Executive Chef & Dining Experience Leader

StoryPoint; Waukee (IA); On-site; USD 65,000 - 85,000; Full time

Job summary

StoryPoint is seeking an Executive Chef to lead culinary operations for our dining and catering program. You will manage resident dining, events, food costs, safety, and staff performance while ensuring high-quality plates and service.

Responsibilities include training staff, menu development, pricing, labor control, and collaboration with site leadership. Strong leadership, customer focus, and proficiency with MS Office preferred.

Qualifications

• Bachelor’s degree or related culinary degree.
• Certified Executive Chef preferred.
• Minimum four years of industry and culinary management experience.
• Demonstrated leadership abilities and commitment to customer service.
• Experience with menu development and pricing.
• Proficiency in Microsoft Office applications.
• Experience in culinary labor, food and small ware financial management.

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; manage scheduling and reviews.
• Develop Sous Chef and Lead Cook for leadership duties.
• Control food costs, labor costs, menu engineering, recipes, and standardization.
• Ensure equipment operation and safety/sanitation policies.
• Oversee catering events and offer culinary instruction or demonstrations.
• Promote positive public relations with residents, families, and guests.
• Function as Manager on Duty with site leadership.

Skills

Leadership

Customer service

Time management

Menu development

Pricing

Education

Bachelor’s degree or related culinary degree

Certified Executive Chef

Tools

Microsoft Office

Job description

StoryPoint is seeking an Executive Chef to lead culinary operations for our dining and catering program. You will manage resident dining, events, food costs, safety, and staff performance while ensuring high-quality plates and service.

Responsibilities include training staff, menu development, pricing, labor control, and collaboration with site leadership. Strong leadership, customer focus, and proficiency with MS Office preferred.