Executive Chef: Creative Dining for Seniors

Oak Hammock at the University of Florida; Jacksonville (FL); On-site; USD 70,000 - 100,000; Full time

Job summary

Oak Hammock at the University of Florida in Gainesville seeks an Executive Chef with strong leadership to oversee daily culinary operations, supervise production of daily specials, and ensure high-quality, safe, cost-efficient dining for residents.

The ideal candidate will have 7+ years of experience in a management and Executive Kitchen role, demonstrate culinary creativity, and possess in-depth knowledge of local, state, and federal food sanitation regulations.

Qualifications

• 7+ years’ experience in a management and Executive Kitchen Position.
• Knowledge of current restaurant industry trends.
• Culinary creativity and flexibility.
• Strong knowledge of local, state, and federal food sanitation regulations.
• Strong professional communication skills (verbal and written) and interpersonal skills.
• Empathetic, energetic, and able to work with the senior population.
• Authorization to work in the U.S.
• All applicants must pass Level I and II Background Check and Drug Screening.

Responsibilities

• Oversee day-to-day culinary operations and supervise production of daily specials, delegating tasks and ensuring quality.
• Assist with menu development and catering for events.
• Enforce food safety policies and procedures.
• Lead and develop back-of-house staff to meet quality and cost standards.

Skills

Leadership

Culinary creativity

Communication

Interpersonal skills

Empathy

Education

High school diploma/GED

Two-year culinary degree

Job description

Oak Hammock at the University of Florida in Gainesville seeks an Executive Chef with strong leadership to oversee daily culinary operations, supervise production of daily specials, and ensure high-quality, safe, cost-efficient dining for residents.

The ideal candidate will have 7+ years of experience in a management and Executive Kitchen role, demonstrate culinary creativity, and possess in-depth knowledge of local, state, and federal food sanitation regulations.