Executive Chef - Fine Dining for Senior Living

Somerby Franklin; Franklin (TN); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Excellent Benefits

Tuition Reimbursement eligibility (3+)

Competitive pay

401(k) with company match

Next Day Pay with PayActiv

Health insurance starting at $80 per月

Job summary

Bridge Senior Living is seeking an Executive Chef to supervise and train kitchen staff, plan menus, and ensure compliance with all health and safety standards. The role focuses on delivering fine dining experiences within the community and coordinating with dieticians for nutritional requirements.

The ideal candidate has a culinary degree or equivalent training, a Serve Safe certificate, and at least five years of experience in high-volume, high-end food service environments such as hotels or

Qualifications

• Culinary degree or equivalent training.
• Serve safe certificate.
• Must possess a valid food handler's permit.
• At least 5 years of experience in high-volume, high-end food service (hotel/resort).

Responsibilities

• Plan and oversee the fine dining experience in the community, including menu planning and presentation.
• Take weekly inventory of all dining service supplies and place orders when needed.
• Establish, enforce, and maintain proper sanitation and safety in food preparation areas.
• Consult with Dietician on issues of nutrition compliance and therapeutic diets.
• Plan, direct, and evaluate activities of the cooking staff personnel and functions.

Skills

High-volume dining experience

Kitchen leadership

Food handler's permit

Education

Culinary degree or equivalent training

Tools

Serve safe certificate

Job description

Bridge Senior Living is seeking an Executive Chef to supervise and train kitchen staff, plan menus, and ensure compliance with all health and safety standards. The role focuses on delivering fine dining experiences within the community and coordinating with dieticians for nutritional requirements.

The ideal candidate has a culinary degree or equivalent training, a Serve Safe certificate, and at least five years of experience in high-volume, high-end food service environments such as hotels or