Executive Chef and Culinary Manager

Oxford Senior Living; Bloomfield (CT); On-site; USD 90,000 - 130,000; Full time

Job summary

Oxford Senior Living in Bloomfield, CT, is seeking an Executive Chef and Culinary Manager to lead all culinary operations and ensure exceptional food quality and guest satisfaction. You will oversee menu development, food production, kitchen staff management, and safety compliance, while driving culinary excellence and operational efficiency to align with the organization’s mission.

The role emphasizes staff leadership, resident-centered menu planning, dietary compliance, and collaboration with

Qualifications

• Associate's or Bachelor's degree required or preferred for this role.

Responsibilities

• Leads culinary operations to ensure exceptional food quality and guest satisfaction.
• Oversees menu development, food production, kitchen staff management, and sanitation compliance.
• Manages inventory control and budget performance; ensures regulatory compliance and safety standards.
• Participates in staff development, coaching, scheduling, and building a compassionate, mission-driven kitchen culture.
• Maintains strong communication with residents, staff, clergy, and leadership to support hospitality and dietary needs.

Education

Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Foodservice Management, or related field

Job description

• Location 467 Bloomfield Avenue,Bloomfield, CT, 06002,United States
• Job Category Executive Chef, Culinary , Hospitality
• Relocation Expense Covered No
• Employee Type Exempt
• Required Degree 2 Year Degree
• Manage Others Yes

Description

The Executive Chef and Culinary Manager responsible for leading all culinary operations to ensure exceptional food quality, outstanding guest satisfaction, and consistent adherence to organizational standards. This role oversees menu development, food production, kitchen staff management, food safety compliance, inventory control, and budget performance. Executive Chef and Culinary Manager foster’s a culture of creativity, professionalism, and teamwork while driving continuous improvement in culinary excellence and operational efficiency. By combining strong leadership with deep culinary expertise, this position ensures a memorable dining experience that aligns with the organization’s mission, brand, and service expectations.

Requirements

Culinary Leadership & Resident-Centered Menu Planning

• Develops and implements menus that meet the nutritional needs, dietary restrictions, and cultural/spiritual preferences of senior residents as well as staff lunches.
• Ensures meals align with the organization's mission, values, and—when applicable—religious dietary guidelines or observances.
• Designs appealing, varied menus that promote resident satisfaction, health, and overall well-being.

Kitchen Operations Management

• Oversees all food preparation and production to ensure consistency, safety, and high quality for residents, visitors, and staff.
• Manages daily kitchen workflow to support timely meal service across multiple dining areas (independent living, clergy/staff dining, etc.).
• Ensures proper maintenance and sanitation of all kitchen equipment, work areas, and storage spaces.
• Contributes the re-design and renovation of the kitchen and dining space(s)

Resident & Staff Engagement

• Interacts regularly with residents to gather feedback and ensure dining services support comfort, dignity, and enjoyment.
• Participates in Staff events, celebrations, and religious gatherings requiring special meals or ceremonial foods.
• Partners with clergy, staff members, activity coordinators, and leadership to support hospitality for religious services, holidays, and staff functions campus wide.

Staff Supervision, Development & Culture Building

• Recruits, trains, schedules, and evaluates culinary staff, fostering a respectful, mission-driven work environment.
• Provides ongoing coaching and skill development to support culinary excellence and regulatory compliance.
• Promotes a culture of compassion, respect, and service consistent with the organization’s religious or spiritual values.

Regulatory Compliance, Safety & Sanitation

• Ensures full compliance with federal, state, and local regulations, including health department and senior living foodservice standards.
• Ensures dietary compliance for residents with medical restrictions, such as diabetic diets, texture-modified diets, and physician-prescribed meal plans.
• Manages purchasing, vendor relationships, inventory levels, and cost control to meet operational and budgetary goals.
• Ensures food quality and consistency while stewarding resources responsibly and ethically.
• Implements waste reduction practices and sustainable foodservice strategies where possible.

