Executive Chef - Avocet Playa Vista

Crisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life.

​Essential Duties:

• Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy

• Maintains a professional appearance, manner, and approach while on duty.

• Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations.

• Implements established policies and procedures and standards of performance.

• Helps develop in-service training and ongoing training of staff in order to provide high quality 

• Participates in departmental and community meetings and projects as directed by Executive Director

• Maintains appropriate levels of confidentiality 

• Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc.

• Administers, plans, and directs activities of food service department providing quality food service. 

• Controls costs and manages Food Service department budget.

• Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization.

• Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs.

• Schedules kitchen food service personnel to optimize quality service and departmental profitability.

• Ensures proper maintenance and cleanliness of all equipment.

• Monitor, evaluate and maintain food purchasing and inventory

• Coordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service.

• Supervises activities of workers engaged in food preparation and service.

• Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents.

• Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus.

• Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance.

• Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures.

• Consults with Executive Director to best ensure resident satisfaction and to best endure quality.

• Establishes kitchen staffing schedule and monitors staffing.

• Responds to special needs of residents.

• Emphasizes safe food handling practices.

• Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department.

• Works closely with corporate F&B team to ensure SRG compliance in Food Services.

• Promotes and supports Genuine Hospitality Program.