Executive Chef

NEXDINE, LLC; Maryland; Híbrido; USD 3.640.000 - 5.005.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Bonus Eligibility

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off

Descripción de la vacante

NEXDINE Hospitality seeks an Executive Chef to lead culinary operations for a Senior Living Community. You will develop menus, manage cost control, ensure high-quality food production and presentation, and oversee catering operations while maintaining strong client relationships.

The role requires ServSafe and Allergen Awareness certifications, 3-5 years in corporate dining, and a high school diploma; culinary degree is preferred.

Formación

• High School diploma or equivalent; 3-5 years' experience in food service management, corporate dining.
• ServSafe Certification.
• Allergen Awareness Certification.

Responsabilidades

• Culinary: write menus and manage cost control using recipes and costing measures.
• Culinary: ensure quality of all food products and presentation standards.
• Culinary: oversee all food production, execution and catering operations.

Conocimientos

Culinary leadership

Menu writing

Cost control

Vendor relationships

Educación

High School diploma or equivalent

Culinary School degree or certificate

Herramientas

Microsoft Office Suite

Descripción del empleo

Who We Are: NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details:

• Position: Executive Chef
• Location: Remote (Must Reside in MD, DE, VA, WV, or D.C.)
• Hours: Full Time
• Pay Frequency: Weekly - Direct Deposit

What We Offer You:

• Bonus Eligibility
• Generous Compensation & Benefits Package
• Health, Dental & Vision Insurance
• Company-Paid Life Insurance
• 401(k) Savings Plan
• Paid Time Off: Vacation, Holiday, Sick Time
• Employee Assistance Program (EAP)
• Career Growth Opportunities
• Various Employee Perks and Rewards

Job Summary:

The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff.

Essential Functions and Key Tasks:

• Culinary:
• Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures
• Responsible for the quality of all food products and ensure that standards are met
• Responsible for all aspects of food production, execution and presentation
• Oversight of all aspects of catering operations
• Operations:
• Responsible for maintaining vendor partner relationships
• Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products
• Receiving food and supplies - must be able to lift items up to 40 pounds
• Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained
• Manage client relationships to maintain client satisfaction and account retention
• Financial:
• Manage department controllable expenses (P& L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
• Responsible for inventory management
• Submit financial reporting to the corporate office
• People:
• Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff
• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food
• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers
• Required Education and Experience:
• High School diploma or equivalent 3-5 years' experience in food service management specifically corporate dining
• Required Eligibility Qualifications:
• ServSafe Certification
• Allergen Awareness Certification
• Preferred Education and Experience:
• Culinary School degree or certificate
• Microsoft Office Suite
• Past Experience within Senior Living a Plus

Are you passionate about creating amazing experiences in the hospitality industry? Look no further than NEXDINE Hospitality! As a dynamic and innovative company, we take pride in delivering trusted dining, hospitality, fitness center, and facility management services to a diverse range of clients nationwide, including businesses, independent schools, higher education institutions, senior living communities, and hospitals. At NEXDINE, we believe in the power of authentic and transparent experiences, and we are dedicated to providing the best for our clients and their guests. Join our family of brands and be a part of a team that values responsiveness, creativity, and excellence. If you are driven by the desire to make a difference in the world of hospitality, explore the exciting opportunities that the NEXDINE Experience has to offer.