TABITHA'S PURPOSE: We empower people to live joyfully, age gratefully.

POSITION SUMMARY:

The Executive Chef is responsible for delivering an outstanding dining experience for Tabitha's Seniors/residents/clients (hereinafter, "Seniors/clients") and for upholding the mission and standards of Tabitha. The Executive Chef is responsible for providing leadership in coordinating, managing, directing, and providing quality services for all programs of the Food & Nutrition Department on Main Campus. The Executive Chef supervises and directs members of the Food & Nutrition Services team and is responsible for preparing food items in large quantities for Tabitha's living communities and catering. This TEAMember strives to uphold Tabitha's LIVE2Care Culture and actively embraces Tabitha's Core Values. As a result, the TEAMember supports Tabitha goals related to dignity, respect, independence, competence, autonomy, personal comfort, safety and security of Seniors/clients. In addition, the TEAMember contributes to the success of Tabitha through ongoing collaboration with TEAMembers, management, volunteers and others in the organization.

ESSENTIAL FUNCTIONS:

Assists the Director of Operations in preparing, planning and managing annual budgets for Main Campus.
1. Contributes to the success of Tabitha TEAMembers by coaching, developing, encouraging, nurturing, mentoring, challenging, and setting an example for direct reports. This will include developing schedules, training and evaluating and working with TEAMembers on correcting performance deficiencies, policy violations, or any other area of concern, and working with the Talent and Culture department to make the decision to terminate TEAMembers when such corrective action is not successful.
2. In partnership with the Director/Assistant Directors and Dietitians, develops recipes and menus for all service lines, as needed, to satisfy and meet nutritional requirements of the clients. Modifies menus or recipes as needed, and in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided and the kitchen meets company standards and health code regulations. Provides cost estimates on menus.
3. Partners with the Director of Operations to oversee back of the house daily operations and performs administrative duties including, but not limited to ordering/maintaining supplies, annual planning, overseeing cost comparisons and completing weekly spend down sheets.
4. Provides leadership on the team by Supervising, initial and ongoing training and evaluating culinary TEAMembers, and making key independent decisions that benefit the program.
5. Assists to develop methods of coordinating Food and Nutrition Services with other departments to deliver quality services to clients, and develops and implements on-going performance improvement for Food & Nutrition Services department.
6. Prepares food by following basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving all food products for consumption in all units, operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Ensures other TEAMembers comply.
7. Reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. Assists with unloading, receiving, and stocking food/supply delivers from the food delivery truck.
8. Networks with peers and vendors to exchange recipe ideas and develop new ways of using ingredients. Stays current on developing trends and food code changes within the industry. Identifies and introduces new culinary techniques to the team.
9. Responsible for ensuring the cleaning and sanitizing of major kitchen equipment by completing daily and weekly cleaning assignments.
10. Willingly completes other duties as assigned.

BENEFITS:

• Full benefit package including medical, dental and vision (30+ hours per week scheduled)
• Life and disability benefits (30+ hours per week scheduled)
• Paid Time Off, Paid Holidays and Paid Leaves (20+ hours per week scheduled)
• Free on-site TEAMember clinic
• Wellness program

COMMUNICATION: Must be able to accurately weigh and measure food ingredients required. Must be able to speak, read, write, and understand the English language including instructions and labels. Sufficient fluency to be able to understand and follow written and verbal instructions, provide instruction to others, read and understand labels, read warning signs and/or labels, instructions, policies, procedures or other similar documentation, hold a conversation, participate in meetings, prepare legible, accurate and thorough documentation as required by the job and interact with coworkers and managers effectively. Ability to recognize and interpret non-verbal cues. Ability to respond calmly and clearly to emergencies, heavy workloads and changes in priorities.

PHYSICAL REQUIREMENTS: Ability to gain access to the work area and then safely perform the duties of the job while utilizing standard and specialized equipment, including but not limited to the equipment described below. Physical stamina with the ability to perform duties while moving about the work area for the entire shift with few opportunities to sit down and with little or no break between tasks. Strength and stamina sufficient to frequently and continuously lift, push, pull, reach, squat, kneel, bend, carry, twist, pinch, grasp, climb stairs while carrying supplies, assume and maintain awkward positions while performing duties (such as working to maintain equipment) and manipulating various supplies and equipment. Frequent periods of intense activity. Vision within normal limits (with or without correction). Must have unrestricted lift/push/pull ability and pass a 50 - pound physical exam demonstrating strength and agility prior to employment and from time to time thereafter at Tabitha's discretion.

AGE REQUIREMENT: At least age 18.

EDUCATION: Culinary Degree preferred.

EXPERIENCE: Four years of culinary experience preferred. Knowledge and/or experience in geriatric nutrition, preferred. Knowledge of Long Term Care regulations preferred. Management experience strongly preferred. 2-3 Years working in High-volume kitchen.

CREDENTIALS: Restricted Shift Manager Level Food Handler Permit required. Valid Nebraska Driver's license (unless otherwise allowed by law) and a good driving record required. Must possess auto insurance at or above Nebraska statutory requirements. Must meet Tabitha's vaccination requirements.

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EEO Disability/Veteran