Executive Chef

Forefront; Saginaw (MI); On-site; USD 65,000 - 85,000; Full time

Job summary

Forefront is seeking an Executive Chef to lead culinary operations. This role is vital for ensuring high-quality dining experiences and effective team leadership in Saginaw, Michigan. The Executive Chef will oversee all culinary aspects, manage budgets, and ensure compliance with safety regulations.

Ideal candidates possess a Culinary Arts Degree and significant experience in culinary management. This exempt salaried position entails flexible working hours, contributing to a dynamic dining experience while controlling costs effectively.

Qualifications

• Experience as a lead culinary professional in a high-volume environment.
• Strong leadership abilities in a kitchen setting.
• Proficient in financial management related to food services.

Responsibilities

• Lead culinary operations and ensure food quality.
• Own food cost, labor cost management, and budget development.
• Recruit and develop culinary talent and foster teamwork.
• Ensure compliance with health and safety standards.
• Drive resident satisfaction and culinary experience enhancement.

Skills

Culinary Operations

Menu Development

Team Leadership

Budget Management

Food Safety Compliance

Education

Culinary Arts Degree or Equivalent

Job description

Overview

The Executive Chef is the senior culinary leader responsible for the overall success of dining operations at a Forefront-managed community or account. This role has full accountability for food quality, resident/patient satisfaction, financial performance, culinary team leadership, regulatory compliance, and innovation. The Executive Chef serves as both a hands-on culinary leader and strategic operator, ensuring exceptional dining experience while maintaining strong cost controls, operational standards, and team development.

Position Type

This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.

Essential Functions And Duties

• Culinary Leadership & Quality
  • Lead all culinary operations including production, menu execution, catering, and special events.
  • Ensure consistent delivery of high-quality, scratch or fresh-prepared food aligned with Forefront standards.
  • Develop and execute seasonal menus, resident-driven programs, and special dining events.
  • Maintain presentation, taste, and service standards at all times.
  • Champion innovation, resident engagement, and culinary experience enhancement.
• Financial & Operational Performance
  • Own food cost, labor cost, and controllable expense performance.
  • Develop and manage budgets, forecasts, and purchasing strategies.
  • Implement inventory controls, ordering systems, and waste reduction programs.
  • Deliver financial results aligned with contractual and company targets.
  • Partner with the General Manager and Regional leadership on performance strategy.
• Team Leadership & Talent Development
  • Recruit, train, develop, and retain high-performing culinary teams.
  • Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff.
  • Build strong bench strength, succession planning, and training programs.
  • Foster a culture of accountability, professionalism, teamwork, and pride.
  • Conduct performance evaluations, coaching, and corrective action when needed.
• Safety, Sanitation & Compliance
  • Ensure full compliance with all health department, ServSafe, HACCP, OSHA, CMS, and company standards.
  • Lead kitchen sanitation, food safety, and inspection readiness at all times.
  • Maintain documentation, training logs, and audit readiness.
  • Drive a strong culture of food safety and workplace safety.
• Resident / Client Experience
  • Partner with residents, patients, clients, and leadership to drive satisfaction.
  • Participate in resident councils, food committees, tastings, and feedback sessions.
  • Respond proactively to concerns and continuously improve the dining experience.
  • Represent Forefront and the culinary program in a highly professional manner.
• Program & Concept Execution
  • Execute corporate programs, standards, and culinary initiatives.
  • Support special events, marketing initiatives, and community engagement activities.
• Travel
  • Occasional travel for company meetings by car and/or plane may be required.

General Responsibilities

• Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
• Attends department meetings as required.
• Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
• Completes mandatory training and competencies annually.

AAP/EEO Statement

Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.

Other Duties As Assigned

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.