Executive Chef - 100+ Unit Assisted Living

The Executive Chef is responsible for overall management of the dining services department. The main areas of responsibility are:

• Coordinating the daily menus and recipes, and managing multiple job tasks.
• Directly supervise and train kitchen personnel on all related culinary activities.
• Overseeing daily operations of the kitchen and ensuring the highest quality food products.
• Maintaining kitchen sanitation and safety standards.
• Assisting with setup, service and cleanup of food production.
• Operate department within budget for food and labor costs.

• High School diploma or GED, culinary degree preferred.
• 2 years of commercial kitchen cooking experience.
• Culinary school training and experience working in retirement community preferred.
• Must enjoy working with senior population.

All your information will be kept confidential according to EEO guidelines.