Massachusetts Jobs

Executive Chef Location Holyoke, Massachusetts, 01040Category Non-Clinical SupportJob Id 00507815 Employment Type: Full time Shift: Day Shift Description: What Perks and Benefits Can You Look Forward to? Day-1 Benefits Opportunity to get paid daily - through DailyPay Paid holidays and generous Paid Time Off (PTO) Up to \$4,000 in tuition reimbursement annually Discounts with major vendors; AT&T, Verizon, Ford Motor Company, General Motors, Quicken Loans, AND MORE! Low-cost medical, dental, and vision insurance plans. Enjoy lower-cost medical services when you visit facilities within the Trinity Health network. Providence Place at Ingleside is an exceptional 55-plus active adult independent living community and retirement community located on a scenic hilltop in Holyoke, Massachusetts. We work diligently to enhance the senior independent living experience and offer a variety of programs for our residents to maintain an active lifestyle. Under the direction of the Director of Food Services, Supervises all aspects of food production including menu planning and food preparation at an account/unit to ensure client satisfaction and retention for the Company. Serves as technical expert and trainer for other chefs. Implements business practices in order to uphold Company mission and values. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. ESSENTIAL FUNCTIONS Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention. Fulfills contractual obligations to the client. Plans menus including methods, timetables and costs to support client and Sodexho strategic plan. Accountable for the execution of service quality by maintaining highest level of delivery Promotes and supports workplace diversity initiatives Directs daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines. Directs kitchen personnel engaged in preparing, cooking and serving food. Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems (e.g. recipe substitutions). Ensures that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized. Trains other chefs in and outside of account on culinary skills and serves as technical expert. Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate Trinity resource when necessary. Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards. Manages by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate. Ensures licenses and certifications are current for employees Ensures compliance with all federal, state and local regulations as well as Sodexho/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel). Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Trinity safety and loss prevention programs and with standards. Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary. Establishes operating standards, implements quality improvements and communicates them to employees