Chef By Request Jobs in Raleigh, NC (NOW HIRING)

Chef de Cuisine - SNF - The Groves

This position is primarily responsible for directing and supervising the operation of food production in assigned venue(s) (Club Center-various venues, The Groves, The Fairways) as determined by Executive Chef and VP of Dining. Additional duties include planning and creating menus with standardized recipes, purchasing products in assigned venue(s), inventory programs and departmental budget compliance, scheduling or scheduling input for assigned venue(s), mentoring and training, and disciplinary actions in accordance to CM policies.

Culinary degree, four (4) to six (6) years of hotel/restaurant/country club/high-end CCRC culinary management and culinary experience; or equivalent combination of education and experience. Incumbent should be able to apply logic and understanding to carry out instructions furnished in written and oral form, possess high-quality verbal and written communication ability, strong customer service and culinary skills and holds a current Serve Safe certification or be willing to obtain this certification within 90 days of hire.  Must be proficient in the operation of computer applications, kitchen machinery and all cooking utensils.

Menu Preparation

1.      Writes, directs, and assist in preparation of menus for each meal period in assigned venue(s), ensuring all food listed meets the dietary requirements of residents according to assigned venue(s) guidelines (note: some venues may have different guidelines than others).

• Creates standardized recipes for all possible menu items in assigned venue(s). Organized by cycle as directed by the Executive Chef or VP of Dining Services. 
• Stores all created recipes on proper software as determined by the Executive Chef or VP of Dining according to assigned venue(s).
• Creates and plans menus according to menu cycles in assigned venue(s) as determined by the Executive Chef or VP of Dining. 
• Checks menus at the beginning of each shift for assigned venue(s), noting what has been completed for the day and what needs to be finished or prepared for future services.  Makes list of tasks for culinary team members, with assistance from Sous Chef(s) assigned to this venue(s).
• Prepares, with assistance from Sous Chef(s), daily food production worksheets for assigned venue(s).                                                 

Food Production & Catering

2.      Oversees production of food for residents and visitors for each meal period throughout the day, ensuring all food is in compliance with state and federal health regulations according to assigned venue(s).

• Maintains high standards of quality food production and portion control in food preparation and serving within assigned venue(s).
• Follows menus and makes changes as requested.  Communicates with Executive Chef, VP of Dining (and Dietitian if determined is necessary for assigned venue(s)) to ensure changes made in menu are appropriate for the resident’s needs.  
• Supervises preparation of all meals at the proper time and in sufficient quantity and quality of food to meet the service requirements for assigned venue(s).
• Supervises temperatures of all food prior to mealtime to ensure compliance with health and food regulations. Reviews refrigerator temperature and food logs daily, making sure they’re filled out correctly.
• Conducts daily walk through of kitchens for each service for assigned venue(s), with a daily line-up with all kitchen staff to review techniques, procedures, discuss new information, etc.
• Delegates and assist in food preparation duties, with assistance from Sous Chef(s), to all levels of cooks as appropriate and follows up with them to ensure proper preparation and production of meals.
• Supervises Sous Chef(s) and all levels of cooks in their food preparation and production duties to ensure the highest quality of food for residents, staff and visitors for their assigned venue(s).
• Supervises maintenance of proper sanitation and safety in the kitchen(s) of their assigned venue(s).
• Assures containers are utilized properly or discarded when no longer servicable.
• Monitors preparation of all caterings and buffets in assigned venue(s).
• Explains menu item ingredients to FOH at daily line-ups, answering all questions in a timely manner.           

Cleaning and Sanitation

3.      Directs, supervises, and assist in cleaning and sanitizing of all food preparation and production areas, maintaining compliance with state and federal health regulations of assigned venue(s).      

• Supervises Sous Chef, all levels of cooks and other kitchen employees in cleaning and sanitation duties and ensures proper record of completed tasks.
• Supervises daily checks of refrigerators and freezers to ensure food has been properly stored and labeled and all surfaces have been cleaned and sanitized.
• Checks all kitchen machinery, refrigerators and freezers for proper working order.  Reports repairs or maintenance needed to Executive Chef, VP of Dining, Plant Operations or contract Repair Company.
• Assures kitchen is inspection ready at all times.                  

Inventory and Purchasing

4.      Creates weekly inventory list and orders supplies as appropriate. 

• Orders food supplies based on forecasted and guaranteed numbers for assigned venue(s) in regard to all foodservice operations.
• Compiles lists of needed supplies for assigned venue(s) and orders supplies from designated vendors in a timely manner.
• Monitors all invoices from deliveries and ensures proper delivery of items listed on invoices, notifying vendors of any deficiencies, shortages, or damages in a timely manner. Sends invoices to Executive Chef or VP of Dining.
• Completes inventory of food, paper and cleaning products for assigned venue(s), as determined by CM needs.  Reports inventory to the Executive Chef and the VP of Dining.

Financial and Production Accountability

5.      Aids Executive Chef and VP of Dining Services in creating an annual budget and production goals for the kitchen(s) of assigned venue(s).

• Reviews and sets production goals and records on a monthly basis.  Inspects and analyzes operations to determine areas of improvement in assigned venue(s).
• Develops and creates annual budget with Executive Chef and VP of Dining Services.
• Reviews monthly expense and FTE reports, explaining or taking appropriate actions as needed.
• Reviews all logs to ensure proper compliance with all state and federal regulations as well as set kitchen policies and procedures in assigned venue(s).  

Supervisory Responsibility

6.      Acts as a leader and manager of culinary and utility teams in assigned venue(s); ensuring productivity, efficiency and accuracy in work performed.

• Maintains or assist in payroll and timesheets for all assigned staff; forwards staffing concerns to Executive Chef and VP of Dining.
• Creates or assists the bi-weekly schedule of all staff according to venue(s). Post employee schedule designated area accessible to all assigned team members, inputting same schedules into Dayforce or other software as determined by Executive Chef of VP of Dining.  Makes any adjustments to the employee schedule as appropriate and posts new schedule within the same day. (note: culinary team members will on occasion work in other venues as determined by business needs, specifically in the Club Center, but not limited to).
• Ensures initial and on-going training is provided to employees as needed; ensures cross training is completed as appropriate.
• Identifies unacceptable performance and behavior exhibited by employees and takes appropriate action; utilizes progressive discipline policy when appropriate and maintains documentation as required.
• Conducts annual performance evaluations of all staff; sends copy of evaluation to Human Resources.
• Assures that all staff follows established policies and procedures at all times.
• Screens, interviews and hires new staff on an as needed basis.
• Updates job descriptions and procedures on an as needed basis.
• Responsible for culinary and utility staff training.