Executive Chef

Atria Senior Living, Inc.; Northern (KY); Hybrid; USD 65,000 - 90,000; Full time

Job summary

Atria Senior Living, Inc. is seeking an Executive Chef to lead day-to-day kitchen and dining operations in the community. You will manage staffing, training, and performance, drive hospitality, and ensure residents' tastes are met with high service standards.

You will oversee budgets, purchasing, vendor relationships, and compliance with food safety rules, while collaborating with residents, families, and leadership to deliver exceptional dining experiences.

Qualifications

• GED is required; culinary degree or chef certification preferred.
• Five or more years of culinary experience in hospitality.
• Experience supervising staff and working in a team.
• Food handlers permit and HACCP may be required by law.
• Strong organizational and time-management skills; detail oriented.
• Basic computer skills: Word, Outlook, Excel; valid driver’s license.

Responsibilities

• Oversee day-to-day kitchen and dining operations and staffing.
• Interview, hire, train, develop, and manage staff performance.
• Maintain budgets for Culinary Services and document spend.
• Ensure procurement standards and vendor relationships are strong.
• Verify food handling, storage, and service meet company standards and law.
• Meet with residents/families to ensure high satisfaction levels.
• Coordinate with staff to deliver excellent customer service.

Skills

Staff supervision

Budgeting

Vendor relations

Food safety

English communication

Operational planning

Education

GED

Culinary Arts Degree

Chef Certification

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

• 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.