Executive Chef: Culinary Leader & Menu Innovator

The Villages of Indiana; Oxford Charter Township (MI); On-site; USD 60,000 - 90,000; Full time

Job summary

CommonSail Investment Group seeks an Executive Chef to lead the culinary and dining department, focusing on quality, cost control, and resident satisfaction. You will oversee kitchen staff, menu development, pricing, and sanitation while delivering exceptional dining experiences.

You will drive safety, staff development, and cost management, coordinating with the leadership team to ensure smooth operations and outstanding service across dining venues and events.

Qualifications

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

Responsibilities

• Achieve resident satisfaction through plate presentation and taste.
• Establish presentation techniques and maintain quality standards.
• Hire, coach, train, and direct culinary staff; manage scheduling and reviews.
• Develop Sous Chef and Lead Cook for expanded leadership duties.
• Control food costs, labor costs, and standardize recipes for consistency.
• Ensure equipment operation, safety, and sanitation compliance.
• Oversee catering events and provide culinary instruction when needed.
• Promote positive public relations with residents, families, and guests.
• Act as Manager on Duty as scheduled with site leadership.

Skills

Leadership abilities

Customer service

Organization & time management

Menu development & pricing

Food safety & sanitation

Education

Bachelor’s degree or related culinary degree

Certified Executive Chef preferred

Tools

Microsoft Office

Job description

CommonSail Investment Group seeks an Executive Chef to lead the culinary and dining department, focusing on quality, cost control, and resident satisfaction. You will oversee kitchen staff, menu development, pricing, and sanitation while delivering exceptional dining experiences.

You will drive safety, staff development, and cost management, coordinating with the leadership team to ensure smooth operations and outstanding service across dining venues and events.