Chef De Cuisine (Management)

The Chef de Cuisine is responsible for the overall running of the culinary department and onsite meal preparation, and overseeing all cooks, prep, and dishwashing staff. The Chef will ensure the preparation and presentation of all meals and snacks to residents, guests, and families meet Newport Healthcare’s culinary philosophy and standard of culinary excellence. This position will use the process of cultivating, preparing, serving, and enjoying our food as a fundamental aid in health and recovery.

Essential Duties:

• Responsible for overall management of the culinary staff, including, but not limited to, onboarding, performance evaluations, and identifying additional training needed if any.
• Responsible for controlling and directing the food preparation process.
• Ensure high quality as evidenced by positive client and family culinary satisfaction scores.
• Responsible for culinary purchasing and budget.
• Monitor sanitation practices in the kitchen and ensure that all safety and regulatory standards are met.
• Ensure the kitchen adheres to State Health and Hygiene Requirements.
• Responsible for food hygiene practices.
• Managing and working closely with chefs of all other levels.
• Ensure quick resolution of problems for a smooth-running kitchen.
• Streamline kitchen processes to maintain optimum service and productivity.
• Create menus, in collaboration with the Culinary Services Director, to ensure all meals and snacks are varied, healthy, nutritious, and organic; may work collaboratively with registered dietician.
• Create and maintain schedules of all culinary staff.
• Attends meetings as part of the leadership team.
• Perform other duties as assigned.

Education and Experience Requirements:

• High School Diploma or equivalent required. Bachelor’s degree in Registered Dietician, Culinary Arts, Business, or Hospitality Management preferred.
• Minimum five (5) years’ relevant culinary experience.
• Must have a minimum of three (3) years’ in a culinary leadership role managing or supporting culinary operations of a multi-site national company.
• Possess current ServSafe certification, applicable State Food Safe certification.
• Proficiency in the use of Microsoft Office products (Word, Excel, Outlook, Teams, SharePoint, and PowerPoint) required.

Compensation for this role ranges from $26-$37 depending on education and experience. 

We are committed to providing competitive and equitable compensation. An individual’s pay rate within the posted range is determined by several factors, including skills, experience, education, and market conditions. Additionally, we consider internal equity to ensure fairness within our organization.