Executive Chef

Asbury Communities; Gaithersburg (MD); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

401K with match

PTO and paid holidays

Job summary

Asbury Communities seeks an Executive Chef to lead the back-of-house culinary operations for skilled nursing and assisted living across our Maryland campuses.

You will oversee healthcare diet production, ensure IDDSI compliance, maintain sanitation, and drive resident satisfaction through upscale dining, menu execution, and staff development.

Qualifications

• 7–10 years of culinary leadership experience required.
• 3–5 years in healthcare, senior living, rehabilitation, or skilled nursing culinary operations strongly preferred.
• Experience managing therapeutic diet production and texture-modified diets required.
• Experience with IDDSI standards, healthcare tray line systems, and regulatory compliance strongly preferred.
• Experience in upscale dining, catering, café operations, and special event programming preferred.
• Experience leading large culinary teams in a high-volume environment preferred.
• High School Diploma or GED required; Culinary degree or formal culinary training preferred.
• ServSafe Certification required.

Responsibilities

• Direct and oversee all healthcare culinary production for Wilson and Kindley operations.
• Ensure all meals are prepared according to therapeutic diet orders, physician orders, resident preferences, and IDDSI standards.
• Oversee production and execution of: Regular diets, Texture-modified diets, Pureed diets, Mechanical soft diets, Renal diets, Diabetic diets, Low sodium diets, Allergy-sensitive meals, Thickened liquid requirements.
• Ensure accurate tray assembly, portioning, meal ticket accuracy, and timely meal delivery to maintain proper food temperatures and resident safety.
• Maintain consistency in food quality, flavor, presentation, and nutritional integrity across all healthcare dining operations.
• Monitor and enforce proper HACCP procedures, cooling logs, reheating standards, temperature logs, and sanitation documentation.
• Support achievement of departmental financial goals including: Food cost targets, Labor management, Waste reduction, Inventory control, Purchasing compliance.
• Monitor inventory levels, ordering practices, and product utilization.
• Ensure efficient production scheduling and labor deployment.
• Maintain integrity of standardized recipes, portion controls, and production systems.
• Collaborate with Dining leadership on operational improvements and resident satisfaction initiatives.

Skills

Culinary leadership

Healthcare dining

High-volume dining

Team leadership

Upscale dining

Therapeutic diets

IDDSI standards

Regulatory compliance

Education

High School Diploma or GED

Culinary degree or formal culinary training

Tools

ServSafe Certification

Job description

Today is a new day. At Asbury we’re filling it with more laughter, more possibilities, more ways to give back, all backed by support for whatever life brings your way. We are an organization with a mindset to help others, a place where seniors continue to teach, learn, and grow, a certified Great Place to Work where you can build a purposeful career. Let’s do all the good we can in this world – together.

Asbury Methodist Village, a part of Asbury Communities, Inc., the 14th-largest, not-for-profit continuing care retirement community system in the United States as ranked by LeadingAge Ziegler. It’s a welcoming environment unmatched in other continuing care retirement communities (CCRCs) in Maryland. In addition, Asbury Methodist Village is proud to hold EAGLE accreditation from the United Methodist Association of Health & Welfare Ministries.

Come join our team that continues the legacy of servingthe seniors of Montgomery County, MD and surrounding communities.

Schedule & Compensation

• Full-Time Position, 40 hours weekly
• Every other weekend and holiday required
• Pay: $85,000-$90,000/annually

Job Description

The Executive Chef is responsible for leading all back-of-house culinary operations for skilled Nursing and Assisted Living while supporting campus-wide culinary initiatives, café operations, resident engagement programming, and special events.

This position oversees all culinary production, healthcare diet compliance, food safety systems, kitchen sanitation, regulatory readiness, menu execution, and culinary team leadership across healthcare dining operations. The Executive Chef ensures meals are produced safely, efficiently, therapeutically correct, and served at the highest quality standards for residents in skilled nursing, assisted living, rehabilitation, memory care, and healthcare environments.

The Executive Chef must possess strong healthcare culinary experience including therapeutic diets, texture-modified diets, IDDSI standards, allergy management, sanitation compliance, and production systems within a regulated healthcare setting. This role also requires elevated culinary expertise to support upscale resident experiences, café operations, special events, action stations, and campus culinary programming.

This leader works collaboratively with Clinical Nutrition, Nursing, Operations, and Dining leadership to ensure exceptional resident satisfaction, operational excellence, and regulatory compliance.

• Direct and oversee all healthcare culinary production for Wilson and Kindley operations.
• Ensure all meals are prepared according to therapeutic diet orders, physician orders, resident preferences, and IDDSI standards.
• Oversee production and execution of:
  • Regular diets
  • Texture-modified diets
  • Pureed diets
  • Mechanical soft diets
  • Renal diets
  • Diabetic diets
  • Low sodium diets
  • Allergy-sensitive meals
  • Thickened liquid requirements
• Ensure accurate tray assembly, portioning, meal ticket accuracy, and timely meal delivery to maintain proper food temperatures and resident safety.
• Maintain consistency in food quality, flavor, presentation, and nutritional integrity across all healthcare dining operations.
• Monitor and enforce proper HACCP procedures, cooling logs, reheating standards, temperature logs, and sanitation documentation.
• Support achievement of departmental financial goals including:
  • Food cost targets
  • Labor management
  • Waste reduction
  • Inventory control
  • Purchasing compliance
• Monitor inventory levels, ordering practices, and product utilization.
• Ensure efficient production scheduling and labor deployment.
• Maintain integrity of standardized recipes, portion controls, and production systems.
• Collaborate with Dining leadership on operational improvements and resident satisfaction initiatives.

Qualifications

• Minimum of 7–10 years of culinary leadership experience required.
• Minimum of 3–5 years in healthcare, senior living, rehabilitation, or skilled nursing culinary operations strongly preferred.
• Experience managing therapeutic diet production and texture-modified diets required.
• Experience with IDDSI standards, healthcare tray line systems, and regulatory compliance strongly preferred.
• Experience in upscale dining, catering, café operations, and special event programming preferred.
• Experience leading large culinary teams in a high-volume environment preferred.
• High School Diploma or GED required; Culinary degree or formal culinary trainingpreferred.
• ServSafe Certification required.

Additional Information

Depending upon the status of the position, Asbury offers generous benefits including

• medical, dental, and vision coverage
• 401K with match
• PTO and paid holidays

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.