Top 2 Executive chef Jobs in Rome, Ny

Executive Chef (Acacia Village)
Masonic Care Community —Utica, NY
- $85,000 - $95,000 a year
- Full-time
- Background check
- ServSafe
- Customer service
- Health insurance
- Dental insurance
Quick Apply
12d
Executive Chef
Confidence Management Systems —Utica, NY
- $70,000 - $75,000 a year
- Full-time
- Microsoft Outlook
- ServSafe
- Senior level
- Paid training
- Paid holidays
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Executive Chef (Acacia Village)

Masonic Care Community -
Utica, NY

Quick Apply

Job Details

Full-time
$85,000 - $95,000 a year
12 days ago

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance
403(b)

Qualifications

Food service purchasing
HACCP Certification
Managing healthcare operations budgets
ServSafe
Customer service
Team leadership
Culinary Arts
Kitchen cost control
Bachelor's degree
HACCP
Inventory tracking for food cost management
Materials management in food and beverage
Healthcare financial management
Managing kitchen staff
Dietetics
Safe Quality Food Certification
Budget management in healthcare
Business Administration
Food ordering
Business operations
Restaurant cost management
Business
Managing hospitality operations budgets
Associate's degree
Staffing management

Full Job Description

Position Summary

The Executive Chef provides strategic leadership and operational oversight for all culinary operations across the Masonic Care Community campus. This position is responsible for developing exceptional dining experiences while ensuring regulatory compliance, food safety, financial stewardship, and outstanding customer satisfaction for residents, patients, visitors, and employees.

The Executive Chef leads menu development, culinary innovation, production standards, purchasing, inventory management, and employee development while promoting a culture of excellence, hospitality, teamwork, and continuous improvement.

Core Job Responsibilities

Culinary Leadership

Provide overall leadership for campus-wide culinary operations.
Develop seasonal menus that meet nutritional, therapeutic, and resident preference requirements.
Ensure consistent quality, presentation, taste, and portion control.
Standardize recipes and production methods across all dining venues.
Introduce innovative menu offerings while maintaining budget expectations.
Evaluate food trends and incorporate appropriate enhancements into dining services.

Operational Management

Direct daily kitchen operations across multiple departments and service locations.
Oversee food production, preparation, storage, and service.
Ensure adequate staffing levels and efficient workflow.
Coordinate special events, holiday meals, catering, and community functions.
Monitor kitchen equipment and coordinate maintenance or replacement.

Regulatory Compliance

Ensure compliance with:
NYS Department of Health regulations
CMS requirements
OSHA standards
HACCP principles
FDA Food Code
Infection Prevention standards
Maintain food safety documentation and inspection readiness.
Ensure proper sanitation throughout all food service areas.

Financial Management

Develop and manage departmental operating budgets.
Monitor labor costs, food costs, and productivity metrics.
Approve purchasing while maintaining inventory controls.
Reduce waste through effective forecasting and inventory management.
Evaluate vendor pricing and product quality.

Staff Leadership

Recruit, hire, train, coach, and evaluate culinary team members.
Promote employee engagement and professional development.
Conduct performance evaluations.
Address employee performance concerns using progressive corrective action.
Foster teamwork and accountability throughout the department.

Resident Experience

Collaborate with clinical nutrition services to ensure therapeutic diets meet physician orders.
Participate in resident food committee meetings.
Respond promptly to resident concerns and satisfaction surveys.
Promote hospitality-focused dining experiences.

Collaboration

Partner with:
Nursing
Nutrition Services
Infection Prevention
Environmental Services
Activities
Administration
Participate on interdisciplinary committees as assigned.

Continuous Improvement

Analyze departmental performance indicators.
Implement quality improvement initiatives.
Recommend operational efficiencies and best practices.
Maintain knowledge of culinary trends and long-term care dining innovations.

Required Education & Experience

Required

Associate's degree in Culinary Arts, Hospitality Management, or related field.
Minimum five (5) years of progressive culinary leadership experience.
Minimum three (3) years managing large-scale food service operations.
Experience supervising multiple culinary employees.
Experience with budgeting, purchasing, inventory control, and food cost management.

Preferred

Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or related field.
Experience in long-term care, healthcare, senior living, rehabilitation, or hospitality dining.
Multi-site culinary management experience.

Licensure / Certification Requirements

Required

ServSafe® Manager Certification (or ability to obtain within designated timeframe).
Valid Food Protection Certification as required by New York State.

Preferred

Certified Executive Chef (CEC)
Certified Dietary Manager (CDM)
HACCP Certification

Pay: $85,000.00 - $95,000.00 per year

Benefits:

403(b)
Dental insurance
Health insurance
Paid time off
Vision insurance

Work Location: In person

Quick Apply

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executive chef jobs in rome, ny

Executive Chef (Acacia Village)

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