Executive Chef

Holiday by Atria; Boyertown (Berks County); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Paid holidays

PTO

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) employer match

Tuition reimbursement (U.S Based)

Job summary

Atria Senior Living is seeking an Executive Chef to lead day-to-day kitchen and dining operations within a community. You will drive hospitality, ensure resident satisfaction, and supervise a culinary team to deliver high-quality meals aligned with budget and policy.

The role requires strong culinary experience, leadership, and the ability to collaborate with community staff to create engaging dining experiences for residents and guests.

Qualifications

• High school diploma or GED required; culinary degree or certification preferred.
• Minimum 5+ years of culinary experience in hospitality.
• Proven experience supervising kitchen staff and working in a team.
• Valid driver’s license may be required for some roles.
• Food handler permit and HACCP knowledge may be required by policy.
• Strong organization, attention to detail, and time management skills.
• Basic computer skills in Word, Outlook and Excel.

Responsibilities

• Oversee day-to-day kitchen and dining room operations.
• Lead interviewing, hiring, training, and performance management of staff.
• Maintain monthly and annual budgets for Culinary Services and monitor spend.
• Manage inventory of kitchen supplies and ensure proper purchasing standards.
• Ensure food is prepared, stored, and served to company standards and regulations.
• Meet with residents and families to maintain high satisfaction levels.
• Collaborate with leadership to market the community and improve service levels.
• Act as manager on duty as required and support engage life events.

Skills

Culinary experience

Supervising staff

English communication

Food safety / HACCP

Time management

Computer basics

Driver's license

Education

High School Diploma or GED

Culinary Arts Degree or Chef Certification

Tools

Microsoft Word

Outlook

Excel

Job description

We create communities where employees thrive in their work, helping our residents thrive in their homes.

Atria Senior Living’s family of brands has openings for individuals looking for a career with outstanding benefits, including:

• Paid holidays and PTO
• Community employees may receive annual anniversary rewards dependent on classification.
• Benefits package also includes Health, Dental, Vision, and Life Insurance
• Retirement Savings Plan / 401(k) employer match
• Tuition reimbursement (U.S Based Communities)
• Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location

As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance.

• High School Diploma or General Education Degree (GED).
• Culinary Arts Degree and/or Chef Certification strongly preferred.
• Communicate effectively in English, verbally and in writing, with residents, staff, and vendors.
• Five (5) or more years Culinary Experience in the hospitality industry.
• Demonstrated experience in supervising staff and working in a team setting.
• Food handlers permit as required by applicable law and/or Company standards. HACCP certification may be required.
• Adherence to Company appearance and dress code policies.
• Strong organization, detail orientation, and time management skills.
• Basic computer skills - Microsoft Word, Outlook, and Excel.
• Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle).
• Must possess valid driver's license.

In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community. You drive a culture of hospitality and ensure that residents’ tastes are indulged and their suggestions implemented. You act as a manager on duty as required.

• Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods.
• Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor.
• Maintain the appropriate inventory of kitchen supplies, small wares, and table ware.
• Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.
• Ensure that all food is prepared, stored, and served according to Company standards and legal requirements.
• Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.
• Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service.
• Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident’s and/or other guests’ expectations.
• Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.
• Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company.
• Maintain employee satisfaction and engagement scores at or above the Company standard.
• Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times.
• Conduct and participate in department meetings, in-services, and pre-meal stand ups.
• Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs.
• Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals.
• Work closely with the Community Sales team and community staff to market the community.
• Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements.
• Act as a manager on duty as required.
• May perform other duties as needed and/or assigned.