Situated on a beautiful 16.5-acre campus on Florida’s island of Venice, Village On The Isle is the first and only Continuing Care Retirement Community/Life Plan Community in Venice. The executive chef position at Village On The Isle is an excellent opportunity to work for an organization that is truly focused on leading-edge culinary offerings in the continuing care retirement community world as well as a supportive and collaborative work environment. The position also offers an excellent quality of life in a great location; just minutes from Venice’s glorious beaches!
The executive chef is responsible for the overall operation of the Dining Services production. The executive chef will work with the Dining Services Director, culinary staff and others to deliver an exceptional experience and promote the highest standards of service delivery for Village On The Isle residents.
The executive chef will be responsible to emulate the values and strategic initiatives of the organization.
In addition to the normal and customary responsibilities and regulatory obligations, the executive chef will be crucial to direct the following:
Consistently exceed resident and guest expectations for quality, taste, presentation, variety and creativity.
Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation; taking ownership for the entire experience from production to final delivery of the end-product, while working closely with the FOH team.
Focus on delivering consistency and the highest quality meals across all venues including the assisted living and Health Center neighborhoods.
Learn residents’ names and culinary and dining preferences. Understand the residents in order to meet their dietary needs and understand what matters most to them. Encourage resident engagement in the culinary program by offering cooking classes, action stations, etc. Earn resident trust by instilling confidence through enhanced operations and visibility.
Evaluate and continue to develop, train, cross-train and mentor the team while promoting fairness and consistency within. Continue to attract, develop and promote high quality staff. Develop team members’ skills and abilities and continue to create a culture among the staff that encourages creativity and passion for the work that they perform and respect for fellow employees.
Develop policies and procedures to enhance and measure quality.
Manage to budgeted food and labor goals.
Organize logistics and build efficiencies for delivering high quality and creative meals through the multiple a la carte outlets, carry out and delivery, and Meals on Wheels.
Prepare and promote care practices with team members that align with the “Green House Model” to exceed current and future expectations; and advocate for residents and staff members of the community.
Establish approaches that enhance employee engagement and job satisfaction.
The executive chef must be a person whose personal and professional life exemplifies the importance and dignity of service. By example and by leadership and direction, the executive chefs is a person of high integrity who is confident, relaxed, and positive in his or her approach to issues and people, and capable of instilling a service ethic in all health management and staff.
The ideal candidate will be an experienced executive chef with a minimum of four years’ progressive experience at club, hotel and/or resort restaurants that are known for high-level, quality food and beverage programs and exemplary service.
A degree in culinary arts is required.
Certified Executive Chef (CEC) certification (that is kept current) with the American Culinary Federation (ACF) is preferred.
Certification in food safety is required (ServSafe/Food Protection Manager).
Excellent written and verbal communication skills are imperative.
Warm, outgoing and compassionate personality with strong leadership, teamwork and change management skills is important.
Computer literacy is required, which includes, but is not limited to, the Microsoft Office suite.
Internal Number: Village On The Isle - EC
About Kopplin Kuebler & Wallace
We are the leading recruiting firm assisting clubs, communities, and continuing care retirement communities with their executive level positions for general manager/chief operating officer, assistant general manager/clubhouse manager, director of food and beverage, executive chef, director of golf/head golf professional, golf course superintendent/director of agronomy, director of tennis/director of racquets, fitness & wellness director, chief financial officer/controller, membership director and marketing directors.
We also offer a full range of consulting services such as Board Retreats, Team Development and Strategic Planning, Club and Department Assessments, and F&B Training as well as personalized assistance for candidates and clubs through our “KOPPLIN Career Resource Center” providing clubs and candidates with the tools necessary to prosper both today and in the future.
Our team represents more than 250 years combined experience in Platinum recognized clubs, including country, golf, yacht and city clubs, and we have worked with over 1000 clients across the country and around the world.