Executive Chef

Atria Senior Living; Copley Township (OH); On-site; USD 58,000 - 67,000; Full time

Benefits offered by this job

Paid holidays and PTO

Health, Dental, Vision Insurance

Life Insurance

401(k) employer match

Tuition reimbursement

Job summary

Atria Senior Living in Ohio seeks an Executive Chef to lead the kitchen and dining venue within the community, driving hospitality and ensuring residents’ tastes are indulged. You will act as manager on duty as required and implement high service standards.

You’ll hire, train, and supervise staff, manage budgets for Culinary Services, maintain inventory and vendor relationships, and ensure compliance with safety and company policies. This role requires strong leadership and HACCP awareness.

Qualifications

• High School Diploma or GED required.
• 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.

Responsibilities

• Interviewing, hiring, training, developing, and performance managing assigned staff, including scheduling of hours, breaks, and meal periods.
• Maintain monthly and annual budgets for the Culinary Services department, including documenting monthly spend on food, supplies, and labor.
• Maintain inventory of kitchen supplies, small wares, and tableware.
• Ensure purchasing standards and vendor relationships are maintained.
• Prepare, store, and serve all food according to Company standards and legal requirements.
• Meet regularly with residents and family to ensure high satisfaction levels.
• Work with staff to ensure high levels of customer service.
• Coordinate front-of-house and back-of-house to deliver a superior dining product.
• Maintain documentation and reports for budgets and responsibilities.
• Maintain employee satisfaction and engagement scores at or above Company standards.
• Delegate tasks to ensure cleanliness and quality of kitchen and dining areas.

Skills

Culinary experience

Staff supervision

English communication

Time management

MS Word/Outlook/Excel

Driving responsibilities

Education

High School Diploma or GED

Culinary Arts Degree and/or Chef Certification

Tools

HACCP knowledge

Job description

Overview

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.

Responsibilities

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.

Qualifications

• 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.

Salary Range

Range from $58,000.00/yr - $66,700.00/yr, dependent on prior work history and experience