Executive Chef

Position Summary

The Executive Chef is responsible for the overall leadership and management of culinary operations within our senior living community. This role oversees food preparation, menu development, purchasing, inventory management, regulatory compliance, and team development while ensuring an exceptional dining experience for residents, families, and guests.

Responsibilities

• Lead and manage all culinary operations, including food preparation, production, and presentation
• Develop seasonal menus that balance resident preferences, nutrition, creativity, and quality
• Recruit, train, mentor, and develop culinary team members
• Foster a culture of hospitality, accountability, and continuous improvement
• Ensure compliance with all food safety, sanitation, and regulatory requirements
• Manage food, labor, and operating budgets while maintaining high-quality service standards
• Maintain inventory levels, purchasing practices, and vendor relationships
• Collaborate with residents and leadership to gather feedback and enhance dining services
• Oversee catering functions, special events, and community celebrations
• Maintain a safe, clean, and organized kitchen environment

Qualifications

• Previous experience as an Executive Chef, Culinary Director, Chef Manager, or similar culinary leadership role
• Demonstrated success leading and developing culinary teams
• Strong knowledge of food safety, sanitation, and regulatory standards
• Experience managing budgets, food costs, purchasing, and inventory
• Excellent communication and leadership skills
• Ability to build positive relationships with residents, families, team members, and leadership
• Senior living, healthcare, hospitality, hotel, country club, or high-volume dining experience preferred
• Culinary degree or equivalent combination of education and experience preferred

What Success Looks Like

• Residents consistently enjoy exceptional dining experiences
• Team members feel supported, engaged, and empowered to succeed
• Culinary operations run efficiently while maintaining high-quality standards
• Dining services receive positive feedback from residents, families, and guests
• The culinary team embraces innovation while honoring resident preferences and traditions

Physical Requirements

Must meet the general health requirements set forth by FSL. May be requested to assist in the evacuation of Residents or perform other procedures to protect the safety of Residents, visitors and team members during emergency situations.

Pay Range

$65,000 - $75,000 per year

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