Executive Chef: Culinary Innovation & Resident Experience

StoryPoint Group; Powell (OH); On-site; USD 75,000 - 110,000; Full time

Job summary

StoryPoint Group in Powell, OH seeks an Executive Chef to lead the culinary and dining department with a focus on resident satisfaction, food quality, and cost management in daily operations and events.

The role requires hiring and coaching culinary staff, developing menus and pricing, ensuring safety and sanitation, and collaborating with site leadership to deliver outstanding dining experiences for residents, families, and guests.

Qualifications

• Bachelor’s degree or related culinary degree.
• Certified Executive Chef preferred.
• Minimum four years of industry and culinary management experience.
• Demonstrate leadership abilities, customer service, organization and time management.
• Experience with menu development and pricing.
• Experience with all Microsoft Office applications.
• Culinary labor, food and small ware financial management experience.

Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste.
• Establish presentation techniques and ensure quality standards.
• Hire, coach, train, inspire and direct culinary staff; manage scheduling and reviews.
• Develop Sous Chef and Lead Cook for leadership and management duties.
• Direct food control, labor costs, menu engineering, recipe creation and standardization.
• Ensure proper equipment operation, safety and sanitation policies.
• Oversee catering events and culinary instruction.
• Promote positive public relations with residents, families and guests.
• Function as Manager on Duty with site leadership team.

Skills

Leadership

Customer service

Organization

Time management

Menu development

Pricing

MS Office

Financial management

Education

Bachelor’s degree

Culinary degree

Certified Executive Chef

Tools

Microsoft Office

Job description

StoryPoint Group in Powell, OH seeks an Executive Chef to lead the culinary and dining department with a focus on resident satisfaction, food quality, and cost management in daily operations and events.

The role requires hiring and coaching culinary staff, developing menus and pricing, ensuring safety and sanitation, and collaborating with site leadership to deliver outstanding dining experiences for residents, families, and guests.