Executive Chef
Regal Palms Assisted Living - Largo, FL

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to head a culinary team at an award winning assisted living community. Restaurant style dining with emphasis on menu development, food presentation and resident satisfaction. Culinary school a plus.

Essential Job Functions Duties and Responsibilities


1. The Executive Chef/Dining Services Director will train, lead and inspire excellent customer service to our senior residents.

2. Manage day to day operation of the staff, budgets and ensure exquisite food is served.

3. Plan menus, develop/follow standardized recipes and food production schedules.

4. Prepare and serve foods indicated on planned menus, using standardized portion sizes and approved substitutions.

5. Responsible for ensuring meals are served at scheduled times with correct temperatures and are tasty and appealing

6. Accountable for establishing and maintaining overall service quality/ambiance of dining experience for residents.

7. Responsible for informing the Executive Director of kitchen/dining room equipment in need of repair and overseeing the related repair.

8. Prepare required department records and reports including meal and supply costs.

9. Ensure all clean up functions are completed after each meal hour.

10. Implement kitchen safety, sanitation meal preparation and proper storage. Oversee corrective follow-up when necessary

11. Responsible for preparing purchase orders and purchases of all foods and supplies.

12. Keep up-to-date spend down sheets reflecting all food, supply and order purchases. Ensure expenses meet budgeted guidelines

13. Responsible for receiving and properly storing food inventory.

14. Regularly visit with residents in the dining room to assure resident satisfaction.

15. Together with the Executive Director, check resident meal attendance log regularly for trends requiring follow-up.

16. Conduct Food Committee Forum, take minutes, and follow up as appropriate with resident suggestions.

17. The Executive Chef/Dining Services Director will coordinate and prepare all catered functions with help from staff as well as cook selected items or cook for special occasions.
Determine staffing requirements necessary to meet the departments needs, and assign a sufficient number of personnel for each shift. Recommend to the Executive Director the number and experience level of personnel needed. Assist in the recruitment, interviewing, and selection of dining services personnel.
Develop, plan, conduct, and schedule relevant in-service training and orientation classes that provide instructions on how to do the job, proper equipment use, hazardous materials and safety.
Ensure the staff participate in training programs and meet federal and state in-service requirements.
Assist in staff development. Formally and informally monitor performance personnel and ensure adjustments/corrections are made by using coaching, counseling, and discipline methods. Work with the Executive Director to resolve staff performance issues including those that may lead to termination.
Safety and Sanitation
Ensure that the dining services policies and procedures identify the safety precautions and equipment to use when performing tasks that could result in injury.
Ensure that dining service work areas, food storage rooms, preparation areas, etc. are maintained in a clean and sanitary manner.
Ensure personnel follow safety regulations and protocols in the use of equipment and supplies or tasks that involve exposure to blood, body fluids, infectious materials, and hazardous chemicals.
Ensure that containers of hazardous chemicals used in the department are properly labeled and stored.
Equipment and Supply
Recommend to the Executive Director the equipment and supply needs of the department.
Place orders for equipment and supplies using approved vendors and products.
Maintain material safety data sheets (MSDSs) for hazardous chemicals in the department. Ensure that containers of hazardous chemicals in the department are properly labeled and stored.
Ensure that stock levels of staple/non staple food, supplies, equipment, etc., are maintained at adequate levels at all times.
Assist in developing and monitoring adequate inventory control procedures.

Budget and Planning
Assist in preparing and planning the Dining Services budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations, and approval.
Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted to the Executive Director upon request or as necessary.

Must possess the ability to make independent decisions, follow instructions, and accept constructive criticism. Must be able to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public. Must be able to work with ill, disabled, elderly, emotionally upset, and potentially hostile people within the facility. Must be able to speak, write and understand English in a manner that is sufficient for effective communication with supervisors, employees, residents, and families.

Education and Experience

Associate or Bachelors degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field.
Three to five years experience in the food service operation and management of a retirement community, or in the hospitality industry.


Certified Food Sanitation specialist. Knowledge of the special nutritional requirements of older adults preferred, good communication, menu planning skills, food purchasing, and table service. Ability to work nights and/or weekends. Obtain and hold any local or state required food handling/supervision/sanitation licenses or certificates.

CareerBuilder - 14 months ago - save job - block
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