Moose Jaw, SK S6J 1N1

Full-Time - Senior Executive Chef

Responsibilities

Responsible for the day to day operations and staffing for the kitchen and dining venues in the community. The Senior Executive Chef coordinates with the Senior Vice President of Culinary or their designee to ensure Quality Enhancement compliance, create effective programs, and answer day-to-day operational questions for assigned community Executive Chefs.

• Responsibly manage and supervise all Culinary Service staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with Company policy.
• Meet regularly with residents and family members to confirm that high satisfaction levels are maintained. 
• Work with the wait staff to ensure that they have a clear understanding of how to provide high levels of customer service.
• Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents’ and/or guests’ expectations.
• Assist Kitchen and Restaurant staff with back and front of the house operations as needed.  This includes the ability to work all stations in the kitchen and/or dining room if needed.
• Work with the Executive Director and front line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. 
• Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times.
• Ensure that all food is prepared, stored, and served according to Company standards and with provincial and/or local health code requirements.
• Maintain employee satisfaction scores at or above designated scores.
• Interview and hire staff for the Culinary Services department. 
• Conduct and participate in monthly department meetings/in-services.
• Understand and maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor.
• Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets.
• Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs.
• Maintain the appropriate inventory of kitchen supplies, small wares and table ware.
• Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.
• Assist in planning, preparation and execution of Engage Life events, special events, banquets, and theme meals.
• Work closely with the Community Sales Lead and community staff to market the community.
• Ensure that the kitchen and restaurant staff understands Company expectations and first impression requirements.
• May perform other duties as needed and/or assigned.

Senior Duties and Responsibilities:

• In coordination with the Regional Director of Culinary Services deliver training to new Executive Chefs (in-house or offsite) in compliance with Atria timings and standards.
• Mentor assigned Executive Chefs on managing monthly expenses and staying within budget.
• At assigned communities, conduct mock Quality Enhancement visits and reviews.  In coordination with the Regional Director of Culinary Services prepare plans of corrections as needed.
• Answer questions Executive Chefs may have regarding all aspects of Culinary Services.
• Track the needs of Culinary Services for assigned communities and present findings to the Regional Director of Culinary Services.  Make recommendations for the purchase and/or replacement of capital equipment, small wares, uniforms, and other food service equipment and supply needs. 
• Host calls at least monthly with assigned Executive Chefs and provide an agenda with discussion topics (and measure their progress).
• Work with assigned Executive Chefs and staff to obtain and maintain customer bi-annual satisfaction levels at or above company expectations. 
• Assist assigned communities with planning, preparation and execution of special events, banquets, and theme meals.
• Work with assigned Executive Chefs/Sous Chef in the planning and development of menus based on resident likes and dislikes and monthly budgets.
• Fill in as interim Regional Director of Culinary Services for communities with vacant positions as needed by the business.