Executive Chef

Bridge Senior Living; Franklin (TN); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Tuition reimbursement

Competitive pay

401(k) with company match

Next Day Pay with PayActiv

Health insurance

Job summary

Bridge Senior Living invites an Executive Chef to lead a high-end dining program in our Franklin, TN community. You will supervise kitchen staff, plan menus, and oversee inventory and sanitation to meet strict standards.

You will collaborate with a Dietitian on nutrition and therapeutic diets while ensuring compliance and quality. This role offers tuition reimbursement after 3 months, competitive pay, a 401(k) match, and health benefits for full-time staff.

Qualifications

• As Executive Chef, supervise, direct and train kitchen staff in safe, efficient dining operations.
• Ensure menu planning and high-quality food preparation per standards.

Responsibilities

• Plan and oversee fine dining experiences in the community, including menu planning and presentation.

Skills

Serve safe certificate

Food handler's permit

5+ years high-volume dining

Education

Culinary degree or equivalent training

Job description

Make a difference in the lives of others while personally thriving!

Join Bridge Senior Living - a certified Great Place to Work (2025-2026)!

Now Hiring!!

What you can expect as an Executive Chef with us:

• Tuition Reimbursement eligibility after three months of full-time employment
• Competitive pay
• 401(k) with company match
• Next Day Pay with PayActiv
• Offering health insurance benefits starting at $80 per month for full‑time associates

Qualification of an ideal Executive Chef:

• Culinary degree or equivalent training
• Serve safe certificate
• Must possess a valid food handler's permit
• At least 5 years of experience in a high‑volume, high‑end food service environment (hotel/resort).

Executive Chef Job Summary:

As an Executive Chef, you will supervise, direct and train kitchen staff in preparing and cooking food to ensure an efficient and safe dining department. Responsible for menu planning and food preparation in accordance with federal, state, and local standards, guidelines, and regulations.

• Plan and oversee the fine dining experience in the community, including menu planning and presentation
• Take weekly inventory of all dinning service supplies and place orders when needed
• Establish, enforce, and maintain proper sanitation and safety in food preparation areas
• Consult with Dietician on issues of nutrition compliance and therapeutic diets
• Plan, direct, and evaluate activities of the cooking staff personnel and functions

EEO Statement:

We are an Equal Employment Opportunity employer committed to providing equal opportunity in all of our employment practices, including selection, hiring, assignment, re‑assignment, promotion, transfer, compensation, discipline, and termination. The Company prohibits discrimination, harassment, and retaliation in employment based on race; color; religion; genetic information; national origin; sex (including same sex); sexual orientation; gender identity; pregnancy, childbirth, or related medical conditions; age; disability or handicap; citizenship status; service member status; or any other category protected by federal, state, or local law.

Attention Applicants: If you are an individual with a disability and require a reasonable accommodation to complete any part of the application process, please let us know. Likewise, if you are limited in the ability to access or use this online application process and need an alternative method for applying, we will determine an alternate way for you to apply. Please contact [e-mail] or 1-888-883-1796 for assistance with an accommodation.