Corporate Chef for Senior Living

Bwpcanton; Jackson (MI); Sur place; USD 95 000 - 130 000; Plein temps

Résumé du poste

Bwpcanton is seeking a Corporate Chef to set culinary standards across the portfolio, design resident-focused menus, meet regulatory requirements, and hit food-cost targets.

You will train community teams, lead openings, and act as a subject‑matter expert on all food aspects, coordinating with dietitians to deliver therapeutic options and ensure safety. This leadership role requires 8+ years of culinary experience and multi-unit leadership, with travel.

Qualifications

• 8+ years of progressive culinary experience, including 3+ years as an Executive Chef.
• Experience in senior living, healthcare, hospitality or contract food service.
• ServSafe Manager certification, or ability to earn it within 90 days of hire.
• Working knowledge of therapeutic diets, texture-modified diets and IDDSI.

Responsabilités

• Develop, test and roll out seasonal cycle menus for all dining venues.
• Write standardized recipes with yields, portion sizes, allergens and nutrient data.
• Train community chefs and cooks on recipes, techniques, and food safety.
• Lead culinary setup for new communities and acquisitions: kitchen design input and training.

Connaissances

Culinary leadership

Executive Chef experience

Menu development

Food safety

Nutrition/diets

Vendor/Procurement

Travel willingness

Formation

Culinary degree

Outils

MealSuite

Computrition

Description du poste

Description

The Corporate Chef sets and protects the culinary standard across every community in the Parallel Management Group portfolio. This role designs menus that residents look forward to, meet clinical and regulatory requirements, and hit food-cost targets. The Corporate Chef trains and supports community culinary teams, leads new openings and transitions, and acts as the company's subject‑matter expert on all things food.

Key responsibilities

Menu development and culinary standards

• Develop, test and roll out seasonal cycle menus for all dining venues, including restaurant-style, bistro, room service and memory care dining.


• Write standardized recipes with yields, portion sizes, allergens and nutrient data in the menu management system [e.g., MealSuite, Computrition].


• Build menus that honor resident preferences, cultural traditions and holidays, using resident food committee feedback and satisfaction surveys.


• Set plating, presentation and hospitality standards, and audit them during community visits.

Nutrition and therapeutic diets

• Partner with Registered Dietitians to extend every menu into therapeutic diets (cardiac, diabetic, renal, low sodium) and texture-modified diets that follow IDDSI levels.


• Create dignified, appealing options for residents with dysphagia, dementia or reduced appetite, including finger foods and fortified items.


• Make sure menus meet state assisted living regulations and, where applicable, CMS requirements for skilled nursing.

Training and team development

• Train community chefs and cooks on recipes, techniques, food safety and new menu launches, on-site and through recorded content.


• Mentor community Executive Chefs and build a bench for future culinary leaders.


• Help recruit and interview culinary leaders across the portfolio.

Food safety and compliance

• Set food safety and sanitation policies that meet the FDA Food Code, state and local health codes, and HACCP principles.


• Conduct kitchen audits and mock inspections, and coach teams to close gaps before state surveys.


• Keep allergen and diet-order procedures current to prevent resident harm.

Financial performance and purchasing

• Hold communities to raw food cost targets of [$X.XX per resident day] and help them recover when costs run high.


• Work with the group purchasing organization (GPO) and broadline distributors [e.g., Sysco, US Foods] on the order guide, product specs and contract compliance.


• Evaluate new products, run cuttings and tastings, and look for savings that don't lower quality.

Openings, transitions and special projects

• Lead culinary setup for new communities and acquisitions: kitchen design input, equipment lists, menus, hiring and opening training.


• Stabilize communities in transition, stepping in as interim chef when needed.


• Support marketing and sales with signature events, tastings for prospective residents and family events.


• Stay current on senior dining trends and bring new ideas to the dining program.

Requirements

Qualifications

Required

• Culinary degree from an accredited program, or equivalent professional experience.


• 8+ years of progressive culinary experience, including 3+ years as an Executive Chef.


• 2+ years in multi-unit or corporate culinary leadership.


• Experience in senior living, healthcare, hospitality or contract food service.


• ServSafe Manager certification, or ability to earn it within 90 days of hire.


• Working knowledge of therapeutic diets, texture-modified diets and IDDSI.


• Valid driver's license, reliable transportation and ability to travel overnight.

Preferred

• Certified Dietary Manager (CDM, CFPP) or ACF certification such as Certified Executive Chef (CEC).


• Experience opening new communities or integrating acquisitions.


• Familiarity with state assisted living rules and CMS long-term care dining requirements.


• Experience with menu management software and GPO purchasing programs.


• Bilingual English/Spanish.

Skills

• Creative, scratch-cooking chef who can cook for scale without losing quality.


• Teaches clearly and builds confidence in cooks with a wide range of skill levels.


• Reads P&Ls and manages food cost, labor and inventory.


• Communicates warmly with residents, families and community leaders.


• Organized enough to run several communities and projects at once.


• Comfortable with Microsoft Office or Google Workspace.

Physical requirements and work environment:

• Stand and walk for 8+ hours in commercial kitchens.


• Lift and carry up to 50 lbs.


• Work safely around heat, open flame, sharp tools, wet floors and cleaning chemicals.


• Travel by car and air, often with overnight stays; flexible hours including some evenings, weekends and holidays.