Executive Chef

The Executive Chef is responsible for overseeing all culinary operations within the senior living community. This position ensures the delivery of high-quality, nutritious, and visually appealing meals while maintaining exceptional food safety and sanitation standards. The Executive Chef leads and develops the culinary team, manages food costs, creates seasonal menus, and provides an outstanding dining experience for residents, families, and guests.

This position requires flexibility to work holidays, weekends, and special events as needed.

Essential Duties and Responsibilities Lead daily kitchen operations and supervise culinary staff.

Develop, plan, and execute creative, nutritious, and resident-focused menus.

Ensure all food is prepared and presented according to established quality standards.

Maintain compliance with all federal, state, and local health and sanitation regulations.

Manage inventory, purchasing, and food cost controls.

Recruit, train, coach, and evaluate kitchen team members.

Monitor labor costs and scheduling to meet operational needs.

Collaborate with Dining Services leadership to enhance resident satisfaction.

Accommodate special diets, allergies, and physician-prescribed meal plans.

Ensure safe food handling and proper kitchen sanitation practices.

Participate in resident meetings, special events, holiday celebrations, and community functions.

Maintain accurate production records and department documentation.

Foster a positive, team-oriented work environment.

Qualifications Minimum 3 years of Executive Chef experience required.

Previous experience in Senior Living, Assisted Living, Independent Living, Skilled Nursing, or Healthcare Dining Services preferred.

Strong leadership and team development skills.

Knowledge of therapeutic diets and senior nutrition preferred.

Proficiency in budgeting, inventory management, and food cost control.

Excellent communication and customer service skills.

Ability to work in a fast-paced environment while maintaining high standards.

Serv Safe Manager Certification preferred or required within a designated timeframe.

Physical Requirements Ability to stand, walk, bend, lift, and carry up to 50 pounds.

Ability to work in a kitchen environment with exposure to heat, cold, and wet conditions.

Ability to work flexible hours as business needs require.

Schedule Full-Time Must be available to work weekends, holidays, and special events

Flexible schedule based on operational needs

Benefits

Health, Dental, and Vision Insurance Paid Time Off
401(k) with Company Match (if applicable)
Professional Development Opportunities Employee Meal Program Preferred Candidate Profile The ideal candidate is a hands-on leader who is passionate about providing exceptional dining experiences for seniors, possesses strong culinary and leadership skills, demonstrates creativity in menu development, and is committed to fostering a positive dining culture within the community.