Executive Chef & Director of Food Services Join the WellBridge of Clarkston Team! Our Executive Chefs oversee our culinary teams and strive to provide the best culinary experience and ensure satisfaction is a top priority. Our patients look forward to their meals every day and we look forward to providing them with great food that invokes happiness and joy. The main role of Executive Chef & Director of Food Services is to plan, organize, develop and direct the overall operation of the Culinary Department in accordance with current federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Executive Director, to assure that quality nutritional services are provided on a daily basis and that the Culinary Services is maintained in a clean, safe and sanitary manner. Benefits Career Advancement opportunities – grow within the company! Tuition Reimbursement – up to $5000 per year! Company paid Short Term Disability & Life Insurance Unlimited Referral Bonuses – up to $1500 per referral at any of our other 27 facilities! 401k with employer match Medical – no deductible or co-pay and low premium cost! Dental & Vision Telemed – Dermatology, Mental Health & more! Accrued Paid Time Off PTO Holiday Pay – 7 paid holidays! Attentive & Supportive Leadership! Responsibilities Plan, develop, organize, implement, evaluate, and direct the Culinary Department, its programs, and activities. Coordinate culinary services and activities with other related departments. Assist in developing, maintaining, interpreting, and implementing written culinary services policies and procedures. Maintain the department budget and forecasts, including written records for the department expenditures and ensure adequate financial records are submitted per policy. Assume administrative authority, responsibility, and accountability of supervising the Culinary Services Department. Promote hospitality and excellent customer service in every daily interaction with our guests, their families, and visitors, creating a positive, healthy environment in which to heal and thrive. Qualifications Certified Executive Chef, Bachelor’s Degree in Culinary Arts, Certified Dietary Manager or professional work history equivalent. Demonstrated knowledge and skills necessary to provide culinary services appropriate to the age-related needs of the residents. Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in nursing care facilities. Excellent customer service skills with a commitment to delivering exceptional, passionate, innovative care. Team player, dedicated to supporting team members and getting the job done. #J-18808-Ljbffr