Director of Dinning Services

About Arvum Senior Living

Arvum Senior Living proudly manages Assisted Living and Memory Care communities across 8 different states, representing over 2,000 units throughout the Gulf Coast and Midwest region. Rooted in our Pillars of Excellence, Arvum creates purpose‑driven environments where seniors are supported with compassion and where Team Members find meaningful work, strong culture, and continuous opportunities to grow.

Arvum communities have earned Great Place to Work® certifications from 2022–2026. At Arvum, your purpose and your growth are important to us. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every Team Member can build a rewarding and enriching career.

The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents;

ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role.

• Assist in planning, preparation, and execution of special events, banquets, and theme meals.
• Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community.
• Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and back‑of‑the‑house labor.
• Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases.
• Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors.
• Accurately report and submit monthly inventory of food & beverage supplies.
• Interview, hire and train staff for culinary and back‑of‑the‑house positions. May assist with interviews for front‑of‑the‑house positions as well.
• Responsibly manage and supervise all culinary and back‑of‑the‑house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy.
• Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.
• Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair.
• Ensures any dietary needs and restrictions are met.
• Confirm food policies and procedures are being practiced by kitchen staff including personal hygiene, safe food storage and handling procedures.
• Manages control of food preparation with particular attention to potential overproduction and waste.
• Oversee maintenance and production of accurate daily records.
• Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance.
• In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents’ and/or guest’s expectation.
• In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure…