Dining Director​/Executive Chef

Primrose Retirement Communities began over 30 years ago with a simple mission - to honor our seniors by offering a variety of healthy, happy lifestyle options.

By getting the right people on the team at all levels of the organization and by making work fun, we will create a culture where the best people will want to work, residents will want to live, and the core values of Accountability, Relentless Improvement, Embrace Change, Respect and Passion are embraced.

• PTO (Paid Time Off)
• Various coverage levels for Medical, Dental, and Vision Insurance Plans
• Employee Assistance Program (EAP)

And best of all, you get to work with our amazing STAFF and RESIDENTS !

Primrose Retirement Communities is hiring for a Dining Director/Executive Chef to oversee the day-to-day food service operations for the community and create a delightful dining experience for all residents and guests. The Dining Director/Executive Chef will be responsible for managing vendor relationships, menu planning, and talent development within their department.

• Creates and follows written recipes and prepares high-quality delicious, quality, and nutritious menu options.
• Develops menus and special meals for residents.
• Maintains dietary staffing and staff development, including but not limited to:
• Determines staffing requirements necessary to meet the dietary department needs.
• Interviews and hires new dietary employees.
• Trains new staff in the kitchen.
• Conducts in-person performance review evaluations.
• Determines merit increases and promotions, in line with budget and community guidelines.
• Provides termination recommendations and addresses work-related issues and disciplinary actions under the supervision of the Executive Director.
• Manages all aspects of the kitchen including all personnel and each cooking station.
• Ensures costs are allocated to the appropriate GL Codes and the kitchen budget is in line with Primrose expectations.

• Bachelor’s degree in hospitality or culinary preferred.
• Three to five years of food service operation experience is required.
• Sanitation Certified (Serv Safe) or ability to obtain certification within 30 days of hire.
• High volume production and catering experience is essential.
• Knowledge of budgets, food and labor costs and inventory control.
• Strong organizational, leadership, coaching and training skills.
• Flexible and adaptable to rapidly changing priorities and work demands.
• Must be willing to work a flexible schedule, at times.