Executive Chef

Apploi; Farmington Hills (MI); Presencial; USD 70.000 - 95.000; Jornada completa

Descripción de la vacante

You will manage budgets, staffing, scheduling, and menu planning with the Registered Dietitian and facility leadership, ensuring nutrition and service standards. A strong leader with healthcare-food-service experience is preferred.

Formación

• High school diploma or GED required.
• 5+ years progressive culinary or food service management experience.
• 3+ years supervisory or management experience.
• ServeSafe Manager Certification or ability to obtain within 90 days.
• Strong leadership, organization, communication, and customer service skills.
• Ability to manage budgets, inventory, staffing, and competing priorities.

Responsabilidades

• Lead daily dietary operations, including meal preparation, service, staffing, and scheduling.
• Ensure meals are appealing and prepared per menus, recipes, production sheets, and dietary needs.
• Collaborate with Registered Dietitian and facility leadership on menu planning.
• Monitor food quality, presentation, and portion control.
• Build a strong team through hiring, training, coaching, and feedback.
• Manage food, labor, and supply costs; oversee purchasing and inventory.
• Maintain food safety, sanitation, and temperature-monitoring practices.
• Prepare for inspections, maintain records, and participate in quality initiatives.
• Conduct resident satisfaction rounds and meal observations, address concerns.
• Support special meals, holidays, events, and catering as needed.

Conocimientos

Leadership

Communication

Customer service

Budget management

Educación

High school diploma or GED

Culinary arts degree (preferred)

Descripción del empleo

Executive 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 managing a 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.

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