Top 3 Executive chef Jobs in Bandera, Tx

Executive Chef
Watercrest Senior Living —Kerrville, TX
- Weekends as needed
- ServSafe
- Customer service
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
12d

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Executive Chef

Watercrest Senior Living -
Kerrville, TX

Quick Apply

Job Details

Full-time
12 days ago

Benefits

Health insurance
Dental insurance
Tuition reimbursement
Vision insurance
401(k) matching

Qualifications

Recipe adherence
Customer communication
Fair Housing Act
Food service health code compliance
ServSafe
Team leadership
High school diploma or GED
Supervising experience
ADA compliance
Managing kitchen staff

Full Job Description

A GREAT CAREER starts with a GREAT COMPANY!

Apply to join our team of servant leaders today!

THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders.

We’ve achieved GREAT PLACE TO WORK status NINE YEARS IN A ROW.

CAREER DEVELOPMENT. We reward our associates’ outstanding work and assist with career development to help fulfill their dreams!

Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another’s God-given gifts through service.

Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, etc, as well as on-demand pay in between paychecks!

SERVANT LEADERSHIP:

Watercrest Senior Living Group associates answer a calling to serve seniors and their families every day. They are recognized for their achievements and empowered to share their vast experience with their peers ensuring the quality of our assisted living and memory care services and the well-being of our residents. Our associates champion a culture which nurtures relationships in the interest of acting as trusted advisors. By continuously investing in these servant hearts, Watercrest Senior Living Group develops value-centered leaders who deliver personalized services.

GENERAL SUMMARY:

The Executive Chef supervises and delivers a quality dining program for the residents, including regular meals, special diets, snacks, food service for special events, and ultimately ensures the presentation of the food meets or exceeds company standards while adhering to HACCP, OSHA and federal regulations. The Executive Chef is responsible for the planning and purchasing of all ingredients necessary to create the menu items. The Executive Chef works to enhance and influence the overall guest experience utilizing a company approved set of operating resources.

ESSENTIAL JOB FUNCTIONS:

Servant Leadership directs all aspects of decision making
Manages food costs, upholds menu standards and controls inventory
Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event
Ensures the Culinary department is safe and sanitary and meets regulatory codes and laws requirements
Ensure that all food supplies and other goods are properly stored, labeled, dated, and accounted for
Reviews and follows weekly menus and recipes and ensures proper food supply
Reviews special diets to ensure that all residents are served correctly
Serves food with attention to portion control while maintaining standard caloric controls
Ensures the kitchen is cleaned daily and scheduled cleaning functions are performed
Ensures that all culinary services are presented in an attractive, gracious and timely manner
Plans special meal services at least monthly for the residents that include live demonstrations by the chef to include specialty food preparations, themed dinner parties, carving stations, etc.
Ensures the proper use of equipment and supplies and upholds cleaning and safety standards
Review direct report associate time punches in ADP for accuracy
Process bi-weekly payroll for department staff members
Participate in the recruitment and selection of (all culinary associates) staff personnel
Must be in company uniform and resident ready at all times
Performs other related essential duties as assigned

KNOWLEDGE, SKILLS AND ABILITIES:

Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts
Able to manage revenue and expense budget

Able to make independent decisions
Must be able to communicate in a warm, friendly and caring manner
Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA)
Must be able to follow recipes and menus
Must possess a passion to work with and around senior citizens
Knowledge of customer service principles and practices

EDUCATION REQUIREMENTS:

High School Graduate or equivalent
Bachelor Degree is preferred
SERV Safe Certification

EXPERIENCE REQUIREMENTS:

Two (2) years as a cook in a large-scale cooking operation, preferably in a supervisory capacity.
Strong leadership skills with a minimum of two (2) years’ experience in supervising and management

PHYSICAL REQUIREMENTS:

The following physical demands are representative of those that must be met to successfully perform the essential functions of this position:

Able to stand or walk 75% of the day
Able to concentrate with frequent interruptions
Able to work under stress and in emergency situations
Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping
Able to talk and hear effectively in order to convey instructions and information to residents and team members
Occasionally lift/carry up to 50 pounds

OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT:

Work in all areas of the community
Subject to reactions from dust, disinfectants, and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions
Use of personal protective equipment and supplies when needed to prevent burns, falls and infection
Personal protective equipment includes infection control kit, rubber gloves, non-slip shoes, apron, hair net, chef’s hat and coat, hot pads, short sleeves
Subject to infectious diseases, substances and odors
Follow Safety Policy & Procedures
This position is exposed to very hot water, hot oven temperatures, sharp knives and utensils, and broken glass, slippery wet floors and other ordinary kitchen environmental risks

Monday-Friday, Must be flexible, some evenings and weekends required

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