Job Description
Title: Executive Chef Food Service Director
Reports To: Executive Director
Primary Purpose
This position is part of the Operations Leadership Team, responsible for creating resident-focused, high-performance, high-commitment work teams that support the Morning Pointe purpose of “partnering with families in meeting the challenges of life.” The Food Service Director is responsible for delivering nutritious food and beverages with quality service while managing costs and meeting state health and regulatory standards. Responsibilities include kitchen management, menu planning, meal preparation, food and equipment inventory control, and supervision of kitchen staff.
The Executive Chef / Food Service Director is a hands-on culinary and operational leader who actively participates in daily food production, service execution, and kitchen operations, while also leading, training, and developing the food service team. This role is not an office-only or supervisory role; the Executive Chef / Food Service Director is expected to cook, plate, serve, and work side-by-side with the team, particularly during peak mealtimes, staffing shortages, specials, and events.
Qualifications / Skills Needed
The successful candidate must have five (5) years of professional dietary experience. Preference given to candidates with formal culinary education, professional chef training, or advanced culinary certifications, and demonstrated experience in scratch cooking, menu development, and high-quality presentation. Food Service / Dietary experience in senior living or healthcare settings is desired. Experience in kitchen staff supervision, menu planning, and inventory control is required. Knowledge of HACCP guidelines and the nutritional needs of older adults is required. Strong verbal and written communication skills, along with excellent organizational and interpersonal skills, are essential. Occasional travel may be required.
Education & Professional Training
- Required: High school diploma or equivalent.
- Strongly Preferred:
- Associate or Bachelor’s degree in Culinary Arts, Hospitality Management, Food Service Management, or related field; OR
- Graduation from an accredited culinary institute.
- Equivalent combination of formal culinary training and progressive leadership experience will be considered.
Required Certification:
The Food Service Director must obtain and maintain a current ServSafe Food Protection Manager Certification, or an equivalent ANSI-accredited Food Protection Manager certification, as a condition of employment. Certification must remain active, unexpired, and available for review during Health Department inspections.
Duties include, but are not limited to:
General / Leadership
- Plan, prepare, and deliver all resident and employee meals, including special events.
- Ensure successful implementation of Kitchen Policies & Procedures, menu planning, and special events.
- Build strong relationships and maintain open communication with residents and families to ensure nutritional needs are met.
- Monitor kitchen and dining room areas for cleanliness, safety, and proper equipment function; maintain appropriate supply levels and complete inventory as required.
- Ensure continuous compliance with local, state, and federal health regulations, including the on-site presence of a Certified Food Protection Manager during food preparation and service.
- Plan and carry out special duties or projects assigned.
Staff Management
- Provide leadership, training, and direction to all food service staff members.
- Under the Executive Director’s guidance, direct and evaluate food service staff during the 90-day training period and annual review process.
- With the Executive Director’s guidance, document associate counseling and disciplinary actions.
- Deliver Food Service and Kitchen Safety Training Programs for all food service staff members.
- Assist in identifying and supporting a designated backup certified Food Protection manager.
· Demonstrated ability to:
- Lead kitchen execution while cooking
- Train staff through hands-on demonstration
- Model speed, sanitation, and presentation standards during service
Culinary Execution & Leadership
- Personally prepares and oversees daily meal production, ensuring quality, consistency, taste, and presentation.
- Acts as the culinary lead and working chef during regular service, special events, and holidays.
- Develops, executes, and refines menus that are resident-driven, nutritionally appropriate, and cost-conscious.
- Provides hands-on training and coaching to kitchen staff through active participation in food preparation and service.
Physical Demands
This position is classified as HEAVY, requiring exertion of 50–100 pounds occasionally, 25–50 pounds frequently, and/or 10–20 pounds constantly to lift or move objects. Functional requirements include constant standing and walking, as well as frequent lifting, carrying, pushing, pulling, stooping, bending, turning, and stretching. Finger and hand dexterity required. Visual and hearing acuity are essential. Ability to understand and carry out written and oral instructions and perform basic mathematical computations required.
Acceptance Statement
I have carefully read, understand, and accept this job description, including the position's qualifications and requirements. As an associate of Morning Pointe, I certify that I am mentally capable and physically able to perform the essential functions of the position without restriction. I understand Universal Precautions Risk Classification Categories may apply to this position and that I may be exposed to AIDS, HIV, and hepatitis B viruses. I further understand that employment is at-will, meaning that the company or I may terminate employment at any time, with or without cause.
Job Type: Full-time
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Referral program
- Tuition reimbursement
- Vision insurance
Physical Setting:
Education:
- High school or equivalent (Preferred)
Experience:
- Supervisory/Manager: 3 years (Preferred)
- Commercial Kitchen/Culinary: 5 years (Preferred)
License/Certification:
- Food Handler Certification (not required) (Preferred)
Work Location: In person
