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Executive Chef
Job
Friendsview Retirement Community
Newberg, OR (In Person)
$70,000 Salary, Full-Time
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Job Description
Pay:
$65,000 - $75,000 annual salaryShifts:
Day, Evening. Some Holidays and weekends requiredFriendsview, a continuing care community in Newberg, OR, is seeking a passionate and experienced Executive Chef to lead our culinary team and elevate the dining experience for residents across independent living, assisted living, and memory care.This is an exciting opportunity for a hospitality-driven culinary leader who values creativity, scratch cooking, team development, and meaningful service. At Friendsview, dining is an essential part of resident wellness, dignity, and community and our Executive Chef plays a key leadership role in shaping that experience every day.
Why Join Friendsview?
At Friendsview, we offer more than a job we offer purpose and community.
What Makes This Opportunity Special:
Lead a growing, mission-driven culinary programCreative freedom to design seasonal and resident-centered menusOpportunity to champion scratch cooking and farm-to-table initiativesSupportive leadership team and collaborative workplace cultureAbility to make a meaningful impact in residents daily livesStable, community-focused organization with strong valuesOur values include integrity, compassion, excellence, dignity, stewardship, service, community, and Friends heritage.The Executive Chef leads culinary operations across multiple dining venues, including residential dining, memory care, public-facing dining services, and catering operations.
Key ResponsibilitiesDevelop and refresh seasonal menus based on resident preferences and dietary needsLead scratch cooking, farm-to-table, and regional cuisine initiativesOversee all kitchen operations and food productionMaintain consistency through standardized recipes and portion controlManage food purchasing, inventory, and vendor relationshipsRecruit, train, schedule, and mentor culinary team membersFoster a positive, team-oriented kitchen cultureEnsure compliance with all health, safety, and sanitation regulationsLead preparation for inspections and regulatory surveysMaintain HACCP standards and safe food handling practicesMonitor food cost, labor, and departmental budgets