Executive Chef

Holladay Park Plaza

Portland (OR)

On-site

USD 85,000 - 95,000

Full time

14 days+

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Benefits offered by this job

401(k) with 4% match

Medical, Dental, Vision Benefits

Employer-contributed retirement plan

Generous PTO

Company paid life insurance

Discounted parking

Access to swimming pool and fitness center

Scholarship Opportunities

Employee Appreciation Programs

PayActiv (early wage access)

Job summary

A premier upscale senior living community in Portland is seeking an experienced Executive Chef to lead culinary operations across various dining services. The ideal candidate will have at least 5 years of relevant experience, a strong commitment to food safety, and the ability to mentor a diverse culinary team. This role includes managing menu planning, ensuring quality compliance, and fostering a positive dining environment for residents, with competitive compensation and comprehensive benefits provided.

Qualifications

Minimum of 5 years of experience as an Executive Chef or equivalent.
Ability to mentor and develop culinary staff effectively.
Strong understanding of dietary needs and preferences.

Responsibilities

Drive success in Dining Services by leading a culinary team.
Maintain high standards in food safety and quality control.
Oversee budgeting and financial performance in culinary operations.
Build strong relationships with residents through personalized dining experiences.

Skills

Leadership

Culinary skills

Menu planning

Cost control

Food safety compliance

Education

Valid Food Handlers card

ServSafe Food Safety Manager certificate

Job description

Join to apply for the Executive Chef role at Holladay Park Plaza

Overview

Holladay Park Plaza, Portland’s premier upscale senior living community, is seeking an experienced Executive Chef with a minimum of 5 years of experience in Executive Chef or equivalent roles to lead our team of culinary professionals and oversee all culinary activities for our fine‑dining restaurant, upscale casual Bistro, catering services, and all other areas of our culinary program.

About The Role

As a leader in the department, you will drive success in Dining Services by consistently developing, mentoring, and holding all members of the Dining and Nutritional teams accountable to their job descriptions. Your leadership will be guided by a strong sense of ownership, a commitment to excellence, and your vision and expectations for the team. You will foster positive, genuine, and transparent relationships with the residents, aligned with the Pacific Retirement Services (PRS) Core Values, while ensuring adherence to all Dining Services policies and procedures.

Compensation: $85,000 - $95,000 annually DOE

What You’ll Be Doing

Champion Pacific Retirement Services (PRS) culture by ingraining our Mission (“Empower people to lead meaningful lives as they age.”), Vision (“Shaping a future where aging is embraced as an opportunity to thrive.”) and Core Values (“We Speak Up, We Step Up, We Lift Up, We Team Up”) into all aspects of your role.
Build strong relationships with residents and team members through empathy, genuine communication, and a focus on creating inviting, personalized dining experiences. Maintain a visible leadership presence in dining venues, especially during key meal periods, and actively participate in resident and team events.
Lead Culinary Operations & Team Development – Oversee all back‑of‑house culinary functions, including recipe creation, menu planning, catering, and healthcare cuisine. Ensure menus reflect balanced, high‑quality options that meet resident preferences and dietary needs. Train, coach, and mentor culinary staff, ensuring consistent onboarding, skill development, and adherence to policies, procedures, and service standards.
Ensure Quality, Compliance & Safety – Maintain exemplary results on corporate assessments, satisfaction surveys, and health inspections by upholding rigorous food safety, sanitation, and quality control standards. Monitor kitchen equipment, cleanliness, and repair needs. Use temperature, sanitation, and waste logs to ensure regulatory compliance and operational excellence.
Drive Operational & Financial Performance – Collaborate with leadership to develop and manage departmental budgets, control costs, maintain proper staffing levels, and provide accurate financial record keeping. Respond quickly and effectively to areas needing improvement while ensuring operations align with budgetary, regulatory, and quality standards.
Collaborate & Innovate for Resident Satisfaction – Partner with the Dining Services Director, Registered Dietician, Corporate Culinary leadership, and outside agencies to enhance dining programs. Integrate menu items into the MealTracker Nutritional Software System, develop seasonal and daily menus, and continually evaluate team and program effectiveness for innovation and improvement.

Benefits