Executive Chef: Creative Dining Leader & Menu Architect

The Vered of Encino; Los Angeles (CA); On-site; USD 97,000 - 132,000; Full time

Benefits offered by this job

Quarterly bonuses

Job summary

The Vered of Encino is seeking an Executive Chef to lead culinary operations across residents and guest dining programs in a senior living community in Los Angeles, CA. You will oversee menu development, production, purchasing, budgeting, and sanitation to deliver exceptional food quality and nourishment.

Responsibilities include hands-on cooking, staff leadership, menu standardization, cost control, and regulatory compliance, while partnering with Dining Services to ensure a superior dining

Qualifications

• Minimum five (5) years of experience as an Executive Chef or Sous Chef in a hotel, restaurant, club, senior living community, or similar culinary environment.
• Culinary degree or certificate from an accredited culinary institution preferred.
• Postsecondary coursework in Restaurant Management, Nutrition, Culinary Arts, or related field preferred.
• Current ServSafe Manager Certification required.

Responsibilities

• Oversee daily culinary operations and ensure high standards of food quality, presentation, and service.
• Lead kitchen team across all shifts, manage staffing, coaching, and performance evaluations.
• Develop and implement standardized recipes, menu specifications, and portion controls.
• Monitor food costs, purchasing, inventory, and budget adherence.
• Ensure compliance with food safety, sanitation, and health department regulations.

Skills

Leadership

Menu development

Budgeting

Food safety

Team training

Vendor management

Communication

Education

Culinary degree

Job description

The Vered of Encino is seeking an Executive Chef to lead culinary operations across residents and guest dining programs in a senior living community in Los Angeles, CA. You will oversee menu development, production, purchasing, budgeting, and sanitation to deliver exceptional food quality and nourishment.

Responsibilities include hands-on cooking, staff leadership, menu standardization, cost control, and regulatory compliance, while partnering with Dining Services to ensure a superior dining