The Executive Chef and Culinary Manager responsible for leading all culinary operations to ensure exceptional food quality, outstanding guest satisfaction, and consistent adherence to organizational standards. This role oversees menu development, food production, kitchen staff management, food safety compliance, inventory control, and budget performance. Executive Chef and Culinary Manager foster’s a culture of creativity, professionalism, and teamwork while driving continuous improvement in culinary excellence and operational efficiency. By combining strong leadership with deep culinary expertise, this position ensures a memorable dining experience that aligns with the organization’s mission, brand, and service expectations.
Culinary Leadership & Resident-Centered Menu Planning
- Develops and implements menus that meet the nutritional needs, dietary restrictions, and cultural/spiritual preferences of senior residents as well as staff lunches.
- Ensures meals align with the organization's mission, values, and—when applicable—religious dietary guidelines or observances.
- Designs appealing, varied menus that promote resident satisfaction, health, and overall well-being.
Kitchen Operations Management
- Oversees all food preparation and production to ensure consistency, safety, and high quality for residents, visitors, and staff.
- Manages daily kitchen workflow to support timely meal service across multiple dining areas (independent living, clergy/staff dining, etc.).
- Ensures proper maintenance and sanitation of all kitchen equipment, work areas, and storage spaces.
- Contributes the re-design and renovation of the kitchen and dining space(s)
Resident & Staff Engagement
- Interacts regularly with residents to gather feedback and ensure dining services support comfort, dignity, and enjoyment.
- Participates in Staff events, celebrations, and religious gatherings requiring special meals or ceremonial foods.
- Partners with clergy, staff members, activity coordinators, and leadership to support hospitality for religious services, holidays, and staff functions campus wide.
· Plan and execute catering for board meetings, donor receptions, memorials, clergy gatherings, and staff functions campus wide.
Staff Supervision, Development & Culture Building
- Recruits, trains, schedules, and evaluates culinary staff, fostering a respectful, mission-driven work environment.
- Provides ongoing coaching and skill development to support culinary excellence and regulatory compliance.
- Promotes a culture of compassion, respect, and service consistent with the organization’s religious or spiritual values.
Regulatory Compliance, Safety & Sanitation
- Ensures full compliance with federal, state, and local regulations, including health department and senior living foodservice standards.
- Enforces proper food safety procedures (HACCP, temperature monitoring, storage protocols, allergen management).
- Ensures dietary compliance for residents with medical restrictions, such as diabetic diets, texture-modified diets, and physician-prescribed meal plans.
Inventory, Purchasing & Cost Management
- Manages purchasing, vendor relationships, inventory levels, and cost control to meet operational and budgetary goals.
- Ensures food quality and consistency while stewarding resources responsibly and ethically.
- Implements waste reduction practices and sustainable foodservice strategies where possible.
Quality Assurance & Service Excellence
- Ensures all meals are prepared and presented to organizational standards for flavor, nutrition, and hospitality.
- Conducts quality checks, tasting panels, and service reviews to improve resident satisfaction.
- Partners with dining service teams to ensure a welcoming, supportive, and mission-aligned dining experience.
- Develop creative marketing strategies that encourage or invite staff participation in the overall dining program.
Administrative Leadership
- Develops and manages culinary budgets, staffing models, and departmental goals.
- Prepares reports related to food costs, resident satisfaction, menu performance, and compliance audits.
- Participates in interdisciplinary team meetings, care planning, and community leadership initiatives.
- Develops weekly schedules that ensure maximal coverage of all dining experiences.
SECONDARY DUTIES
· Evaluate new products (tastings, pilots) and provide feedback on quality, nutrition, and cost.
· Coordinate small equipment purchases/repairs and serve as the kitchen’s point of contact with Facilities for hood cleaning, grease trap, pest control, etc.
· Support sustainability initiatives—composting, recycling, food donation partnerships, and utility reduction projects.
· Gather resident feedback beyond standard surveys—host “Chef’s Table” chats and publish recap notes with improvements.
