Chef

Overview:

CAPREIT extends an invitation to you to become a member of our family . Our company manages multifamily housing communities across the United States as a national property management company. Are you someone who prioritizes organization, positivity, and outgoing? Become a part of our team as the Chef for our Villages at Park Terrace apartment community. Under the direction of the Community Manager, the Chef is responsible for managing all phases of food service operations. The Chef is responsible for the entire food service program, including budgeting, equipment, meal preparation, and staff supervision. The Chef's duties include preparing high-quality meals, twice daily, five days per week, overseeing the commercial kitchen, ensuring compliance with health and safety regulations, and delivering exceptional dining experiences for residents. Why Join Us? CAPREIT is committed to fostering a collaborative and supportive work environment where team members can grow professionally and make meaningful contributions to the company's success. We offer competitive compensation, comprehensive benefits, and opportunities for career development in a thriving industry.

CAPREIT Core Values :

FACE-IN FAMILY

• ACCOUNTABILITY
• COMMUNICATION
• EXCELLENCE
• INTEGRITY We value our employees at CAPREIT.

The Compensation and CAPREIT Benefits for this position can be read below. Starting at $24/HR Medical, dental, and vision insurance 401(k) with company match Mental Health Day Summer Fun Friday You will receive paid vacation days, including your birthday!, sick days, and holidays. Competitive bonus and leasing commission structure. About Villages at

Park Terrace Location:

Muskegon, Michigan 49441 # of

Units:

122 # of

Openings:

1

Responsibilities:

Responsibilities/Duties/Functions/Tasks:

Oversee all food service operations, ensuring compliance with community policies and state/local regulations. Prepare nutritious, appealing menus using fresh, high-quality ingredients; manage portion control and presentation. Interview residents upon move-in and periodically to determine food preferences; accommodate special requests when possible. Monitor resident intake and consumption; coordinate interventions with the Community Manager as needed. Maintain kitchen and dining areas to exceed health department standards. Supervise and train staff in safe food handling, sanitation, and kitchen safety procedures. Monitor and record food and equipment temperatures daily; ensure proper documentation for dishwashing sanitization. Maintain preventative maintenance program for kitchen equipment, report malfunctions promptly. Manage inventory, purchasing, and cost control for food, labor, and supplies; maintain accurate usage logs and production records. Control overproduction, waste, and theft; monitor proper use of equipment and supplies. Plan meal production and assign tasks to promote teamwork and efficiency. Compile weekly menus for review and posting; ensure alternate menu options are available. Assist in hiring, training, and disciplining staff with management approval; participate in employee reviews. Deliver meals to apartments and assist with dining room service as needed. Clean and sanitize dishware, utensils, dining room tables, chairs, and floors after meals. Collaborate with Activities Director and Community Relations Manager for themed meals and special events. Delivers exceptional customer service. Perform other duties as assigned. Physical Requirements Lift and move up to 50 pounds Standing and walking for extended periods; occasional sitting Bending, pushing, pulling, and repetitive movements Ability to work in extreme temperatures, both hot and cold, for extended periods, as necessary Ascend and descend stairs Climb ladders Ability to detect auditory and/or visual emergency alarms

Driving Qualifications:

Qualifications & Experience 1-3 years of experience in resident services, property management, or a related customer‑facing role Must be able to read labels and instructions and communicate effectively with residents, families, staff, and outside personnel. The Chef must have experience and training in institutional, hotel, or restaurant cooking and possess strong knowledge of sanitary food handling techniques and kitchen safety standards. ServSafe certification is mandatory A valid driver's license is required for purchasing and supply runs.

Schedule Requirements:

Monday

• Friday #CAPREITUS