Executive Chef

Description

About Three Oaks Senior Dining, LLC

Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve.

Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do.

At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life.

About the Role

Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential?

We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting.

This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders— all while delivering exceptional experiences to residents and guests alike.

Responsibilities

• Assure proper sanitation practices are followed by cleaning and sanitizing work stations and equipment. Must follow all Three Oaks, client and regulatory and safety rules and procedures and provide trainings (sanitation, allergy trainings, etc.) as needed;
• Assure smooth kitchen operation by coordinating with related food and beverage departments;
• Control food costs by maintaining accurate records of all food ingredients used;
• Works with the leadership team to understand financial information including: sales reports, meal counts, etc. to achieve fiscal responsibility while driving resident satisfaction;
• Meet with the Resident Food Council to understand needs, requests, etc. to create new menus and see to their proper development and implementation;
• Work with Corporate Chef to create specials, menu efficiencies across the community as well as a costing strategy;
• Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs;
• Direct supervision of day-to-day operation of all kitchen functions;
• Ensure preparation, plating and presentation standards are maintained;
• Orient employees to the department and providing training on job responsibilities;
• Hold daily shift meetings and weekly in-service meetings;
• Provide all recipes for production sheets and ensure compliance to those recipes;
• Provide kitchen staff with daily production sheets that have recipes attached;
• Review BEO’s weekly and assign prep and other duties on the production sheets;
• Prioritize and assign work, and conduct performance reviews;
• Recommend and implement procedural or production changes;
• May prepare food and serve customers at an a la carte station;
• Provides the highest quality of service to customers at all times;
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use;
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and…