Executive Chef

Summary With a long history of compassionate service to residents of central Maryland, Stella Maris is a recognized leader in skilled nursing care including outpatient rehabilitation and short-term rehabilitation. Our nursing home facility is located on our beautiful campus in Timonium, MD. E xecutive Chef- Full time Paid time off (PTO) & company paid holidays Tuition reimbursement 403(B) retirement plan with generous company match and “Catch Up” provision Competitive health, prescription, vision and dental benefits Discounts on auto & home insurance and Verizon plans Pet Wellness coverage, legal assistance and identity protection Mental Health resources and other employee related wellness opportunities through our Employee Assistance Program Perks at Work - savings on favorite brands, travel, tickets, dining and more! Responsibilities Leads the kitchen operations and culinary staff to deliver high-quality, nutritious meals for residents, patients, staff, and visitors while adhering to strict safety and regulatory standards . Responsibilities include, but are not limited to menu planning for therapeutic diets, inventory control, and staff training. Key roles include ensuring compliance with health regulations, controlling food costs, and managing food waste. Essential Functions Works with dining management team and partners with human resources to establish appropriate staffing matrix for the kitchen, sanitation and café teams. Work to recruit, on-board, train and retain staff and builds team camroderie in the spirit of the mission and values. Supervises food preparation and production with emphasis on portion control and prevention of waste. Assures that standardized recipes are available and used by all cooks Partners with clinical dietician and dining services management team to assist with menu planning and oversees all food preparation for special functions as requested. Maintains temperature log and records temperatures of all food items served for each meal. Maintains daily production sheets and forecasts future needs. Checks stock for accuracy upon delivery and ensures proper storage of all items. Analyzes inactive stock levels and determines appropriate action. Has immediate oversight of the kitchen, store room, café, loading dock and all areas involved in production from a cleaning, pest control and sanitation standpoint in partnership with local Environmental Services and Facilities Director. Develops and maintains rapport with all vendors and supply chain agents in order to ensure the highest quality and most cost efficient products are being ordered and utilized for the residents, patients, staff, and visitor meals. Partners with Dining Management to ensure all catering events are executed without issue and the clients are happy with the meal, service and set-up. Oversees a culinary team sous chef and fosters a meaningful mentorship ensuring bench strength is a high priority for the entire culinary team. Oversees the sanitation, service and culinary experience offered in the campus café. Ensures all food, labor, supply and sanititation resources are on plan and meeting stated fiscal year budgets. Participates on any and all relevant community meetings as assisigned including long term care operations, risk and safety management, etc. Provides effective supervision, guidance, and training for assigned employees; discusses performance with each employee on a regular basis, at least quarterly. Monitors performance in light of Stella Maris mission and core values and completes evaluations on time. Requirements Sanitation Certification Culinary Degree or equivalent Minimum of 3 Years of Experience Min USD $28.45/Hr. Max USD $42.65/Hr. Leads the kitchen operations and culinary staff to deliver high-quality, nutritious meals for residents, patients, staff, and visitors while adhering to strict safety and regulatory standards . Responsibilities include, but are not limited to menu planning for therapeutic diets, inventory control, and staff training. Key roles include ensuring compliance with health regulations, controlling food costs, and managing food waste. Essential Functions Works with dining management team and partners with human resources to establish appropriate staffing matrix for the kitchen, sanitation and café teams. Work to recruit, on-board, train and retain staff and builds team camroderie in the spirit of the mission and values. Supervises food preparation and production with emphasis on portion control and prevention of waste. Assures that standardized recipes are available and used by all cooks Partners with clinical dietician and dining services management team to assist with menu planning and oversees all food preparation for special functions as requested. Maintains temperature log and records temperatures of all food items served for each meal. Maintains daily production sheets and forecasts future needs. Checks stock for accuracy upon delivery and ensures proper storage of all items. Analyzes inactive stock levels and determines appropriate action. Has immediate oversight of the kitchen, store room, café, loading dock and all areas involved in production from a cleaning, pest control and sanitation standpoint in partnership with local Environmental Services and Facilities Director. Develops and maintains rapport with all vendors and supply chain agents in order to ensure the highest quality and most cost efficient products are being ordered and utilized for the residents, patients, staff, and visitor meals. Partners with Dining Management to ensure all catering events are executed without issue and the clients are happy with the meal, service and set-up. Oversees a culinary team sous chef and fosters a meaningful mentorship ensuring bench strength is a high priority for the entire culinary team. Oversees the sanitation, service and culinary experience offered in the campus café. Ensures all food, labor, supply and sanititation resources are on plan and meeting stated fiscal year budgets. Participates on any and all relevant community meetings as assisigned including long term care operations, risk and safety management, etc. Provides effective supervision, guidance, and training for assigned employees; discusses performance with each employee on a regular basis, at least quarterly. Monitors performance in light of Stella Maris mission and core values and completes evaluations on time. Sanitation Certification Culinary Degree or equivalent Minimum of 3 Years of Experience