Mercy Retirement and Care Center - Executive Chef / Director of Culinary

Location: 1 Mercy Retirement & Care Center, 3431 Foothill Blvd, Oakland, CA 94601

About the role

Our Executive Chef/Director of Culinary Services is a visionary leader dedicated to creating an exceptional hospitality experience through artisan cuisine and personalized service. This role combines culinary artistry with advanced leadership principles, fostering a culture of emotional intelligence, collaboration, and excellence. The Director ensures that every dining experience reflects creativity, warmth, and a commitment to the highest standards of quality and guest satisfaction.

Responsibilities

• Champion a guest-centric culture that prioritizes personalized service, warmth, and memorable dining experiences
• Design and implement innovative, seasonal menus that celebrate craftsmanship, fresh ingredients, and culinary trends while meeting dietary and regulatory requirements
• Lead with empathy and authenticity, cultivating an environment of trust, respect, and professional growth; mentor and inspire staff through advanced leadership strategies and emotional intelligence practices
• Maintain impeccable standards of cleanliness, presentation, and organization, ensuring every detail reflects a commitment to hospitality
• Work closely with our VP of Culinary and peer Culinary Directors in a collaborative learning organization where “The best idea wins”
• Develop and manage budgets with precision, balancing creativity with fiscal responsibility
• Build meaningful connections with residents by completing table-touches, actively seeking feedback to enhance culinary offerings and overall satisfaction
• Collaborate with trusted purveyors to source premium ingredients and artisan products that elevate the dining experience
• Demonstrate mastery in cooking techniques, presentation, and efficiency, setting the benchmark for culinary excellence
• Align culinary services with organizational mission, vision, and values, driving innovation and continuous improvement
• Stay current in health nutrition trends and diets offered per Policy and Procedure
• Actively participate in the planning, preparation, and execution of meals, including working on the production line and prep kitchen
• Maintain advanced knowledge of local Health Department, OSHA, and state regulations
• Lead employee incentive, retention, and training programs

Requirements

• High school diploma or equivalent education, training, and experience
• Culinary degree from an accredited school preferred
• Minimum of five years’ experience as Executive Chef, including administration and management of food service programs
• Senior living community experience preferred
• Expertise in artisan cuisine, menu development, and contemporary culinary trends
• Proficiency with Microsoft Office Suite products
• Strong communication skills (oral and written) in the English language; ability to communicate in Spanish preferred
• Current state-required sanitation certification/license (Safe Food Handling and/or Certified Food Manager)
• CPR/First Aid certification may be required per title 22
• Completion of a background check; additional screenings (drug, fingerprint, TB, physical) may be required per state/local guidelines

Physical Requirements

• Exerts up to 50 lbs. of force occasionally and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects
• Responsible for maintaining a safe work environment for all team members

Pay

$110,000 to $120,000 per year, DOE

Benefits

• Medical, Dental, and Vision coverage
• 401(k) with instant match
• Generous PTO