Executive Chef

Executive Chef – Morrison Living

Join to apply for the EXECUTIVE CHEF role at Morrison Living
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Salary: $70,000.00 – $75,000.00

Driven by our passion for hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. We deliver exceptional service and aim to be the best part of someone’s day. Our commitment to these core principles makes us an industry leader and an employer of choice for hospitality professionals.

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 talent through the delivery of high‑quality food while developing and empowering onsite staff. The role works to continually improve resident, employee, and client satisfaction while maximizing financial performance in all areas of responsibility.

The Executive Chef will deliver on company objectives by ensuring the monthly budget, food and labor costs are met and by managing the safe handling of food through strict adherence to safety & sanitation protocols.

• Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
• Determine how food should be presented and create decorative food displays.
• Provide direction on menu development based on product availability; create distinctive specials that incorporate seasonal or special ingredients.
• Seek out sources for fresh food; monitor all produce and meat for freshness.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Research customer preferences and develop a menu that incorporates local foods and flavors.
• Prepare and cook foods of all types, either on a regular basis 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.
• Provide guidance to subordinates, including setting performance standards and monitoring performance.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Monitor the quality of raw and cooked food products to ensure that 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 overall 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 areas.
• 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 management 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 providing team members with the training and resources they need 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, feedback and…