Executive Chef Location Holyoke, Massachusetts, 01040Category
Non-Clinical SupportJob Id 00507815 Employment Type: Full time Shift:
Day Shift Description: What Perks and Benefits Can You Look Forward to?
Day-1 Benefits Opportunity to get paid daily - through DailyPay Paid
holidays and generous Paid Time Off (PTO) Up to \$4,000 in tuition
reimbursement annually Discounts with major vendors; AT&T, Verizon, Ford
Motor Company, General Motors, Quicken Loans, AND MORE! Low-cost
medical, dental, and vision insurance plans. Enjoy lower-cost medical
services when you visit facilities within the Trinity Health network.
Providence Place at Ingleside is an exceptional 55-plus active adult
independent living community and retirement community located on a
scenic hilltop in Holyoke, Massachusetts. We work diligently to enhance
the senior independent living experience and offer a variety of programs
for our residents to maintain an active lifestyle. Under the direction
of the Director of Food Services, Supervises all aspects of food
production including menu planning and food preparation at an
account/unit to ensure client satisfaction and retention for the
Company. Serves as technical expert and trainer for other chefs.
Implements business practices in order to uphold Company mission and
values. Contributes to account revenue and operating profit contribution
through the implementation of services and creation of opportunities for
growth. ESSENTIAL FUNCTIONS Maintains and develops client relationships
and client satisfaction for all aspects of food production to ensure
account retention. Fulfills contractual obligations to the client. Plans
menus including methods, timetables and costs to support client and
Sodexho strategic plan. Accountable for the execution of service quality
by maintaining highest level of delivery Promotes and supports workplace
diversity initiatives Directs daily operations of food production,
including menu planning, purchasing, ordering, inventory and food
preparation to ensure employees have appropriate equipment, inventory
and resources to perform their jobs and meet goals and deadlines.
Directs kitchen personnel engaged in preparing, cooking and serving
food. Oversees the preparation, portioning, garnishing, presentation and
safe storage of food and solves menu problems (e.g. recipe
substitutions). Ensures that kitchen, equipment, storage facilities and
dining room are sanitary, neat and organized. Trains other chefs in and
outside of account on culinary skills and serves as technical expert.
Probes potential problems and apprises manager of status on resolution
of problems or issues, using appropriate Trinity resource when
necessary. Supervises day-to-day work activities by delegating
authority, assigning and prioritizing activities and monitoring
operating standards. Manages by providing positive and constructive
feedback and performance evaluations to employees in order to reward,
coach, correct and motivate. Ensures licenses and certifications are
current for employees Ensures compliance with all federal, state and
local regulations as well as Sodexho/client policies and procedures
(e.g. HACCP, quality assurance, safety, operations, personnel).
Establishes a safe work environment for employees by providing
safety-related training and equipment maintenance and by ensuring
compliance with Trinity safety and loss prevention programs and with
standards. Manages the budget by controlling costs (e.g. labor,
inventory, equipment, materials), complying with budget requirements and
making adjustments when necessary. Establishes operating standards,
implements quality improvements and communicates them to employees