Executive Chef
CurrentMenu Development for community as well as in a team to develop menu cycles for the entire company, Cleaning Project and Preparation lists, HCCAP worksheets and training, Employee management (hiring, firing, reviews, discipline, praise and scheduling.) Food Ordering, internal monthly audits as well as monthly inventory, Maintaining a good working relationship with vendors and reps, Coordinating with other management staff in creating themed dinners and Special events, Catering Special events for property, outside companies and resident special event requests. Maintaining a budget. Keeping current with food safety laws. Food preparations and maintaining a clean and safe working environment, worked on multiple Grand Openings for other communities. Created a diverse menu and special functions during Covid to make sure Residents are engaged and anticipated mealtimes. Meals were delivered safely and promptly. Have maintained a positive atmosphere during the 2020 restrictions.
