Position Summary
The Executive Chef is responsible for leading all culinary operations within a senior living community, ensuring high-quality, nutritious, and appealing meals that meet the dietary, health, and lifestyle needs of residents. This role combines culinary excellence, regulatory compliance, team leadership, and hospitality-driven service.
Key ResponsibilitiesCulinary & Menu Management
- Design and execute seasonal, resident-focused menus that balance nutrition, flavor, and presentation
- Accommodate special diets (e.g., diabetic, low-sodium, texture-modified, allergen-free)
- Ensure consistency, quality, and portion control across all meal services
- Oversee food preparation, cooking, plating, and service standards
Nutrition & Compliance
- Ensure compliance with local, state, and federal regulations (e.g., health department, sanitation, food safety)
- Collaborate with wellness teams, and healthcare staff as needed
- Maintain accurate production records, recipes, and nutritional documentation
- Uphold food safety standards including HACCP, ServSafe, and infection control practices
Leadership & Staff Development
- Recruit, train, schedule, and supervise kitchen staff
- Foster a positive, respectful, and service-oriented work environment
- Conduct performance evaluations and coaching
- Enforce workplace safety and labor standards
Operations & Financial Management
- Manage food and labor budgets to meet financial goals
- Oversee inventory, ordering, vendor relationships, and cost controls
- Minimize waste while maintaining quality and resident satisfaction
- Participate in audits and inspections
Resident Experience & Hospitality
- Engage with residents to gather feedback and enhance dining satisfaction
- Support special events, holiday meals, and community functions
- Collaborate with dining room management to deliver a warm, restaurant-style experience
QualificationsRequired
- Culinary degree or equivalent professional experience preferred
- 5+ years of progressive culinary leadership experience
- Prior experience in healthcare, senior living, or high-volume food service preferred
- Current food safety certification (ServSafe or equivalent)
- Strong knowledge of therapeutic and modified diets
Skills & Competencies
- Excellent leadership and communication skills
- Strong organizational and time-management abilities
- Budgeting and cost-control expertise
- Passion for hospitality and senior care
- Ability to work flexible hours, including weekends and holidays
Job Type: Full-time
Pay: $75,000.00 - $80,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Referral program
- Retirement plan
- Vision insurance
Work Location: In person
