Executive Chef

The Executive Chef is responsible for overseeing all culinary operations within the senior living community, ensuring meals are prepared with quality, nutrition, and resident satisfaction in mind. This role leads the kitchen team, manages food service budgets, ensures compliance with health and safety regulations, and creates a welcoming dining experience for residents.

Key Responsibilities:

Culinary Leadership Plan, develop, and execute seasonal and cycle menus that are nutritious, visually appealing, and meet the dietary needs of residents (including modified diets). Supervise all kitchen operations, including meal preparation, plating, and service quality. Train, schedule, and manage kitchen staff including cooks, prep cooks, and dishwashers. Ensure proper portion control, presentation, and consistency in all meals served. Conduct regular team meetings and performance evaluations to foster growth and accountability. Compliance & Safety Ensure compliance with local, state, and federal health regulations (including ServSafe and HACCP standards). Maintain sanitation and safety standards throughout the kitchen and food storage areas. Monitor and record food and refrigeration temperatures daily. Ensure proper storage and labeling of all food items. Budgeting & Inventory Manage food cost and labor budgets efficiently. Order food, supplies, and equipment as needed while controlling waste and minimizing spoilage. Maintain inventory controls and perform regular inventory counts. Resident Engagement & Service Collaborate with residents and staff to accommodate dietary needs, allergies, and personal preferences. Support special events, holiday meals, and theme nights within the community. Regularly solicit resident feedback and adjust menus or offerings accordingly.

Qualifications:

Culinary degree or equivalent work experience in culinary management. 5+ years of experience in a high-volume kitchen; 2+ years in a supervisory or executive chef role (senior living or healthcare setting strongly preferred). Knowledge of special diets including low-sodium, diabetic, pureed, and allergy-sensitive meals. Current ServSafe or food handler certification (or ability to obtain upon hire). Proven leadership and team management skills. Strong organizational and communication skills. Passion for serving seniors and enhancing their quality of life through food.

Work Environment:

Fast-paced kitchen in a residential community for older adults. Includes working evenings, weekends, and holidays as needed.

Job Type:

Full-time Pay:

$70,000.00 - $75,000.00 per year

Benefits:

Dental insurance Food provided Health insurance Paid time off Vision insurance

Work Location:

In person