Regional Chef

The simplest definition of Holiday Retirement is that we’re a robust family of more than 300 senior living communities that provides seniors a safe, carefree, all-inclusive retirement lifestyle. But really, we’re so much more than that. As a pioneer, and the nation’s leading provider of Independent Retirement Living, our residents know that they’re experiencing a lifestyle here they couldn’t enjoy anywhere else.

To provide education and training for facility management team members and, in particular, the facility chef, regarding policies and procedures governing the food services program, through in-service learning modules, staff interaction and hands-on training.

**Essential Job Duties and Responsibilities:** *Assignments/Schedule:* - The Regional Director, in conjunction with the Director of Food Services, will make specific work assignments and schedules as needed within his/her division. **Principal Responsibilities:** To visit assigned Holiday facilities to evaluate food program, enhance culinary knowledge of staff, ensure Holiday procedures are being followed, establish work plans for kitchen and confirm that all assigned facilities are in 100 percent compliance with HACCP/ServSafe guidelines to ensure clean, safe and sanitary kitchen environment by: - Interacting with managers, facility chefs, food services staff and residents regarding the food services program. - Conduct meal and sanitation evaluations on a regular basis with timely follow-up. - Troubleshoot food service programs and analyze problem areas. - Provide guidance and direction to implement corrective action. - Communicate with the Director of Food Services, Regional Directors, managers and home office staff to bring food service to a higher level. - Help home office food service staff develop menus and recipes to enhance the food service program. - Perform other duties as assigned by supervisor. - If cooking or training in a facility kitchen, chef coat and hat should be worn. **Other Job Duties and Responsibilities:** * Perform all work assigned for the agreed upon monthly wage accepting no additional payment or non-perishable gifts from residents, vendors, facility management or others. * Meet the assigned work hour requirements of the job. Regular attendance is required. * Ability to keep all business and operations information confidential. * Desire and ability to be a team player. * Ability to communicate in English.

* Culinary arts degree and/or chef certification or equivalent work experience required. * Minimum five years experience in fine dining or high volume cooking. * Ability to be a team player that interacts with facility personnel in a positive and professional manner. * Demonstrates positive attitude and openness to learn. * Demonstrates flexibility in a learning environment. * Ability and willingness to travel, often with little or no notice. * Ability to delegate duties and responsibilities while motivating personnel. * Ability to introduce and train facility employees in new Food Service Training Modules. * Needs to obtain ServSafe Hazard Analysis Critical Control Point (HACCP) certification within 90 days of hire date. Physical Requirements: * No unusual requirements