Executive Chef

The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation. The role focuses on maintaining excellent resident, customer and employee satisfaction.

Achieve 100% resident satisfaction through plate presentation and taste by circulating dining rooms at meal times daily. Establish presentation techniques and ensure quality standards. Directly manage food control, labor costs, menu engineering, recipe creation and standardization for consistency.

Hire, coach, train, inspire and direct culinary staff while maintaining proper scheduling and employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership duties. Consistently maintain a positive attitude supporting a team environment and promoting public relations with residents and guests.

Ensure proper equipment operation, maintenance, safety and sanitation policies are followed. Oversee special catering events and demonstrate culinary techniques. Function as Manager on Duty as scheduled with the site leadership team.

Join StoryPoint, connecting seniors, families and communities for over 37 years across multiple states. Form authentic connections and create exceptional experiences daily. Thrive in a special culture allowing employees to do their best work.