Executive Chef

SCHEDULE

WEEK 1 - Sunday, Tuesday, Wednesday, Thursday, Friday: 11:00am-7:00pm

WEEK 2 - Monday, Tuesday, Wednesday, Friday: 11:00am-7:00pm, Saturday: 12:00pm-8:00pm

POSITION DESCRIPTION

Job Title: Executive Chef

Location: Judson Manor

Department: Dining Services 

FLSA: Exempt

Reports to: Director of Dining Services

Date: January 2026

General Purpose:

• Directs the day-to-day operation of the production area. Sanitation, Ordering, Inventorying, purchasing and Supply utilization are organized and planned in accordance with the department objectives. 
• Accountable for providing high quality food for all Residents, guests and staff
• The Executive Chef provides leadership and support for all employees 
• Initiate cooperation between the kitchen staff and service staff in order to provide the highest quality food and dining services for the residents and guests.
• Supervises all food service operations and strives to exceed goals in order to uphold Judson’s mission and values

Essential Duties and Responsibilities:

• Provide the highest quality food service for the Lincoln Room, Assisted Living, special functions, and catered events
• Maintain an organized system of production planning and forecasting
• Required to supervise the opening and closing of the entire department and complete managers checklists
• Direct day-to-day operation of production team; set expectations of production staff
• Provides team leadership by ensuring cohesiveness within the Dining Service Department
• Interview and hire kitchen employees
• Complete all of the necessary paperwork for new employees
• Ensure that all new employees attend “new employee orientation” within 30 days of employment
• Complete 90 day evaluation of all new employees as well as the completion of annual performance appraisals for all employees under your direct supervision
• Schedule all employees, maintain accurate attendance records, and closely monitor payroll statements to ensure accordance with financial goals
• Evaluate employee performance and provide constructive counseling
• Exact disciplinary action in an efficient, timely and consistent manner
• Meet or exceed all department goals in order to increase resident and guest satisfaction
• Ensure compliance with federal, state, and local regulations and all of Judson’s policies and procedures
• Coordinate purchasing requirements; including forecasting, ordering, receiving, and inventory/storage of all supplies.
• Establish a safe work environment for all employees by performing safety audits and inspections, conducting safety related training and maintain ongoing communications with every employee and manager
• Maintains kitchen, all dining rooms, and storage areas to exceed sanitary conditions
• Ensure all components of the departments HACCP system are monitored by conducting daily, weekly, and monthly food safety audits. Develop corrective action plans and follow through to correct
• Assist in developing department goals.
• Maintain equipment and supplies needed for service operations. Coordinate repairs with Maintenance and Vendors as needed
• Plans, designs, and prices all menus
• Coordinate, plan and produce (in same cases help setup) catered events in coordination with Director of Dining Services as well as other department managers and staff.
• Ensure that daily menu offerings are available in a timely, appealing and temperature desired manner. 
• Designated goals, regulations and guidelines are met. (Especially Food Cost)
• Utilize staff effectively. 
• Have a working knowledge of the union contract
• Work in concert with the rest of the Management team in operating the department
• Supplies maintained to meet operating demands with minimal disruption
• Invoice reporting and all reports completed in a timely manner
• Conduct routine culinary training for all production staff 
• Work abnormal hours
• Maintain a record of acceptable attendance and punctuality
• Conduct daily production meetings, all training meetings, and safety meetings
• Adhere to all Department policies and procedures
• Other duties as assigned by the Director of Dining Services

Minimum Qualifications, Education and Certifications:

• Associates Degree in Culinary Training or Equivalent
• 2 years management experience
• Read, Write and follow complex tasks
• Must be organized and detail oriented
• Catering background and an understanding of Banquet set up
• Must be courteous and considerate of others
• Able to handle multiple tasks concurrently
• Able to work well under pressure and maintain composure under stressful conditions
• Computer skills using Excel, Word, Publisher and Financial software

Physical Requirements: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:

Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, and standing for extended periods, crouching, stooping, walking, and lifting up to 50 lbs. and repetitive motion. 

Working Conditions:  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job: Kitchen Environment 

Acknowledgement: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified, and such responsibilities, duties and skills may be changed by Judson Services, Inc. management at any time.