Executive Chef (Acacia Village)

Position Summary

The Executive Chef provides strategic leadership and operational oversight for all culinary operations across the Masonic Care Community campus. This position is responsible for developing exceptional dining experiences while ensuring regulatory compliance, food safety, financial stewardship, and outstanding customer satisfaction for residents, patients, visitors, and employees.

The Executive Chef leads menu development, culinary innovation, production standards, purchasing, inventory management, and employee development while promoting a culture of excellence, hospitality, teamwork, and continuous improvement.

Core Job Responsibilities

Culinary Leadership

• Provide overall leadership for campus-wide culinary operations.
• Develop seasonal menus that meet nutritional, therapeutic, and resident preference requirements.
• Ensure consistent quality, presentation, taste, and portion control.
• Standardize recipes and production methods across all dining venues.
• Introduce innovative menu offerings while maintaining budget expectations.
• Evaluate food trends and incorporate appropriate enhancements into dining services.

Operational Management

• Direct daily kitchen operations across multiple departments and service locations.
• Oversee food production, preparation, storage, and service.
• Ensure adequate staffing levels and efficient workflow.
• Coordinate special events, holiday meals, catering, and community functions.
• Monitor kitchen equipment and coordinate maintenance or replacement.

Regulatory Compliance

• Ensure compliance with:
• NYS Department of Health regulations
• CMS requirements
• OSHA standards
• HACCP principles
• FDA Food Code
• Infection Prevention standards
• Maintain food safety documentation and inspection readiness.
• Ensure proper sanitation throughout all food service areas.

Financial Management

• Develop and manage departmental operating budgets.
• Monitor labor costs, food costs, and productivity metrics.
• Approve purchasing while maintaining inventory controls.
• Reduce waste through effective forecasting and inventory management.
• Evaluate vendor pricing and product quality.

Staff Leadership

• Recruit, hire, train, coach, and evaluate culinary team members.
• Promote employee engagement and professional development.
• Conduct performance evaluations.
• Address employee performance concerns using progressive corrective action.
• Foster teamwork and accountability throughout the department.

Resident Experience

• Collaborate with clinical nutrition services to ensure therapeutic diets meet physician orders.
• Participate in resident food committee meetings.
• Respond promptly to resident concerns and satisfaction surveys.
• Promote hospitality-focused dining experiences.

Collaboration

• Partner with:
• Nursing
• Nutrition Services
• Infection Prevention
• Environmental Services
• Activities
• Administration
• Participate on interdisciplinary committees as assigned.

Continuous Improvement

• Analyze departmental performance indicators.
• Implement quality improvement initiatives.
• Recommend operational efficiencies and best practices.
• Maintain knowledge of culinary trends and long-term care dining innovations.

Required Education & Experience

Required

• Associate's degree in Culinary Arts, Hospitality Management, or related field.
• Minimum five (5) years of progressive culinary leadership experience.
• Minimum three (3) years managing large-scale food service operations.
• Experience supervising multiple culinary employees.
• Experience with budgeting, purchasing, inventory control, and food cost management.

Preferred

• Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or related field.
• Experience in long-term care, healthcare, senior living, rehabilitation, or hospitality dining.
• Multi-site culinary management experience.

Licensure / Certification Requirements

Required

• ServSafe® Manager Certification (or ability to obtain within designated timeframe).
• Valid Food Protection Certification as required by New York State.

Preferred

• Certified Executive Chef (CEC)
• Certified Dietary Manager (CDM)
• HACCP Certification

Pay: $85,000.00 - $95,000.00 per year

Benefits:

• 403(b)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $85,000 - $95,000