Executive Chef II

Who We Are:

NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details:

Position: Executive Chef II - Upscale Dining Facility

Location: Greenport, NY

Schedule: Full Time

Salary: $100,000 - $135,000/year

Pay Frequency: Weekly - Direct Deposit

What We Offer You:

• Generous Compensation & Benefits Package

• Health, Dental & Vision Insurance

• Company-Paid Life Insurance

• 401(k) Savings Plan

• Paid Time Off: Vacation, Holiday, Sick Time

• Employee Assistance Program (EAP)

• Career Growth Opportunities

• Various Employee Perks and Rewards

Job Summary:

Join our upscale senior living community in beautiful Greenport, NY as an Executive Chef II-where culinary excellence meets purpose and coastal charm!

The Executive Chef II reports to the VP of Dining and is responsible for developing and executing culinary results to exceed customer expectations within an upscale Senior Living Community. The Executive Chef II oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef II applies culinary techniques to food preparation and manages the final presentation and food service. In addition, the Executive Chef II will be responsible for client relationship management and overseeing and developing an hourly staff.

Essential Functions and Key Tasks:

Culinary:

• Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures.

• Responsible for the quality of all food products and ensure that standards are met.

• Responsible for all aspects of food production, execution and presentation.

• Oversight of all aspects of catering operations.

Operations:

• Responsible for maintaining vendor partner relationships.

• Purchasing of all food or other supplies needed to ensure efficient operation, ensuring quality control practices are in place for receiving all products.

• Receiving food and supplies - must be able to lift items up to 40 pounds.

• Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.

• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained.

• Manage client relationships to maintain client satisfaction and account retention.

Financial:

• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.

• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

• Responsible for inventory management.

• Submit financial reporting to the corporate office.

People:

• Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff.

• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.

Required Education and Experience:

• High School diploma or equivalent

• 3-5 years' experience in food service management, specifically corporate dining

• Computer and Microsoft Office Suite Proficient

Required Eligibility Qualifications:

• ServSafe Certification

• Allergen Awareness Certification

• Must be flexible and change-oriented

Preferred Education and Experience:

• Culinary School degree or certificate

• Experience within an upscale dining environment is a plus; Experience in a hotel or country club is a plus