Executive Chef

Join to apply for the EXECUTIVE CHEF role at Unidine

Salary: $90,000 - $100,000

Other Compensation:
Merit Increases

An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations, including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of high‑quality food while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility.

Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and ensuring safe handling of food by following safety and sanitation protocols.

• Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, and cost controls.
• Determine how food should be presented and create decorative displays.
• Provide direction on menu development based on product availability; create distinctive specials that incorporate seasonal or special ingredients.
• Identify and secure sources for fresh food, monitoring produce and meat for freshness.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Research customer preferences and develop menus that incorporate local foods and flavors.
• Prepare and cook foods of all types, regularly or for special guests or functions.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Ensure compliance with federal, state, local and company health, safety, sanitation standards.
• Guide subordinates, setting performance standards and monitoring performance.
• Communicate the importance of safety procedures, detailing procedure codes and ensuring employee understanding.
• Monitor the quality of raw and cooked food products to ensure standards are met.
• Follow and enforce food safety and sanitation guidelines.
• Maintain purchasing, receiving and food storage standards.

• Participate in the development and implementation of business strategies for the community aligned with the client’s mission, vision, values and strategies.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Develop and implement guidelines and control procedures for purchasing and receiving.
• Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements and operating costs.
• Develop, implement, and manage the department’s budget; continually analyze, forecast, monitor, and control labor and food costs through various methods to meet or exceed objectives.
• Identify major revenue and expense opportunities and possible problems.
• Control food cost, labor and other expenses; monitor actual versus budgeted expenses.
• Oversee food inventory, purchasing, control and disbursement of all food supplies.
• Schedule staff based upon forecasted volumes.

• Create 100% resident satisfaction by training and equipping team members to maximize engagement and deliver best‑in‑class service.
• Maintain a professional attitude and appearance while engaging with residents and community staff.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance and coaching when needed.
• Perform and support service behaviors that exceed expectations for customer satisfaction and retention.
• Empower employees to provide excellent customer service and set guidelines for expectations and parameters.
• Ensure employees receive ongoing training to understand guest expectations.
• Use teamwork to support guests and employees.
• Seek opportunities to improve the customer experience by gathering resident feedback and developing strategies.
• Review resident satisfaction results and other data to identify areas of improvement.
• Respond to and handle…