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Job Details

Requisition Number 18-0417
Post Date 2/11/2019
Title Executive Chef
City Madison - East
State WI
Organization Prairie Ridge Dining Services
Location Prairie Ridge (Madison East)
Description Oakwood Village has an exciting opportunity for qualified candidates to join our Prairie Ridge (East Side of Madison) senior living community facility team as an Executive Chef . Our Executive Chef is responsible for the culinary offerings of the campus which includes, but is not limited to, meals produced for our residents, catering events, staff and guests. He/she is a working Supervisor who ensures that all menu items are produced as indicated by the production sheets and catering orders.

The Executive Chef position has one shift available:
- Full Time, 80 hours every two weeks on the AM shift from 9:00am-6:30pm, M-F

Why Work at Oakwood?
-403B Retirement Plan
-Paid Time Off for staff working 37.5 or more hours every two weeks
-Medical, Dental, Vision, Life insurance offered for staff working 37.5 or more hours every two weeks
-Continuing Education/Tuition Reimbursement Program

Job Responsibilities of an Executive Chef (Not intended to be an all-inclusive list)
- Fully embraces a culture of hospitality and teamwork by living the Oakwood Core Values:
a. Compassion: We care deeply about the people we serve and the people we work with on a daily basis. We work together to help one another.
b. Faith: We have a commitment to remain true to the vision and mission of Oakwood.
c. Inclusion: We include everyone. We welcome opinions and strive to consider different perspectives to create fair, welcoming, and accessible experiences for all.
d. Integrity: We work to be transparent and fair. We act with honor and respect for our residents, their families, and our co-workers.
e. Dedication: We care about the people we serve and work with on a daily basis. We are dedicated to providing superior service to one another and our community.

-Plans regular and modified menus according to established guidelines.

-Responsible for supervising and directing the production for daily select menus which include special diets such as puree, dysphasia mechanical, dysphasia advanced, low sodium, calories control and dietetic diets as required by state and departmental guidelines.

-Prepares or directs preparation of all food by the kitchen staff. Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.

-Responsible for assuring food quality, proper temperatures and special diets before the food leaves the kitchen. Any discrepancies must be corrected immediately.

Job Qualifications of an Executive Chef (Not intended to be an all-inclusive list)
-Associates Degree in Culinary Arts Degree from a recognized culinary school or Associates Degree in Hospitality Management.

-ServSafe certified within 1 year of date of hire.

-Minimum of 5 years in role of Chef.

-Experience working with the aging service population preferred.

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