Corporate Executive Chef

About the Role

Front Porch is seeking a Corporate Executive Chef to lead the next evolution of culinary technology and production across our communities. This is an industry-changing opportunity for a talented, systems-oriented culinary leader and teacher who understands that great food is always about more than recipes—it’s about people, accessible process, technology, consistent quality with measurable results via web-based transmission and platforms. The position includes a company car or stipend.

Responsibilities

• Provide strategic leadership and guidance for the successful use of high-performance culinary suite units and technology integration across communities, ensuring optimized quality and systems from current to innovative and productive models per Front Porch’s organizational culinary model.
• Implement, maintain, and optimize culinary technology, cooking equipment, production systems, and digital platforms.
• Develop, standardize, and continually refine cycles and programs based on available equipment/technology, recipes, and operational systems to align with brand standards and resident preferences.
• Uphold and advance food quality, safety, and presentation standards in compliance with all applicable health, safety, and regulatory requirements, communicating with regional teams as variances are identified.
• Mentor, train, and develop regional and community-level culinary teams to strengthen skills, leadership, and innovation capacity.
• Collaborate cross-functionally with procurement, facilities, wellness, and IT teams to integrate culinary systems and technology upgrades.
• Lead initiatives for culinary innovation, menu development, and special event programming that enhance the resident dining experience.
• Represent the culinary function in corporate planning, vendor partnerships, and cross-departmental strategy discussions.
• Foster a culture of creativity, safety, collaboration, and excellence consistent with Front Porch’s mission, vision, and values.

Requirements

• Bachelor’s degree in Culinary Arts, Hospitality, Business Administration, or related field.
• 7 years of multi-unit culinary management experience with strong knowledge of food production systems such as Lainox.
• Experience implementing culinary technology, equipment, and process improvements in the past 10 years.
• California Food Handler/Manager certification (e.g., ServSafe Manager).
• Experience as a Chef Vendor/demonstrator/ambassador for innovative culinary technology at a national/international level.

Preferred Qualifications

• Certified Executive Chef (CEC) or similar professional designation.
• 10+ years of corporate or regional culinary leadership experience.
• Experience in senior living, healthcare, hospitality, or another multi-unit food service environment.

Skills

• Experience training modern culinary operations and monitoring large, complex systems.
• Curiosity in challenging, improving, and innovating established traditional processes and techniques.
• Strong knowledge of commercial versatile cooking equipment—specifically the Lainox brand, food production, recipe conversion and standardization, inventory, and cost management geared toward consistent high quality.
• Comfort with technology, digital platforms, equipment programming, and data-driven decision-making.
• A track record of improving quality, consistency, efficiency, financial performance, and resident/guest satisfaction by stepping out of manual, complex systems toward optimization and simplicity for culinary teams.
• Strong leadership, communication, planning, and training skills.

Pay

$135,000–$145,000 per year.