Executive Chef & Culinary Operations Director

Atria Senior Living; Falmouth (MA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Paid holidays

PTO

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

401(k) with match

Tuition reimbursement

Job summary

Atria Senior Living is seeking a responsible Culinary Services leader to manage day-to-day kitchen and dining operations across the community. You will supervise staff, ensure high resident satisfaction, and work with leadership to maintain quality and cost controls.

The role emphasizes menu development within budgets, compliance with health codes, and collaboration with other departments to deliver a restaurant-style dining experience for residents and guests.

Qualifications

• Five or more years Culinary Experience in the hospitality industry.
• Strong organization and time management skills.
• Able to resolve problems of dissatisfied customers and/or employees.
• Food handlers permit as required by state law and/or Company standards.
• Basic computer skills – Word, Outlook, Excel.

Responsibilities

• Responsible for day-to-day kitchen and dining operations and staffing.
• Supervise Culinary Services staff including scheduling, hiring, and performance reviews.
• Meet residents and family members to maintain high satisfaction.
• Coordinate with restaurant manager to ensure superior service.
• Ensure food is prepared, stored and served to standards and health codes.
• Maintain monthly budgets for Culinary Services and track spend.
• Plan menus and recipes within resident preferences and budgets.
• Collaborate with Sales Director on marketing events like Taste of Atria.

Skills

Culinary experience

Organization & time management

Customer service

Problem solving

Education

High School Diploma or GED

Tools

Microsoft Word

Outlook

Excel

Job description

Atria Senior Living is seeking a responsible Culinary Services leader to manage day-to-day kitchen and dining operations across the community. You will supervise staff, ensure high resident satisfaction, and work with leadership to maintain quality and cost controls.

The role emphasizes menu development within budgets, compliance with health codes, and collaboration with other departments to deliver a restaurant-style dining experience for residents and guests.