Chef de Cuisine

The Landing Alexandria; Alexandria (VA); On-site; USD 80,000 - 110,000; Full time

Job summary

The Landing Alexandria in Alexandria, VA is seeking a Chef de Cuisine to lead our culinary team in creating nutritious, chef-driven meals for residents. You will design seasonal menus, supervise staff, ensure food quality, and foster a hospitality-focused dining program that supports wellness and social engagement.

Responsibilities include managing kitchen operations, cost control, safety compliance, and staff development while collaborating with residents to tailor experiences and special

Qualifications

• Minimum of three years' experience as a Chef/Kitchen Manager in a senior living community.
• Able to prepare therapeutic/modified diets.
• Successful completion of recognized food safety course.

Responsibilities

• Culinary Leadership: Design seasonal menus tailored to senior living, balancing flavor, nutrition, and presentation.
• Operations & Compliance: Oversee daily kitchen operations, including preparation, service, and cleanliness; ensure health and safety regulations.
• Team Development: Recruit, train, and mentor culinary staff; foster teamwork and pride.
• Resident-Centered Dining: Engage with residents to gather feedback and tailor experiences.
• Financial Oversight: Manage food costs, kitchen budget, and vendor relationships to maintain premium quality ingredients.

Education

Food safety certification

Job description

POSITION SUMMARY

The Chef de Cuisine will lead our culinary team in creating innovative, nutritious, and beautifully presented meals that honor both tradition and modern tastes. This leadership role is responsible for developing menus, supervising kitchen staff, ensuring food quality, and elevating the overall dining experience for our residents. The Chef de Cuisine will also help us set the tone for hospitality-driven dining that supports wellness, community, and engagement.

The following duties are normal for this position.This list is not to be construed as exclusive or all inclusive.Other duties may be required and assigned.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Culinary Leadership
• Design seasonal menus tailored to senior living, balancing flavor, nutrition, and presentation.
• Showcase creativity by introducing new recipes and themed dining experiences.
• Ensure all dishes meet high standards for taste, consistency, and dietary needs.
• Operations & Compliance
• Oversee daily kitchen operations, including preparation, service, and cleanliness.
• Maintain compliance with health, safety, and dietary regulations.
• Implement systems to minimize food waste and optimize efficiency.
• Team Development
• Recruit, train, and mentor culinary staff, fostering a culture of teamwork and respect.
• Inspire excellence and pride in the culinary team’s work.
• Create scheduling and staffing plans that support quality service.
• Resident-Centered Dining
• Engage with residents to gather feedback and incorporate preferences.
• Provide exceptional dining experiences that promote wellness and social connection.
• Support special events, holiday celebrations, and family gatherings with customized menus.
• Financial Oversight
• Manage food costs, kitchen budget, and vendor relationships.
• Ensure cost-effective purchasing while maintaining premium quality ingredients.

SUPERVISORY RESPONSIBILITIES

• Participate in the hiring, orientation, training, evaluation and discipline of kitchen staff.
• Supervise and assign duties to all production and utility personnel.
• Create a motivating environment that encourages employee involvement, creativity and problem solving.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.The requirements listed below are representative of the knowledge, skills, and abilities required.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements and Experience

• Minimum of three years' experience as a Chef/Kitchen Manager in a senior living community.
• Able to prepare therapeutic/modified diets.
• Successful completion of recognized food safety course.

The employer is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the employer will provide reasonable accommodations to qualified individuals with disabilities and encourages prospective employees and incumbents to discuss potential accommodations with the employer.