Executive Chef - Culinary Leadership & Menu Mastery

StoryPoint; Silvis (IL); On-site; USD 65,000 - 95,000; Full time

Job summary

CommonSail Investment Group is seeking an Executive Chef to lead the culinary team and oversee all kitchen operations across our senior living communities. This role emphasizes menu development, pricing, and ensuring high standards of plate presentation and taste.

The Executive Chef will manage staff, control labor and food costs, maintain safety and sanitation, and mentor Sous Chefs to expand leadership capabilities. Prior management experience in culinary settings is essential.

Qualifications

• Bachelor’s degree in culinary or related field.
• Minimum four years of culinary management experience.
• Proven leadership, customer service, organization.
• Experience with menu development and pricing.
• Proficient with Microsoft Office applications.
• Culinary labor, food and small ware financial management experience.

Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste; circulate dining rooms for feedback.
• Establish presentation techniques and ensure quality standards.
• Hire, coach, train, direct culinary staff; maintain scheduling and reviews.
• Develop Sous Chef and Lead Cook to take on leadership duties.
• Direct food control, labor costs, menu engineering, recipe standardization.
• Ensure proper equipment operation, safety and sanitation policies.
• Oversee catering events and culinary instruction/materials.
• Maintain positive attitude to support a team environment and PR.
• Function as Manager on Duty with site leadership.

Skills

Leadership

Menu development

Pricing

Customer service

Time management

Microsoft Office

Education

Bachelor's degree in culinary or related field

Certified Executive Chef preferred

Job description

CommonSail Investment Group is seeking an Executive Chef to lead the culinary team and oversee all kitchen operations across our senior living communities. This role emphasizes menu development, pricing, and ensuring high standards of plate presentation and taste.

The Executive Chef will manage staff, control labor and food costs, maintain safety and sanitation, and mentor Sous Chefs to expand leadership capabilities. Prior management experience in culinary settings is essential.