Dining Services IL - Executive Chef

Senior Living Hospitality Group; Southbury (CT); On-site; USD 85,000 - 125,000; Full time

Job summary

Senior Living Hospitality Group is seeking an Executive Chef to lead culinary operations for residents and guests. You will develop seasonal menus, supervise kitchen staff, and ensure high-quality meals with strict health and safety standards.

The role requires strong leadership, menu planning expertise, and budgeting skills to maintain cost controls in a senior living setting.

Qualifications

• Culinary degree or equivalent experience in high-volume kitchens.
• Minimum 5 years culinary leadership experience in hospitality or senior living settings.
• Strong knowledge of nutrition, dietary needs, and menu planning.
• Excellent team leadership, organizational, and problem-solving skills.
• ServSafe certification required.

Responsibilities

• Develop and oversee seasonal menus that meet resident preferences and dietary needs.
• Ensure all meals are prepared to high-quality standards and plated attractively.
• Supervise and train kitchen staff, ensuring consistency in food preparation and presentation.
• Manage inventory, food costs, and vendor relationships to maintain budgetary goals.
• Ensure compliance with local, state and federal health and safety regulations.
• Collaborate with Dining Services team to create special event menus and catering services.
• Maintain a clean and organized kitchen environment.

Skills

Culinary leadership

Team leadership

Menu development

Budgeting

Health & safety

Education

Culinary degree or equivalent experience

Job description

Executive Chef

The Executive Chef is responsible for overseeing all culinary operations, ensuring high-quality food preparation, menu development, and compliance with health and safety regulations. This role involves leading the kitchen staff, managing inventory, and ensuring a superior dining experience for residents and guest.

Key Responsibilities:

• Develop and oversee seasonal menus that meet resident preferences and dietary needs.
• Ensure all meals are prepared to high-quality standards and plated attractively.
• Supervise and train kitchen staff, ensuring consistency in food preparation and presentation.
• Manage inventory, food costs, and vendor relationships to maintain budgetary goals.
• Ensure compliance with local, state and federal health and safety regulations.
• Collaborate with Dining Services team to create special event menus and catering services.
• Maintain a clean and organized kitchen environment.

Qualification & Requirements:

• Culinary degree or equivalent experience in high-volume kitchens
• Minimum of 5 years culinary leadership experience in hospitality or senior living settings
• Strong knowledge of nutrition, dietary needs, and menu planning
• Excellent team leadership, organizational, and problem-solving skills
• ServSafe certification required

Work Environment & Physical Requirements:

• Standing for extended periods, lifting up to 50lbs., exposure to hot and cold environments.
• Fast paced kitchen environment with frequent use of sharp tools and heavy equipment.
• Ability to work weekends, holidays, and flexible shifts as needed.