Executive Chef – Community Dining (Senior Living)

Otterbein SeniorLife; Leslie Township (MI); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Vision and dental insurance

Paid Time off (PTO)

Paid Holidays

Life insurance

Retirement savings with company match

PayActiv access

Tuition Assistance

Job summary

Otterbein SeniorLife is seeking an Executive Chef for a full-time salaried role directing a full-service kitchen and wait staff to provide three meals daily and specialty dining experiences for residents of an Independent Living community.

Responsibilities include coordinating menus, supervising and training kitchen staff, overseeing daily kitchen operations, maintaining sanitation and safety standards, and managing inventory and ordering in partnership with the Associate Director of Dining

Qualifications

• High School diploma or GED required.
• Serv-Safe certification required.
• Five+ years of dining/cooking experience, healthcare or restaurant preferred.

Responsibilities

• Coordinate daily menus and recipes and manage multiple tasks.
• Directly supervise and train kitchen personnel with Dining Services leadership.
• Oversee daily kitchen operations and ensure top quality food for residents.
• Maintain kitchen sanitation and safety standards.
• Assist with setup, service, and cleanup of food production.
• Ability to lift 5–20 lbs alone and up to 50 lbs with assistance.

Skills

Staff supervision

Budget control

Scheduling flexibility

Stock management

Quality oversight

Physical fitness

Education

High School diploma or GED

Tools

Serv-Safe certification

Job description

Otterbein SeniorLife is seeking an Executive Chef for a full-time salaried role directing a full-service kitchen and wait staff to provide three meals daily and specialty dining experiences for residents of an Independent Living community.

Responsibilities include coordinating menus, supervising and training kitchen staff, overseeing daily kitchen operations, maintaining sanitation and safety standards, and managing inventory and ordering in partnership with the Associate Director of Dining