JOB DESCRIPTION HEAD CHEF The Head Chef is responsible for assisting the Director in planning, organizing, developing and directing the overall Kitchen / BOH operation of the Dietary Department. He/she will ensure quality nutritional services are provided on a daily basis in a clean, safe, and sanitary manner. RESPONSIBLITIES Oversee the inventory and the rotation of all products, communicate shortages or overages with Director Schedule and receive food and beverage deliveries. Maintains proper storage and rotation of all products. Oversee food preparation, production and service by consulting with cooks and staff. Produce/maintain resident 4-week cycle and cafe menus. Produce/maintain production sheets for menus. Research and implement new recipes with a focus on quality ingredients Attend monthly Q&A with Residents to receive suggestions and gather feedback and commentary regarding food and dining services Review and assist Director with staffing on a daily basis to maintain adequate coverage Oversee/maintain cleaning schedule for kitchen and equipment Develop menus for weekly monotony breakers, special events and holidays. Meet facility dining services financial standards by adhering to payroll and purchasing budgets; monitoring expenditures; identifying variances; implementing corrective actions; communicate shortage or overage with Director Maintain supplies needed for disaster situations by having emergency water and food supply Oversee the BOH staff to accomplish facility dining services human resource objectives by assisting the Director in selecting, hiring, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising job contributions; adhering to facility policies and procedures Meet dining services operational standards by contributing information to strategic plans and reviews; implementing facility production, productivity, quality, and customer-service standards and systems; resolving problems; identifying system improvements Maintain food services equipment by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs. Communicate any maintenance requests to Director. Time management, stress management, communication, customer/client focused Ensures compliance with state, local, and regulatory agencies as it relates to food service. Oversee and/or assist with set-up, service and clean-up of food production. Monitor and hold BOH staff accountable to job descriptions and customer service Communicate to HR and/or Director for all staff council/discipline. Complete paperwork as necessary with HR. Understands modified diets and is a team player in working toward patient/resident nutritional well-being. Other duties as assigned Experience in Assisted Living or Skilled Nursing Facility environment preferred but not required.