Executive Chef

Position Summary

The Executive Chef is responsible for overseeing all culinary operations within the community, ensuring high-quality dining experiences for residents, families, guests, and staff. This position leads the kitchen team in food preparation, menu development, sanitation compliance, inventory management, staffing, budgeting, and overall dining service excellence.

The Executive Chef plays a key role in resident satisfaction by creating nutritious, appealing, and diverse meals while maintaining a welcoming dining culture that reflects the standards and values of the community.

Essential Duties and Responsibilities

Culinary Operations

• Plan, prepare, and oversee the production of daily meals for residents, guests, and special events.
• Develop seasonal menus that provide variety, nutritional balance, and resident satisfaction.
• Ensure meals are prepared and presented according to company standards and dietary requirements.
• Monitor food quality, taste, temperature, and presentation at all meal periods.
• Accommodate physician-ordered diets, allergies, texture modifications, and special requests as appropriate.

Leadership & Team Management

• Recruit, train, coach, and supervise culinary team members including cooks, prep cooks, dishwashers, and servers as applicable.
• Create and manage kitchen schedules to ensure appropriate staffing levels.
• Conduct performance evaluations and provide ongoing coaching and accountability.
• Foster a positive, professional, and team-oriented work environment.
• Participate in disciplinary actions and corrective coaching when necessary.

Resident Experience

• Interact regularly with residents and families to gather feedback and improve dining satisfaction.
• Participate in resident meetings, special events, holiday meals, and community functions.
• Promote hospitality and excellent customer service throughout the dining program.
• Collaborate with Life Enrichment and leadership teams on themed events and celebrations.

Compliance & Safety

• Ensure compliance with all federal, state, and local food safety regulations.
• Maintain sanitation standards in accordance with OSHA, health department, and company policies.
• Ensure proper food handling, storage, labeling, cooling, and temperature logs are completed.
• Maintain a clean, organized, and safe kitchen environment.
• Participate in infection control and emergency preparedness procedures.

Financial & Operational Management

• Manage food and kitchen supply inventory.
• Monitor food costs, labor costs, waste, and purchasing practices to remain within budget expectations.
• Order food, supplies, and equipment from approved vendors.
• Assist with budget planning and variance management for the dining department.
• Ensure equipment is properly maintained and serviced when necessary.

Qualifications

• High school diploma or equivalent required.
• Culinary degree or formal culinary training preferred.
• Minimum of 3–5 years of culinary leadership experience required.
• Previous experience in senior living, healthcare, hotel, or restaurant management preferred.
• Current food handler’s certification required; ServSafe Manager certification preferred.
• Strong knowledge of food safety and sanitation standards.
• Ability to manage multiple priorities in a fast-paced environment.
• Excellent leadership, communication, and organizational skills.
• Experience with special diets and senior nutrition preferred.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Frequent bending, reaching, pushing, and pulling.
• Ability to work in hot and fast-paced kitchen environments.

Benefits

• Competitive salary
• Health, dental, and vision insurance
• Paid time off
• 401(k) with company match
• Employee meals
• Career growth opportunities

Salary : $80,000 - $88,000