Essential Functions and Key Tasks
Provides leadership in culinary production, operations and procurement.
Plans menus for daily food service operations.
Develops culinary team members through appropriate coaching, training and mentoring.
Maintains compliance standards for meal service, food quality and task performance.
Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational productivity.
Oversees managers in a diverse environment; establishes and maintains effective client and resident relations.
Education and Experience
Minimum 2-5 years related experience as an Executive Chef or Chef Supervisor or equivalent level.
An undergraduate degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed the Certified Dietary Management program preferred.
The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements.
Work Environment
Back-of-house.
Requires work in grill area with extreme heat conditions and frequent interaction with heated equipment, grease, and other at-risk conditions.
Involves repetitive motion; walking and/or standing for extended periods of time.
Frequent lifting, pushing, and carrying.
Unidine is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.
