Executive Chef: Lead Culinary & Guest Experience

Holiday by Atria; Copley Township (OH); On-site; USD 65,000 - 90,000; Full time

Job summary

Holiday by Atria is seeking an Executive Chef to lead day-to-day kitchen and dining operations at our Ohio community. You’ll drive hospitality, ensure resident tastes are met, and supervise culinary staff in a collaborative environment.

You’ll manage budgets, inventory, and purchasing, partner with sales and operations, and serve as manager on duty as required while maintaining high food quality and service standards.

Qualifications

• Five years or more culinary experience in hospitality.
• Experience supervising staff in a team setting.
• Strong organization, detail orientation, and time management skills.
• Basic computer skills: Word, Outlook, Excel.
• Must possess a valid driver’s license.

Responsibilities

• Interviewing, hiring, training, developing, and performance managing staff; scheduling hours and meals.
• Maintain budgets for Culinary Services; document monthly spend on food, supplies, and labor.
• Maintain inventory of kitchen supplies and equipment; manage vendors and purchasing.
• Ensure all food is prepared and served to company standards and legal requirements.
• Collaborate with residents and families to maintain high satisfaction and quality service.
• Lead department meetings, training sessions, and engage Life events as needed.
• Act as manager on duty as required and support front/back of house teamwork.

Skills

Culinary experience

Staff supervision

Organization & time management

Computer skills (Word/Outlook/Excel)

Driver's license

Education

High School Diploma or GED

Culinary Arts Degree / Chef Certification

Job description

Holiday by Atria is seeking an Executive Chef to lead day-to-day kitchen and dining operations at our Ohio community. You’ll drive hospitality, ensure resident tastes are met, and supervise culinary staff in a collaborative environment.

You’ll manage budgets, inventory, and purchasing, partner with sales and operations, and serve as manager on duty as required while maintaining high food quality and service standards.