Quality Assurance & Service Excellence

• Ensures all meals are prepared and presented to organizational standards for flavor, nutrition, and hospitality.
• Conducts quality checks, tasting panels, and service reviews to improve resident satisfaction.
• Partners with dining service teams to ensure a welcoming, supportive, and mission-aligned dining experience.
• Develop creative marketing strategies that encourage or invite staff participation in the overall dining program.
• Develops and manages culinary budgets, staffing models, and departmental goals.
• Prepares reports related to food costs, resident satisfaction, menu performance, and compliance audits.
• Participates in interdisciplinary team meetings, care planning, and community leadership initiatives.
• Develops weekly schedules that ensure maximal coverage of all dining experiences.

SECONDARY DUTIES

• Evaluate new products (tastings, pilots) and provide feedback on quality, nutrition, and cost.
• Coordinate small equipment purchases/repairs and serve as the kitchen’s point of contact with Facilities for hood cleaning, grease trap, pest control, etc.
• Support sustainability initiatives—composting, recycling, food donation partnerships, and utility reduction projects.
• Gather resident feedback beyond standard surveys—host "Chef's Table" chats and publish recap notes with improvements.

Summary

• Strong knowledge of food preparation techniques, production planning, and high-volume kitchen operations.
• Skill in menu development, recipe standardization, and cost-effective purchasing.
• Ability to maintain high standards of food quality, presentation, safety, and sanitation.
• Understanding of religious dietary needs (e.g., fasting accommodations, holiday observances, cultural traditions) or willingness to learn.
• Ability to ensure compliance with allergen procedures, food labeling, temperature logs, and infection control practices.
• Knowledge of state and federal regulations related to senior living dining services, including:

• HACCP
• Health Department codes
• CMS/DOH nutrition and food service standards

• Demonstrated ability to lead, motivate, mentor, and evaluate kitchen and dining staff.
• Proficiency in staff scheduling, training, performance management, and team development.
• Strong organizational and time-management skills with the ability to manage multiple priorities and deadlines.
• Ability to communicate effectively with residents, clergy/ministry teams, staff, and leadership.
• Strong customer service orientation with sensitivity to the needs of older adults.
• Commitment to fostering a mission-aligned, respectful, and inclusive environment.
• Basic computer skills (email, scheduling systems, reports, spreadsheets).
• Ability to manage budgets, track expenses, and support fiscal stewardship.
• Commitment to hospitality, dignity, and respect for all residents.
• Flexibility to work varied schedules (weekends, holidays, religious events, emergencies).
• Passion for serving in a faith-based or values-driven community.
• Creative, collaborative, and adaptable mindset.
• Must be self-motivated
• Must maintain confidentiality

Education

• Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Foodservice Management, or a related field (preferred).
• Certification as a Certified Dietary Manager (CDM) or SERV Safe Food Protection Manager (required or must obtain within a set timeframe).
• Culinary school training from an accredited institution (strongly preferred).
• Additional certifications related to nutrition, senior dining, or religious dietary practices are a plus.

Prior experience

• 5+ years of professional culinary experience, including at least 3 years in a supervisory or kitchen management role.
• Experience in senior living, healthcare foodservice, long-term care, or hospitality environments preferred.
• Experience managing special diets (pureed, mechanical soft, diabetic, low-sodium, cardiac, etc.).
• Proven experience leading diverse teams and working in a mission-driven or cultural/religious environment (preferred).
• Experience with catering, special events, and multi-venue meal service

Licenses & Certifications

• Certified Culinary Administrator (CCA) – ACF (preferred).
• Food Safety Manager Certification (preferred).

Specialized training in

• Nutrition, food safety, and sanitation
• Budget control and menu creation

Other Key Competencies

• Maintains equipment to provide effective operations and coordinates repairs of same as required
• Purchases food and non-food supplies per budget requirements
• Does product research including new menu items and presentation
• Monitors and controls food sanitation and safety standards including adherence to health codes
• Processing of invoices
• Obtains necessary certifications, if needed
• Responsible for the purchases of supplies for culinary operation and conference rooms
• Maintains a cost-effective inventory of supplies within budgetary guidelines
• Manages all supplier contracts
• Verifies receipt and condition of supplies
• Oversees inventory and storage of all supplies and equipment and insures proper usage and controls.
• Monitors all contracted services
• Controls the care and use of motorized cart for trash removal
• Oversees maintenance of all equipment
• Participates in the Safety and Security Committee
• Performs other duties and assumes other responsibilities as directed.

