Executive Chef & Dining Director for Senior Living

Primrose-Retirement-Communities; Tyler (TX); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

PTO (Paid Time Off)

Medical, Dental, Vision Insurance

Employee Assistance Program (EAP)

Job summary

Primrose Retirement Communities is seeking a Dining Director/Executive Chef to oversee the day-to-day food service operations for the community and create a delightful dining experience for all residents and guests.

The Dining Director/Executive Chef will manage vendor relationships, menu planning, and staff development within the department, ensuring high-quality, nutritious meals, cost control, and strict adherence to sanitation standards, and training new kitchen staff.

Qualifications

• Bachelor's degree in hospitality or culinary preferred.
• 3–5 years of food service operations experience required.
• Sanitation Certified (ServSafe) or ability to obtain within 30 days of hire.
• Budgeting, food and labor cost knowledge, inventory control.
• Strong organizational, leadership, coaching and training skills.

Responsibilities

• Creates and follows written recipes and prepares high-quality, nutritious menu options.
• Develops menus and special meals for residents.
• Manages dietary staffing and staff development, including interviews and hires.
• Trains new kitchen staff and conducts performance reviews.
• Manages kitchen operations, budgets, and vendor relationships.

Skills

Staff leadership

Menu planning

Vendor management

Budgeting & cost control

Sanitation & ServSafe

Coaching & training

Flexibility

Education

Bachelor's degree in hospitality or culinary

Tools

ServSafe Certification

Job description

Primrose Retirement Communities is seeking a Dining Director/Executive Chef to oversee the day-to-day food service operations for the community and create a delightful dining experience for all residents and guests.

The Dining Director/Executive Chef will manage vendor relationships, menu planning, and staff development within the department, ensuring high-quality, nutritious meals, cost control, and strict adherence to sanitation standards, and training new kitchen staff.