Executive Chef

Jobtome; Farmington (MN); On-site; USD 90,000 - 120,000; Full time

Job summary

Brookside Commons in Farmington Hills, MI seeks an Executive Chef to lead the Dietary Services team, oversee meals for residents, guests, families, and staff, and create a welcoming dining experience.

You will manage daily operations, collaborate with the Registered Dietitian on menus, ensure safety/quality, and control costs while mentoring staff.

This full-time role may require evenings and weekends with strong leadership and 5+ years of culinary management experience.

Qualifications

• Five years of progressive culinary or food service management experience.
• Three years of supervisory or management experience.
• ServSafe Manager Certification or ability to obtain within 90 days of hire.
• Strong leadership, organization, communication, and customer service skills.
• Ability to manage budgets, inventory, staffing, and competing priorities.

Responsibilities

• Lead daily dietary operations: meals, service, staffing, scheduling.
• Ensure meals are appealing and meet menus, recipes, production sheets, and dietary needs.
• Collaborate with RD and leadership on menus and nutrition concerns.
• Monitor quality, presentation, portions, and service standards.
• Hire, train, coach, and evaluate staff to build a strong team.
• Manage food, labor and supplies; oversee purchasing and inventory.
• Maintain food safety, sanitation, and temperature controls.
• Prepare for inspections; keep records; drive quality improvement.
• Conduct resident satisfaction rounds and meal observations; address concerns.
• Support special meals, holidays, events, and catering as needed.

Skills

Leadership

Organization

Communication

Customer service

Budgeting

Inventory management

Staffing

Staff training

Education

High school diploma or GED

ServSafe Manager Certification

Job description

Job DescriptionJob DescriptionExecutive Chef

Riverside Commons | Farmington Hills, MI

Are you a culinary leader who takes pride in serving food people look forward to? Brookside Commons is seeking an Executive Chef to lead the Dietary Services Department at our senior living community. You’ll guide the kitchen team, oversee daily meal service, and help create a welcoming dining experience for residents, guests, families, and staff.

What You’ll Do

• Lead daily dietary operations, including meal preparation, service, staffing, and scheduling.
• Ensure meals are appealing, consistent, and prepared according to approved menus, recipes, production sheets, and residents’ dietary needs.
• Work with the Registered Dietitian and facility leadership on menu planning and nutrition-related concerns.
• Monitor food quality, presentation, portion control, and service standards.
• Build a strong team through hiring, training, coaching, and performance feedback.
• Manage food, labor, and supply costs;
  oversee purchasing, inventory, receiving, storage, and product rotation.
• Maintain food safety, sanitation, infection prevention, and temperature-monitoring practices.
• Keep the department prepared for inspections and surveys, maintain required records, and participate in quality improvement activities.
• Conduct resident satisfaction rounds and meal observations, and follow up on concerns.
• Support special meals, holidays, facility events, and catering as needed.

What You’ll Bring

• High school diploma or GED.
• At least five years of progressive culinary or food service management experience.
• At least three years of supervisory or management experience.
• Current ServeSafe Manager Certification, or the ability to obtain it within 90 days of hire.
• Strong leadership, organization, communication, and customer service skills.
• The ability to manage budgets, inventory, staffing, and competing priorities in a busy food service environment.

Preferred: A degree in culinary arts, hospitality, food service management, or a related field;
experience in healthcare, long‑term care, skilled nursing, rehabilitation, or senior living;
and experience managinga high‑volume food service operation.

Work Environment

This is a full‑time, exempt position in a healthcare food service environment. The role may require evening, weekend, holiday, or extended hours based on operational needs. The position involves standing and walking for extended periods, working around kitchen equipment and hot surfaces, and lifting up to 50 pounds.

If you’re ready to lead a hardworking culinary team and make mealtime a meaningful part of each day, we’d love to hear from you.