Executive Chef: Lead Culinary Team & Menu Innovation

StoryPoint; Iowa City (IA); On-site; USD 60,000 - 90,000; Full time

Job summary

CommonSail Investment Group is seeking an Executive Chef to lead the culinary and dining team across our communities in the U.S. You will manage food costs, inventory, sanitation, and retention of high resident, customer, and staff satisfaction.

You will drive menu development, pricing, and staff leadership, while ensuring standards and safety protocols are followed. This role requires strong organizational skills and a proven leadership track record.

Qualifications

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

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; maintain scheduling and reviews.
• Develop Sous Chef and Lead Cook to take on leadership duties.
• Direct food control, labor costs, menu engineering and recipe standardization for consistency.
• Ensure proper equipment operation and safety/sanitation policies.
• Oversee catering events and culinary instruction or demonstrations.
• Maintain a positive team environment and promote positive relations with residents and guests.
• Act as Manager on Duty as scheduled with site leadership.

Skills

Leadership

Menu development

Time management

Customer service

Cost control

Education

Bachelor's degree in culinary arts

Tools

Microsoft Office

Job description

CommonSail Investment Group is seeking an Executive Chef to lead the culinary and dining team across our communities in the U.S. You will manage food costs, inventory, sanitation, and retention of high resident, customer, and staff satisfaction.

You will drive menu development, pricing, and staff leadership, while ensuring standards and safety protocols are followed. This role requires strong organizational skills and a proven leadership track record.