Executive Chef

5w1 month ago

StoryPoint Group

US · Full-time · $75,000 – $95,000

About this role

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

Day-to-day, the Executive Chef circulates dining rooms at meal times for resident feedback, achieving 100% resident satisfaction through plate presentation and taste. They establish presentation techniques, ensure quality standards, and oversee special catering events while offering culinary instruction.

The Executive Chef hires, coaches, trains, inspires, and directs culinary staff, including developing the Sous Chef and Lead Cook to take on additional leadership and management duties. They maintain proper scheduling, employee reviews, and consistently promote a positive team environment.

This role offers the opportunity to grow within a senior living community that has served seniors and their families for over 37 years across multiple states. The company's philosophy is about making every minute great, creating authentic connections between seniors, families, and communities.

Requirements

Bachelor’s degree or related culinary degree.
Certified Executive Chef preferred.
Minimum four years of industry and culinary management experience.
Upscale dining experience required.
Must demonstrate proven leadership abilities, commitment to customer service, and strong organization and time management skills.
Must have previous experience and be proficient with menu development and pricing.
Must have experience in all Microsoft Office applications.
Culinary labor, food and small ware financial management experience required.

Responsibilities

Achieve 100% resident satisfaction through plate presentation and taste, circulating dining rooms at meal times daily for resident feedback.
Establish presentation techniques and ensure quality standards are met consistently.
Hire, coach, train, inspire and direct culinary staff, maintaining proper scheduling and employee reviews.
Develop Sous Chef and Lead Cook to take on additional leadership and management duties.
Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency.
Ensure proper equipment operation and maintenance, and enforce safety and sanitation policies in work areas.
Oversee special catering events and offer culinary instruction or demonstrate culinary techniques.
Function as Manager on Duty as scheduled with the site leadership team.

Benefits

A supportive team environment focused on resident and employee satisfaction.
Opportunity for career growth through developing leadership skills in culinary staff.
Meaningful work connecting with seniors and their families in a mission-driven senior living community.