Executive Chef

Atria Senior Living, Inc.; Macon (GA); On-site; USD 65,000 - 90,000; Full time

Job summary

Atria Senior Living, Inc. is seeking an Executive Chef to oversee daily kitchen and dining operations in our Georgia community. You will lead staff, manage budgets, and ensure high guest satisfaction while maintaining compliance with company standards.

The role requires strong leadership, vendor management, and a passion for hospitality. You will collaborate with community leaders to plan events and ensure exceptional dining experiences for residents and guests.

Qualifications

• Five or more years culinary experience in the hospitality industry.
• High School Diploma or GED.
• Strong organization and time management skills.
• Food handlers permit as required by state law and/or Company standards.
• Must possess valid driver's license.

Responsibilities

• Interviewing, hiring, training, developing, and performance managing assigned staff; schedule hours, breaks and meal periods.
• Maintain monthly and annual budgets for Culinary Services, including documenting monthly spend on food, supplies, and labor.
• Maintain inventory of kitchen supplies, small wares, and table ware.
• Ensure purchasing standards and vendor relationships are maintained; use approved vendors.
• Ensure all food is prepared, stored, and served according to Company standards and legal requirements.
• Meet regularly with residents and family members to confirm high satisfaction levels.
• Ensure staff deliver high levels of customer service and collaborate with front-of-house and back-of-house teams.
• Support Engage Life events, special events, banquets, and theme meals.

Skills

Culinary leadership

Staff training

Budget management

Vendor relations

Food safety

Customer service

Education

High School Diploma or GED

Tools

Microsoft Word

Outlook

Excel

Job description

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

• Five (5) or more years Culinary Experience in the hospitality industry.
• High School Diploma or General Education Degree (GED).
• Strong organization and time management skills.
• Able to resolve problems of dissatisfied customers and/or employees.
• Food handlers permit as required by state law and/or Company standards.
• 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.
• Must satisfactorily meet and be in compliance with Company motor vehicle policy standards.