Executive Chef

Executive Chef 400 Avinger Lane, Davidson, NC 28036 Full-time Full-time Be appreciated for what you do, all on a beautiful campus with a family atmosphere. The Pines at Davidson is hiring an Executive Chef. The Executive Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include, but are not limited to, those listed below (under "Tasks"). These responsibilities may differ depending on business necessities and community requirements. This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment. Who we are The Pines at Davidson is a premier continuing care retirement community serving seniors who are living their lives in a supportive and comprehensive residential and healthcare setting. From our fitness room with heated swimming pool to our social activities to our multiple dining options for residents, The Pines is a place where you will be proud to work alongside our many dedicated top-of-the-industry team members. We offer a comprehensive benefits package, including health insurance, paid time off and more for full-time team members.

Please note:

Effective August 1, 2026, The Pines will be a Tobacco-Free campus. Who you are Education & Experience A high school diploma or equivalent; Four (4) or more years of related work experience as an Executive Chef required; Contract Food Service experience strongly preferred; Senior Dining experience strongly preferred; Must comply with any dress code requirements; Must be able to work nights, weekends and some holidays. Skills Must have working knowledge of Microsoft Office and other relevant applications. Must be able to type twenty words per minute. Presents self in a highly professional manner to others and understands that honesty and ethics are essential; Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action; Ability to motivate, develop, and direct people as they work and identify the best people for the job; Ability to manage one's own time and the time of others; Willingness to be open to learning and growing; Maturity of judgment and behavior; Maintains high standards for work areas and appearance; Maintains a positive attitude; Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism (ie; no cursing in the kitchen) Requires complete knowledge of kitchen equipment; What would you do Assure proper sanitation practices are followed by cleaning and sanitizing work stations and equipment. Must follow all Pines and regulatory and safety rules and procedures and attend trainings (sanitation, allergy trainings, etc.) as needed; Assure smooth kitchen operation by coordinating with related food and beverage departments; Control food costs by maintaining accurate records of all food ingredients used; Create new menus and see to their proper development and implementation; Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs; Direct supervision of day-to-day operation of all kitchen functions; Ensure preparation, plating and presentation standards are maintained; Orient employees to the department and providing training on job responsibilities; Hold daily shift meetings and weekly in-service meetings: Provide all recipes for production sheets; Provide kitchen staff with daily production sheets that have recipes attached; Review BEO's weekly and assign prep and other duties on the production sheets; Prioritize and assign work, and conduct performance reviews; Recommend and implement procedural or production changes; May prepare food and serve customers at an a la carte station. Provides the highest quality of service to customers at all times; Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use; Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment; Reports all accidents and injuries in a timely manner; Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques; Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets; Enters Menu Cycles, Special Menus, all recipes, and production into MealSuite or other production program in use; Teaches and trains all staff members production system and production program as needed for their respective role; Advanced knife skills required; Uses production software to enter pre- and post-production data software; Will take inventory weekly, and enter inventory into the production; Will perform other duties and responsibilities as assigned.

PHYSICAL REQUIREMENTS

(AS

DETERMINED USING WORKSHEET

): (Include Vision, Language, Hearing, Range of Motion, Lifting Capacity, Sitting/Standing, etc.) 1. Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses; 2. Significant walking or other means of mobility; 3. Ability to work in a standing position for long periods of time (up to 8 hours); 4. Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. 5. Generally in an indoor setting; however, may supervise outside activities and events. 6. Varying schedule to include evening Physical setting: Long Long-term Nursing home