Executive Chef

When you become a part of The Cypress of Hilton Head, you not only step into a role but also into a front-row seat where you get to witness the incredible life stories of some of the wisest individuals on earth. Moreover, you become an integral part of an exceptional company that is actively investing in the future of senior living by investing in you. It's more than just a job; it's an invitation to be part of our extraordinary journey!

The Food and Beverage Department at The Cypress of Hilton Head is currently seeking a hospitality-focused Executive Chef to join our dynamic team.

Job Description:

This position has 3 local points of responsibility: (1) Responsible for the daily preparation and quality of all foods prepared for members, guests and employees (2) Serves as a Leader and manages the Sous Chef, Garde Chef & Culinary Team (3) Responsible for maximum productivity and efficiency as well as containment of labor and food costs All duties will be performed in accordance with Federal, State and local standards, guidelines, regulations, and the established policies and procedures of The Cypress Of Hilton Head.

Responsibilities include:

• Ensure that residents and members receive nutritionally prepared, wholesome meals.
• Supervise and delegate responsibilities for daily food production for the main dining room, Health Center dining room, and employee meals.
• Coordinate with the Sous Chef & Garde Chef, the daily needs of supplies for purchasing and planning of menu items.
• Ensure that the culinary team complies with Federal, State, and local standards, guidelines, regulations, and the established policies and procedures of The Cypress of Hilton Head. This includes cleanliness & sanitation, shelf-life adherence, temperature controls for food (proper cooling and re-heating), and equipment.
• Maintain compliance with the State Health Department regarding storage, sanitation, container I.D., and labeling & dating of products.
• Prepare and/or direct the preparation of all food served, following standard recipes and special diet orders, per the prep lists completed for the licensed areas, so that excellence, quality, temperature, and appearance of food are preserved.
• Ensure cleaning and closing checklists are completed after each shift.
• In coordination with the Sous Chef/Garde Chef, ensure a continual schedule of cleaning duties is assigned, and monitor results.
• Assist in closing responsibilities of the culinary team, ensuring all job functions have been completed according to policy and procedure & appropriate regulations.
• Provide feedback on employee productivity and areas of concern and recommend a Plan of Action for solving problems to the Executive Director.
• Responsible for employee scheduling that maximizes productivity and minimizes overtime.
• Maintain an employee training/education schedule and provide (training & guidance for all new Food Service production employees.
• Complete special projects as assigned by the Executive Director.
• Update menu recipe changes to a professional card file.
• Plan & execute menu items, special events, and holiday offerings.
• Provide weekly menu information from monthly menu rotations.
• Monitor function sheets and ensure that they are completed in a timely manner,
• Place food orders through approved The Cypress of Hilton Head vendors while staying within the allocated budget.
• Responsible for managing monthly expenses, cost containment, and staying within the allocated budget.
• Provide leadership and management to the culinary team. Participates in the employee appreciation program.
• Must be able to work weekends & holidays as required.
• Attend in-service programs and leadership/department meetings as required.
• Understands the responsibility to report suspected violations of The Cypress Code of Conduct to appropriate persons, or to The Cypress Compliance Hotline, or by completing a Written Report of Suspected Compliance Violation, or by contacting the Corporate Compliance Officer directly.
• Takes appropriate precautions to avoid job-related injuries and complies with injury reporting guidelines.
• Maintain confidentiality of member's information to ensure the member's rights are protected.
• Embrace The Cypress Hospitality Promises daily.

Additional Responsibilities:

• Conduct interviews with candidates for employment as necessary.
• Complete timely employee performance evaluations for the culinary team.
• Promote food safety.
• Participate in all drills as required,
• In coordination with the Sous Chef, Garde Chef, and Cooks ensure a continual schedule of cleaning duties as assigned and monitor results.
• Conduct periodic sanitation audits.
• Establish standardization of recipes, portion control, cost control, and production.
• Maintain records and reports.
• Ensure foods are prepared and maintained at the proper temperatures.
• Serves and portions food during meal service as needed.
• Maintain standards for personal appearance and cleanliness.
• Assist in emergency situations as needed.
• All other tasks as assigned.

Qualifications:

• The requirements listed below are representative of the knowledge, skills and/or ability required.
• Freedom from illegal use of drugs.
• Freedom from use and effects of use of drugs and alcohol in the workplace.
• Must be at least 18 years old.
• The ability to read and execute recipes and an eye for visual presentation. This includes a strong sense of smell and taste.
• Proper and efficient knife skills for slicing, chopping, and dicing foods into uniform sizes,
• Must be able to guide and direct food preparation activities.
• Knowledge of DHEC regulations & proper food safety.
• Proficient use of Microsoft Office applications (Word, Excel, etc.) and Internet resources.
• Ability to work effectively and diplomatically with a variety of publics, including members, community personnel, community groups, government agencies, etc.
• Must be able to read, write and speak the English language.
• Ability to present information and respond to questions from managers, members, employees and the public.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
• Ability to solve problems and make independent decisions related to the position when circumstances warrant such action.
• Ability to prioritize, utilize good time management skills and multi-task.
• Ability to effectively lead and manage staff members.
• Ability to work well independently and cooperatively as part of a team.

Education and/or Experience:

• Minimum of five (5) years of food production experience, preferably in a hotel or country club setting, strongly preferred.
• Prior purchasing experience is required.
• Prior experience working in a leadership capacity is strongly preferred.
• A degree or certification from a culinary school is required.
• Management coursework preferred.

Licensure/Certification: Serve-Safe Certification

Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu, and COVID-19 vaccine status. Please note that all employees are required to provide proof of COVID-19 vaccination, or apply for and receive an approved exemption, as a condition of employment.

If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you!

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