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Executive Chef offer for Luxury Retirement Home

post #1 of 10
Thread Starter 

Hello everyone.

So this is my first posting and i was wondering if you guys would happen to have some insight on how to operate and run efficently a luxury retirement home. This retirement home is almost at full capacity and it has Independent living and Assisted Living with a current census of about 225 residents and a monthly monthly budget 50k. We have 6 full time cooks, some more experience then others leaving me with 3 Highly trained cooks and 3 prep guys. I have recently been promoted to the position of Executive chef after being with this company for 2 years. I know how the place runs and what its flaws are. This is my first time taking on the Chef positions. I have been working in restaurants and hotels for 7 years prior to this job. Some of the constant complaints are that meats are too "tough", fishes are too "dry", food is "cold", portions are too small. Now i know all taht is not true as i taste everything and i am on the line all the time checking. Is it just the facts that they are old? Does anyone have any pointers from prior experience?

post #2 of 10
A couple of questions. Are you serving 3 meals a day? Does that 50k include labor, cleaning supply, or any non food cost or is it a raw cost of food only? Are you doing plated, buffet or a combo of both?

Meat is tough? What cuts are you using? Hold times? Cooking techniques?
Dry fish? Cooking temps? Hold times? What fish? Hot fish usually means overcooked fish.
Cold food? Well I have read that as we age our taste buds become less sensitive so heat does play a roll in taste for seniors.
post #3 of 10
As an exec in these kind of properties you should also display a firm friendly confidence in what you are giving them and as you probably have a meeting with the residents monthly this is also a very good chance to keep things positive.Make sure you follow through on requests within reason and be very visable at meal service by touring the dining rooms and smoosing the residents. You will always have the mean grumps but just realize that being grumps is what makes them happy. Thick skin and great salesmenship helps a whole bunch also.
The two most common things in the universe are hydrogen and stupidity !
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The two most common things in the universe are hydrogen and stupidity !
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post #4 of 10

Most times management of these places want you to spend but not exceed  x  amount of dollars per meal. I figure that's 675 meals per day times 30 days which equals 20250 meals per month.    50,000. budget food only is attainable but no way if it includes labor . You would have to feed them shredded newspaper and ice-water. as that's  $2.46 per meal without labor.

If you add in labor it can't be done.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 10

If you can cook and you are confident in your abilities then complaints about the food are usually not about you right?

 

But I'm with Ed.  $50k a month with or without labor cost?

post #6 of 10

What the others have said,

 

However, if you are only allowed to use one supplier for everything, walk away now, you'll be saving yourself a lot of anguish and frustration.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #7 of 10
Thats the figures I came up with also ed. I haven't purchaced in the states in 10 years so ill defer to you on the meal cost, but it sounds tight. I get a lot more to do school food here in sweden, but its private school and prices here make your blood boil.
Edited by Lagom - 7/28/13 at 2:24am
post #8 of 10
Thread Starter 
Sorry that's 50k for food only. They want 2.90 a plate and we are doing about 17500 meals a month, that's because indepent living only gets 2 meals and assisted living gets 3.
post #9 of 10

That sounds a lot better!  It's like two $10 plates if you go out to eat, or one $8 and one $12.

post #10 of 10

Good always give us the real facts.   For 2.90 if you are careful you can do it. There should be no such things as waste or overproduction . Leftovers should be used and can be if added to or disguised.   GOD LUCK TO YOU IN YOUR VENTURE

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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