Executive Chef

• Responsible for interviewing, hiring, training, developing, and performance managing assigned staff
• Maintain monthly and annual budgets for the Culinary Services department
• Maintain the appropriate inventory of kitchen supplies, small wares, and table ware
• Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times
• Ensure that all food is prepared, stored, and served according to Company standards and legal requirements
• Meet regularly with residents and family members to confirm that high satisfaction levels are maintained
• Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service
• Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident’s and/or other guests’ expectations
• Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores
• Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company
• Maintain employee satisfaction and engagement scores at or above the Company standard
• Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times
• Conduct and participate in department meetings, in-services, and pre-meal stand ups
• Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs
• Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals
• Work closely with the Community Sales team and community staff to market the community
• Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements
• Act as a manager on duty as required
• May perform other duties as needed and/or assigned

• High School Diploma or General Education Degree (GED)
• Communicate effectively in English, verbally and in writing, with residents, staff, and vendors
• Five (5) or more years Culinary Experience in the hospitality industry
• Demonstrated experience in supervising staff and working in a team setting
• Food handlers permit as required by applicable law and/or Company standards
• HACCP certification may be required
• Adherence to Company appearance and dress code policies
• Strong organization, detail orientation, and time management skills
• Basic computer skills – Microsoft Word, Outlook, and Excel
• Must possess valid driver's license

Culinary Arts Degree and/or Chef Certification strongly preferred

• Competitive Pay
• Paid Holidays & PTO
• Comprehensive Health Plans
• Career Advancement Opportunities
• Tuition Reimbursement
• Employee Loyalty Rewards Program
• Retirement Savings Plan with Employer Match
• Rewards & Recognition
• Health & Safety