Executive Chef

Proudly supported by Marquis Health Consulting Services. Full-time opportunity with same day pay.

About the Role

At Olde Main Post Acute, we believe that dining is an essential part of the resident experience—bringing comfort, connection, and joy to every meal. Guided by our core values of Passion, Respect, and Excellence, the Executive Chef leads all culinary operations to ensure high-quality food preparation, exceptional presentation, and a dining experience that reflects hospitality, dignity, and care.

Our facility is thoughtfully designed with beautiful common spaces, creating a welcoming, home-like environment not only for our residents but also for our staff. We believe in fostering a positive and supportive workplace where employees feel valued, respected, and empowered to make a difference. Here, you'll be part of a collaborative and dedicated team that prioritizes professional growth, work-life balance, and a culture of appreciation.

Responsibilities

• Oversee all culinary operations, including meal preparation, food presentation, menu execution, and dining service standards.
• Provide hands-on daily cooking and ensure consistent quality, creativity, and presentation of all meals served.
• Supervise and support kitchen staff to ensure efficient operations, teamwork, and adherence to culinary standards.
• Oversee sanitation practices, food safety compliance, and regulatory requirements, ensuring a clean and safe kitchen environment.
• Collaborate with the dining services team to enhance resident satisfaction and improve the overall dining experience.
• Support menu planning, recipe development, and dietary accommodations to meet resident needs, including therapeutic and specialty diets.
• Monitor food quality, portion control, and inventory usage to maintain consistency and minimize waste.
• Foster a culture of hospitality, respect, and service excellence within the culinary team.
• Participate in dining room programming and ensure alignment between kitchen production and service delivery.

Qualifications

• ServSafe certification required.
• Strong culinary and catering background required.
• Minimum of five (5) years of culinary experience in fine dining and/or assisted living or healthcare dining environment required.
• Hands-on experience with cooking, food presentation, dining service oversight, sanitation, and customer service required.
• Experience working in a Continuing Care Retirement Community (CCRC) and/or multi-unit food service operation is strongly preferred.
• Kosher culinary experience preferred but not required.
• CDM (Certified Dietary Manager), CFM (Certified Food Manager), or a bachelor’s degree in Hospitality or Food Service Management preferred, but not required.
• Strong leadership, organizational, and communication skills.
• Ability to maintain high standards of quality, safety, and service in a fast-paced environment.

Core Values

• Passion – Creating thoughtfully prepared, high-quality meals that bring comfort, enjoyment, and dignity to every resident.
• Respect – Honoring residents’ dietary needs, preferences, and cultural considerations with care and attentiveness.
• Excellence – Delivering exceptional culinary experiences through consistency, creativity, safety, and a commitment to the highest standards of hospitality.

Pay

$95,000–$105,000/year

Benefits

• Tuition reimbursement
• Employee referral bonus
• Health, vision, and dental benefits
• 401(k) with match
• Employee engagement and culture committee
• Company-sponsored life insurance
• Employee assistance program (EAP) resources