Executive Chef

Do you have the talent, motivation and drive to join Erickson Living's growing dining services team? Erickson Living is positioned to grow the number of communities it manages and owns in the next five years. This growth requires a strong human talent pipeline in critical dining services roles throughout our company. In addition, this is an exciting time as we have recently launched a new signature dining program that will include:
Restaurant style dining
Scratch cooking
Intimate dining venues
Increased daily menu options
In-the-moment ordering (cook-to-order)
Chef-inspired culinary creations
We have a job opening for an Executive Chef at our fine dining restaurant at Linden Ponds located in Hingham, MA. In this position, we offer a very competitive base salary, a full benefits package, great quality of life, outstanding work environment, every other weekend off, tremendous advancement opportunities in the field, and job stability! Our community is unlike any other experience for our chefs, we provide a tremendous amount of training and development for our employees and always look to promote within the company.
The Executive Chef Job Duties and Responsibilities include:
Supervises organization and sanitation of kitchen, storage areas and loading dock. Responsible for routine internal sanitation audit.
Ensures proper scheduling of daily kitchen culinary and food prep for on-time service.
Ensures that food and supplies are inventoried, ordered, received and stored properly.
Monitors preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control using the production sheets.
Ensures proper presentation of all food items to provide maximum appeal and freshness.
Ensures that food service programs are operated in compliance with federal, state and/or local laws and statutes.
Develop, implement and maintain service menus and recipe management system and BOH computer system.
Has knowledge of and complies with all federal and state regulations pertaining to food handling/production (Health Department/HACCP).
Partner with Unit Managers to ensure issues with food production, preparation and presentation are resolved.
Implement and monitor standards for training of culinary staff development.
Participate in BOH standardization process through active participation on Executive Chef Peer Team.
Ensures they and all staff works safely, consistently using designated safety equipment (personal protective equipment- PPE).
Manages the food service operation within budgetary perimeters, minimizing waste through proper inventory management and portion control.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Leadership, business management and culinary skills
Proven ability to lead and develop a team
Ability to function in a team oriented environment
Creative skills in food preparation and presentation
Excellent time management and organizational skills
Excellent verbal and written communication skills, listening skills with detailed follow up as appropriate.
Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point).
Ability to analyze product and work flow in kitchens and recommend improvements
Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation
Certification from a culinary institute or bachelor's degree with a minimum of 5 years Executive Chef experience.
In lieu of certification/degree, a minimum 15 years proven track record as Executive Chef.
Fine dining experience a plus.
Provide leadership for culinary staff
Must be able to read, write, understand and communicate in the English language.
ServSafe certification is required within one year of employment.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to stand for long periods of time
Ability to lift objects weighing up to 50 pounds
Ability to travel considerable distance across campus
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to work in a fast paced environment
Ability to work in a multi-tasked environment
Ability to provide direction for multiple locations
Weekend and holiday work is required

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