Executive Chef

NEXDINE, LLC; United States; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health, dental and vision insurance

Company-paid life insurance

401(k) savings plan

Paid vacation, holiday and sick time

Employee Assistance Program (EAP)

Plus various perks!

Job summary

NEXDINE Hospitality is seeking an Executive Chef for a full-time role in Tulsa, OK. The chef will lead culinary operations in a Senior Living Community, drive menu development, and manage food quality, safety, and presentation. You will also oversee budgeting, payroll, and client relations to ensure exceptional service.

The position requires 3-5 years in corporate dining, ServSafe and Allergen Awareness certifications, and a strong leadership presence to mentor staff and maintain high standards.

Qualifications

• 3-5 years' experience in food service management specifically corporate dining.
• ServSafe Certification required.
• Allergen Awareness Certification required.

Responsibilities

• Manage menu writing and cost control.
• Oversee food production, execution, and presentation.
• Maintain vendor relationships and purchasing.
• Lead and develop hourly staff and kitchen team.
• Ensure safety, sanitation, and quality standards.

Skills

Leadership

Menu costing

Vendor relations

Education

High School diploma or equivalent

Culinary School degree

Tools

Microsoft Office Suite

Job description

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: Full-Time Executive Chef
Location: Tulsa, OK
Schedule: Full time
Salary: $65,000.00

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

Benefits

YES! Eligibility Begins on First Day Details below We provide our full-time colleagues with a generous compensation and benefits package, training and development and growth opportunities. We provide resources, rewards, and incentives to our valued colleagues.

• Health, dental and vision insurance
• Company-paid life insurance
• Many supplemental insurances
• 401(k) savings plan
• Paid vacation, holiday and sick time
• Employee Assistance Program (EAP)
• Plus various perks!

Pay Frequency

Paid Weekly - Direct Deposit

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.