Chef Manager

Overview:

• Are you a culinary professional looking for the next step in your career?
• Does working for a company that offers career mobility appeal to you?
• Do you enjoy the culinary world but not the late nights?
• Does the idea of a low stress kitchen appeal to you?
• Is working for a financially stable company important to you?
• Do you like knowing that what you do makes a difference in people's lives on a daily basis?

• Medical and Dental Insurance, after 30 days of employment
• 403(b) Retirement plan with a company match
• Earned Time off, start at 15 days
• 6 Paid Holidays, 4 Personal Days
• Wellness Programs
• On-site fitness opportunities
• Employee meal program
• Education assistance

• Ordering all food and supplies to approved specifications and RiverWoods' supplier agreements.
• Accurate inventory and accounting of all food and supplies to ensure efficient ordering, accounting, and management of purchasing expenses (accounts payable).
• Stay current on the market availability and cost of food and supplies and adjust menus and practices to manage within the approved operating budget.
• Conduct and ensure First In - First Out (FIFO) practices for receiving, storage and rotation of all food and supplies.
• Daily planning, forecasting and assignment of all food production requirements using production sheets, forecasting based upon historical usage/sales, and standardized recipes converted (scaled) to exact production amounts.
• Assure consistent high quality of all food prepared and served utilizing batch cooking and a la minute and mis-en place practices with minimal to no holding of food products for extended periods of time.
• Test new products and recipes and participate in menu development.
• Plan and conduct daily pre-meal meetings for all meals with the Dining Room Manager and all production and service team members.
• Organization and cleanliness of all kitchen equipment, utility and storage areas to assure the safety of food served to customers and team members working in the kitchen.
• Interview, hire, orient and train culinary and utility team members.
• Prepare and conduct all team member performance reviews on-time and fully utilizing Riverwoods' performance planning and review process and tools.
• Analyze actual cost to budget variances, and develop and implement immediate actions to impact and control operating costs.
• Be present, visible and engaged in the dining rooms (IL, AL, and Skilled Nursing) during meal times, greet and visit with residents and their guests through table visits, and solicit their input, suggestions and requests.

• High school diploma or GED and formal education in Culinary Arts; 2-4 year Culinary Arts degree preferred.
• Minimum of three (3) years as a Sous chef, chef or manager in a continuing care retirement community, hotel, restaurant, hospital or school. Proven successful prior work experience is necessary. Proficient computer skills - Microsoft Office for word processing and input into Excel worksheets.
• ServSafe Certification