Executive Chef

Position Summary

The Executive Chef is responsible for planning, organizing, developing, and directing the overall operations of the Culinary Department. This position provides leadership and oversight of food preparation, dining services, menu execution, sanitation, inventory, purchasing, staffing, and resident dining satisfaction.The Executive Chef ensures that residents receive high-quality, nutritious, appealing meals while maintaining a clean, safe, and sanitary culinary environment. The position works closely with community leadership and appropriate healthcare professionals to accommodate resident dietary needs and preferences.The Executive Chef performs responsibilities in accordance with company policies and procedures and applicable Nevada requirements governing residential facilities and food service operations.

Essential Duties and Responsibilities

Culinary Operations

• Direct the day-to-day operations of the community's Culinary Department.
• Plan, prepare, present, and oversee meals to ensure high standards for quality, taste, appearance, temperature, portion size, and presentation.
• Ensure meals are prepared and served according to established menus, recipes, resident preferences, and dietary requirements.
• Coordinate food preparation for community events, resident activities, celebrations, marketing events, and special functions.
• Establish efficient kitchen procedures and production schedules to ensure meals are served on time.
• Maintain appropriate portion controls and food consistency while minimizing waste.
• Provide hands-on culinary support when necessary to maintain service standards.

Menu Planning and Resident Nutrition

• Develop and implement menus that provide variety, nutritional balance, resident choice, and appropriate seasonal offerings.
• Ensure meals and snacks meet applicable nutritional and resident-service requirements.
• Coordinate special and therapeutic diets with appropriate clinical professionals and community leadership.
• Maintain awareness of resident food allergies, dietary restrictions, preferences, and religious considerations.
• Regularly engage with residents and solicit feedback regarding food quality, menu selections, and the overall dining experience.
• Participate in resident food or dining committees as appropriate.

Food Safety and Sanitation

• Maintain kitchen, food preparation, storage, and dining areas in a clean, orderly, and sanitary condition.
• Ensure proper food storage, handling, preparation, cooking, cooling, and service practices.
• Monitor refrigerators, freezers, dry storage areas, equipment, and food-service areas for cleanliness and proper operation.
• Ensure culinary employees follow established sanitation, infection-control, and food-safety practices.
• Maintain required food-service records and documentation.
• Support regulatory inspections and promptly address identified culinary or sanitation deficiencies.
• Ensure compliance with applicable Nevada food-establishment and residential-facility requirements.

Leadership and Staff Management

• Recruit, interview, train, schedule, supervise, coach, and develop Culinary Department team members.
• Provide orientation and ongoing training regarding food safety, sanitation, customer service, resident rights, company expectations, and departmental procedures.
• Monitor employee performance and address attendance, conduct, performance, and training concerns in accordance with company policy.
• Promote teamwork, accountability, professionalism, and a hospitality-focused culture.
• Maintain appropriate staffing and scheduling levels to meet resident and operational needs.
• Conduct departmental meetings and in-service training as required.

Purchasing, Inventory and Financial Management

• Order food, supplies, small wares, and equipment within established budgetary guidelines.
• Monitor inventory levels and maintain appropriate controls for receiving and storing food and supplies.
• Monitor food costs, waste, purchasing, and portion control.
• Verify deliveries for quality, quantity, condition, and accuracy.
• Maintain appropriate inventory and purchasing records.
• Partner with the Executive Director regarding culinary budgets, staffing needs, equipment requirements, and operational priorities.

Resident Experience

• Create a welcoming, restaurant-style dining experience focused on resident dignity, choice, hospitality, and satisfaction.
• Build positive relationships with residents and understand individual dining preferences.
• Respond promptly and professionally to resident and family dining concerns.
• Work collaboratively with other departments to ensure coordinated resident services.
• Support community tours, special events, prospective resident visits, and marketing functions as requested.

Qualifications

Qualifications

• Must be at least 18 years of age.
• High school diploma or equivalent required; culinary arts, hospitality, food-service management, or related education preferred.
• Culinary leadership experience in assisted living, senior living, healthcare, hospitality, restaurant, or comparable food-service environment preferred.
• Supervisory or management experience preferred.
• Knowledge of food preparation, sanitation, food safety, inventory control, purchasing, and kitchen operations.
• Knowledge of special diets and the nutritional needs of older adults preferred.
• Ability to lead, train, schedule, and develop culinary employees.
• Strong organizational, communication, customer-service, and time-management skills.
• Ability to manage multiple priorities in a fast-paced resident-service environment.
• Ability to safely operate commercial kitchen equipment and utensils.
• Ability to obtain and maintain food-safety certifications required by the employer or applicable regulatory authority.
• Must be able to pass a background check