Executive Chef

Responsibilities:

- Overseeing and leading the food production and food presentation operations in a fast paced kitchen environment

- Supervising, hiring, training, coaching dining services team members

- Financial management of food produce and budget

- Handling foods in accordance with sanitary procedures and Sunrise quality service standards and compliance with all federal, state, local regulatory procedures regarding food production and presentation

Qualifications:

- Certification and/or College Degree in Culinary Arts

- Minimum three (3) years experience as a Chef or Kitchen Manager & Catering experience

- Two (2) years supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline and counseling

- Current Food Services Sanitation certificate

- Ability to handle multiple priorities, delegate assignments to the appropriate individuals based on their skills, roles and interests

- Written and verbal skills for effective communication and the ability to facilitate small group presentations

- Competent in organizational, time management skills

- Demonstrate good judgment, problem solving and decision making skills

- Proficiency in computer skills, Microsoft Office (Windows, Outlook, Excel) with the ability to learn new applications

- Ability to create menus, work weekends, evenings and flexible hours

Sunrise considers the health and safety of its residents, family members, and team members as its highest priorities.