The duties and responsibilities of the Executive Chef include leading a team of cooks, porters, waiters, and aides to provide high-quality food and service to our residents, menu preparation, preparing and serving quality food, maintaining high standards of food safety, and aiding the Dining of Culinary Services with various dining functions.
Ensures overall compliance with all HHSC, state, and local regulations.
Helps to ensures all dining services teammates obtain a Texas-approved food handlers’ certification within 30 days of employment and maintains records of all certifications.
Teaches culinary skills and new recipe development to the production team.
Leads the production team in all areas regarding quality food production.
Leads menu development for all areas of the community.
Helps Area VP of Hospitality and Quality Management and/or Director of Culinary Services and to develop and recommends food services policies, procedures, and job descriptions ensuring they conform to government regulations and internal procedures.
Reviews resident diet information and discusses requests, changes, and inconsistencies with residents and teammates; Manages individual menus for residents in licensed areas to ensure prescribed diets are delivered to all residents.
Ensures menus conform to nutritional standards and government regulations.
Provides input and supports standards and procedures of food storage, preparation, and service; equipment and department sanitation; and employee safety; Monitors and corrects safety and sanitation procedures in the kitchen.
Monitors and inspects the quality and consistency of the food to include food storage, food preparation, food temperatures, portion control, palatability, and attractiveness of food, and implements changes to ensure quality according to established standards.
Interacts with residents during mealtimes to monitor resident satisfaction or complaints about food service; collaborates with Area VP of Hospitality & Quality Management and/or Director if culinary services on feedback received and strategizes on plan of action. Represents the community as the executive chef during rounds in a standard chef’s uniform.
Attends all Resident Food Committees and all resident/family meeting to represent the culinary department.