Executive Chef: Culinary Leadership & Menu Innovation

StoryPoint; Manor Creek (KY); On-site; USD 75,000 - 105,000; Full time

Job summary

StoryPoint is seeking an Executive Chef to lead the culinary and dining department across its senior living communities. The role emphasizes resident satisfaction, menu development, cost control, safety and sanitation, and staff leadership.

You will manage culinary operations, train and coach staff, oversee catering events, and ensure quality presentation and service while maintaining strong customer and resident relations.

Qualifications

• Minimum four years of industry and culinary management experience.
• Proven leadership abilities, commitment to customer service, and strong organization and time management skills.
• Experience and proficiency with menu development and pricing.
• Experience with all Microsoft Office applications.
• Culinary labor, food and small ware financial management experience required.

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; maintain proper scheduling and employee reviews.
• Develop Sous Chef and Lead Cook to take on additional leadership and management duties.
• Direct food costs, labor costs, menu engineering, recipe creation and standardization of recipe production.
• Ensure proper equipment operation/maintenance, safety and sanitation policies are followed.
• Oversee catering events and culinary instruction or demonstrations.
• Promote positive public relations with residents, family members and guests.
• Function as Manager on Duty as scheduled with site leadership team.

Skills

Leadership

Customer service

Organization

Time management

Menu development

Pricing

Microsoft Office

Financial management

Tools

Microsoft Office

Job description

StoryPoint is seeking an Executive Chef to lead the culinary and dining department across its senior living communities. The role emphasizes resident satisfaction, menu development, cost control, safety and sanitation, and staff leadership.

You will manage culinary operations, train and coach staff, oversee catering events, and ensure quality presentation and service while maintaining strong customer and resident relations.