PHYSICAL ACTIVITY/DEMAND

Representative of the physical requirements necessary for an employee to successfully perform the essential functions of the job. Reasonable accommodation may be made to enable people with disabilities to perform the described essential functions.

Indicate frequency for each activity:

(C)onstantly=the physical demand is required throughout the day; very little time spent not doing the activity

(D)aily=the physical demand is required daily, but not constantly throughout the day

(F)requently=the physical demand is required weekly, including multiple times each week

(O)ccasionally=the physical demand is required less than weekly

(N)one=Not a requirement within the position.

PHYSICAL REQUIREMENTS

F

Sustain mental and visual focus on documents, computer screen, or roadways/traffic;

C

Perform sequential reasoning; employ critical thinking skills in problem solving

F

Use/speak on the telephone or similar communication device. Use a headset.

D

Operate copiers, fax machines, calculators, computers, and computer keyboards

O

Make group presentations. Speak before internal and/or external groups.

O

Engage in business travel, in-state, out-of-state, using all modes of transportation

D

Maintain a regular work schedule and report for work at designated facility or other assigned work location(s).

O

Climbing: Ascending or descending stairs, ramps, and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.

F

Balancing: Maintaining body equilibrium to prevent falling when walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. This factor is important if the amount and kind of balancing the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.

F

Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.

O

Kneeling: Bending legs at knee to come to a rest on knee or knees.

F

Crouching: Bending the body downward and forward by bending leg and spine.

N

Crawling: Moving about on hands and knees or hands and feet.

D

Reaching: Extending hand(s) and arm(s) in any direction.

C

Standing: Remaining upright on the feet, particularly for sustained periods of time.

C

Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.

O

Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.

O

Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.

F

Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.

F

Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.

C

Grasping: Applying pressure to an object with the fingers and palm.

F

Feeling: Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.

D

Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers accurately, loudly, or quickly.

D

Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction and having the ability to receive detailed information through oral communication and making fine discriminations in sound.

D

Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.

The VISUAL ACUITY REQUIREMENTS - including color, depth perception, and field of vision (please check only one box)

___The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices; and/or assembly or fabrication of parts at distances close to the eyes.

___The worker is required to have visual acuity to perform an activity such as: operating machines such as lathes, drill presses, power saws and mills where the seeing job is at or within arm’s reach; performing mechanical or skilled trades tasks of a non-repetitive nature such as ones by carpenters, technicians, service people, plumbers, painters, mechanics, etc.

___The worker is required to have visual acuity to operate motor vehicles or heavy equipment.

x

___The worker is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned (i.e., custodial, food services, general labor, etc.) or to make general observations of facilities or structures (i.e., security guard, inspection, etc.).

WORKING CONDITIONS, the worker will be subject to in this position (check ALL that apply)

XX

None: The worker is not substantially exposed to adverse environmental conditions (such as in typical office settings).

The worker is subject to variable environmental conditions: Protection from weather conditions but not necessarily to temperature changes.

The worker is subject to outside environmental conditions: No effective protection from weather.

The worker is subject to both environmental conditions: Activities occur inside and outside.

The worker is subject to extreme cold: Temperatures typically below 32 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity.

The worker is subject to extreme heat: Temperatures above 100 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity.

The worker is subject to noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working in high places, exposure to high heat or exposure to chemicals.

The worker is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system of the skin: Fumes, odors, dusts, mists, gases or poor ventilation.

The worker is required to function in narrow aisles or passageways.

The worker is exposed to infectious diseases.

The worker is required to function around prisoners or patients with mental health disorders.

The statements contained herein reflect information necessary to describe the principal functions of this job, the level of knowledge and skill typically required, and the scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned, including work in other functional areas to cover absences or relief, to equalize peak work periods, or to otherwise balance the workload.