Job Title:

Chef Department:

Main Building Dietary Reports to:

Director of Dining Services Job Summary:

Carolina Village is seeking an experienced and passionate Chef to join our Dining Services team. This hands-on leadership role is responsible for ensuring exceptional food quality, presentation, and dining experiences for residents and guests. Working closely with the Director of Dining Services, the Chef assists with menu development, recipe standardization, staff training, and daily kitchen operations. The successful candidate will be a culinary leader who enjoys mentoring others, maintaining high standards of food quality and safety, and creating an engaging dining experience. This position serves as a role model for professionalism, teamwork, and excellence.

Supervisory Responsibilities:

Cooks and utility staff.

Duties/Responsibilities:

Collaborate with the Director of Dining Services to develop and execute seasonal and resident-focused menus. Develop and maintain standardized recipes, including ingredient specifications, portion sizes, and yield information. Oversee food preparation and production to ensure consistency, quality, presentation, and resident satisfaction. Train, coach, and mentor culinary staff in food preparation techniques, knife skills, recipe execution, food safety, and sanitation practices. Lead by example while fostering a culture of teamwork, accountability, and continuous improvement. Assist with meal preparation and production as needed in a fast-paced kitchen environment. Support and supervise daily kitchen operations, including evening and weekend meal service. Work in partnership with the Kitchen Manager to coordinate staff assignments, prep schedules, and production plans. Direct and support special events, catering functions, resident programs, and community celebrations. Ensure compliance with all food safety, sanitation, labeling, storage, and workplace safety standards. Assist with receiving, inspecting, unloading, and properly storing food and kitchen supplies. Provide operational support to other Dining Services supervisors as directed. Maintain a clean, organized, and efficient work environment. Perform other related duties as assigned.

Required Skills/Abilities:

Strong knowledge of food preparation, cooking techniques, food safety, and sanitation standards. Ability to train, develop, and motivate team members with varying levels of culinary experience. Excellent organizational, communication, and time-management skills. Ability to maintain composure and professionalism in a fast-paced environment. Commitment to delivering exceptional customer service and dining experiences. Ability to work collaboratively as a member of a team while providing effective leadership. Basic computer proficiency and willingness to learn department software and systems.

Licensure/Certification, Qualification, Education, and Experience:

High school diploma or equivalent required. Culinary degree, diploma, or formal culinary training preferred. Minimum of five years of progressively responsible culinary experience preferred. Prior leadership or supervisory experience strongly preferred. ServSafe Certification preferred; training and certification assistance available if needed.

Physical Requirements:

Ability to stand and work for extended periods in a commercial kitchen environment. Ability to work in varying temperatures, including exposure to heat, steam, and cold. Ability to frequently lift, carry, push, or pull up to 50 pounds. Manual dexterity sufficient to safely operate kitchen equipment and prepare food products.

Job Type:

Full-time Benefits:

401(k) 401(k) matching Health insurance Paid time off Retirement plan Tuition reimbursement Vision insurance

Experience:

Culinary:

5 years (Preferred)

Supervising:

2 years (Preferred)

Language:

English (Required)

Work Location:

In person