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Capital Senior Living Corporation

Executive Chef / Culinary Services Director

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What they do

An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.

$80,442 / year median in Wisconsin

-1% projected decline

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Job Description

Enjoy no late-night restaurant hours — kitchen service typically wraps up by 7-8 p.m., with an evening cook providing coverage. Help create a more restaurant-style, hospitality-driven dining experience for our residents. Bring your creativity to menus, special events and themed dining experiences. Lead, coach and develop a culinary team. Build relationships with the people you serve and learn their individual preferences. Enjoy a more predictable schedule and better work-life balance than traditional restaurant kitchens. Work in an environment where great food and great hospitality truly matter. Manage, plan and direct the activities of the Culinary Services Department, including supervising and developing dining services staff. Ensure food service standards, policies, procedures, equipment, systems and work areas meet quality, safety and regulatory requirements. Provide the highest quality food service experience for residents. Coordinate closely with nursing staff, as needed, to ensure residents' needs are consistently met. Order all supplies and maintain inventory control. Verify orders received, ensuring needed goods are on hand. Ensure budgetary guidelines are achieved and food costs are effectively managed. Cook daily in the kitchen and lead by example. Competitive salary PTO available from day one Medical, dental and vision insurance Life and disability insurance 401(k) with discretionary company match Employee Assistance Program Dependent Care and Flexible Spending Accounts Paid training Educational and professional development opportunities Team Member and Resident referral programs 3-5 years of experience as an Executive Chef, Kitchen Manager or Culinary Director in a restaurant, hotel, SNF or senior living environment. Associate degree or higher in Culinary Arts, Food Science or Hospitality Management OR Certified Executive Chef (CEC, ACF). ServeSafe Certification or Certified Dining Manager (CDM). Passion for quality food, hospitality and creating exceptional dining experiences. Strong leadership, communication and organizational skills. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.