dining room if needed.7. Work with the Administrator and front-line staff to obtain and maintain department customer satisfaction.8. 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.9. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements.10. Interview and hire staff for the culinary services department.11. Conduct and participate in monthly department meetings/in-services.12. Able to understand and maintain monthly and annual budgets for the culinary services department including producing written documentation of monthly spend on food, supplies, and labor.13. Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets.14. Ensure that all staff uses and maintains equipment properly.15. Maintain the appropriate inventory of kitchen supplies, small wares and table ware.16. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times.17. Responsible for planning, preparation and execution special events, and theme meals.18. Performs other duties and responsibilities as required or requested.This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An employee should perform all duties assigned by his or her manager. Qualifications:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Education and Experience:College degree in food service or hospitality management preferred, a minimum of five to eight years of experience in the food service industry in a supervisory role for at least three years. Special Licenses and other Special Requirements:Current SERV Safe Certification required. Obtain/ hold any local, state and /or required food handling/ sanitation licenses or certificates. Physical and Working Demands:The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Standing, walking, sitting, use of hands or fingers to feel, reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl, talk, vision or hear. Taste smell and the ability to lift up to 50 lbs. Requires interaction with co-workers, residents or vendors. Occasional weekend, evening or night work if needed to ensure shift coverage. On call basis as needed maybe required from time to time. Possible exposure to communicable diseases. Potential injury from transferring, repositioning or lifting residents. Exposure to latex. Possible exposure to bloodborne pathogens, exposure to various drugs, chemical, infectious or biological hazards. May occasionally travel.JB.0.00.LN

Keywords: Cogir, Seattle , Executive Chef, Hospitality & Tourism , Bothell, Washington

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