Executive Chef

Atria Senior Living, Inc.; Napa (CA); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player is seeking a dedicated Executive Chef to lead culinary operations in a vibrant community. In this role, you will oversee kitchen staff, manage budgets, and ensure exceptional dining experiences for residents. Your leadership will foster a culture of hospitality and teamwork, while your culinary expertise will elevate the dining standards. This position offers a unique opportunity to make a meaningful impact in a community-focused environment, where your passion for food and service will shine. If you have a flair for culinary excellence and a commitment to customer satisfaction, this role is perfect for you.

Qualifications

• 5+ years of culinary experience in the hospitality industry.
• Culinary Arts Degree and/or Chef Certification preferred.
• Strong organization and time management skills.

Responsibilities

• Manage kitchen operations and staff for high-quality dining experiences.
• Maintain budgets and inventory for the Culinary Services department.
• Ensure compliance with food safety standards and customer satisfaction.

Skills

Culinary Experience

Staff Supervision

Customer Service

Budget Management

Organization Skills

Effective Communication

Education

High School Diploma or GED

Culinary Arts Degree

Tools

Microsoft Word

Microsoft Outlook

Microsoft 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

• High School Diploma or General Education Degree (GED).
• Culinary Arts Degree and/or Chef Certification strongly preferred.
• Communicate effectively in English, verbally and in writing, with residents, staff, and vendors.
• Five (5) or more years Culinary Experience in the hospitality industry.
• Demonstrated experience in supervising staff and working in a team setting.
• Food handlers permit as required by applicable law and/or Company standards. HACCP certification may be required.
• Adherence to Company appearance and dress code policies.
• Strong organization, detail orientation, and time management skills.
• 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.