Executive Chef

About the role

The Arlington is seeking an Executive Chef to join their team. This role involves overseeing kitchen operations, managing staff, and ensuring high-quality food preparation and dining experiences.

Responsibilities

• Supervise employees in the Kitchen.
• Plan, staff, organize, and coordinate the preparation of all meals in all levels of care.
• Plan menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines.
• Adjust recipes to appropriate yield.
• Monitor the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implement changes to ensure quality according to established standards.
• Ensure compliance with Resident dietary restrictions.
• Walk dining room each night to ensure resident satisfaction and feedback.
• Observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Cook and carve meats, and prepare dishes.
• Receive and validate all food deliveries against order form.
• Inventory food items monthly.
• Conduct regular Quality Assurance Audits.
• Practice safe and sanitary food handling.
• Practice all safety and loss prevention procedures.
• Attend "Food Forum" meetings.
• Maintain budgeted line items and keep variance within targeted range.
• Ensure cleaning and sanitation of kitchen equipment and areas.
• Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.

Qualifications

• Associate’s or Bachelor’s degree in Culinary Arts preferred, with a minimum of three (3) years of experience as a Chef or Kitchen Manager in a food service environment.
• Previous experience in hospitality, senior living, healthcare, or hospital food service settings preferred.
• Current ServSafe® certification and all required state food safety and sanitation certifications/licenses.
• Comprehensive knowledge of menu planning, food preparation and production, food service operations, and applicable health, safety, and regulatory requirements (Health Department, OSHA, etc.).
• Strong leadership, communication, teamwork, and organizational skills, with the ability to effectively coordinate kitchen staff and collaborate across departments.
• Ability to work in a fast-paced environment, perform basic mathematical calculations, communicate effectively in English, and respond to community emergencies as needed.

Benefits

Starting salary of $90,000 - commensurate with fine culinary experience.

Pay

$90,000 - commensurate with fine culinary experience.

Schedule

N/A