Role OverviewThe Executive Chef is responsible for the overall coordination of food preparation, cooking, and baking activities, dietary standards, and maintaining a positive work environment for staff and residents.
What You Will Do
Primary responsibilities include supervising kitchen personnel, developing menus, ensuring food quality, and maintaining standards in accordance with State and Federal Health Survey process.
Why It Might Be a Fit
The ideal candidate will be passionate about hospitality, food, and leading teams, and will want to do it in a setting that values balance and excellence.
Requirements
- A minimum of five years' experience as an executive chef or sous chef in a hotel, restaurant, club, or other similar institution.
- Excellent interpersonal and communication skills, solid mathematical background, and an understanding of measurements and conversions.
- Post-secondary courses in Restaurant Management, Nutrition, or related field. Degree or Certificate from a culinary institute preferred.
- Must be ServSafe Certified.
- Must be able to effectively communicate, read, write, and follow oral and written instructions in English.
Benefits
- Dental insurance
- Vision insurance
- Paid holidays
- Stable hours
- Supportive leadership
- Focus on quality—not chaos
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