Executive Chef — Lead Culinary Team & Menu Innovation

StoryPoint Group; Ohio; On-site; USD 70,000 - 110,000; Full time

Job summary

CommonSail Investment Group in Ohio is seeking an Executive Chef to oversee culinary and dining operations across senior living environments. You will drive menu development, pricing, food costs and inventory control while maintaining safety, sanitation and resident satisfaction.

You will lead, coach and schedule kitchen staff, manage labor costs, and ensure high quality plate presentation, taste and service during meals and events.

Qualifications

• 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 and proficiency with menu development and pricing.
• Experience in all Microsoft Office applications.

Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste; circulate dining rooms at meal times for feedback.
• Establish presentation techniques and ensure quality standards.
• Hire, coach, train, inspire and direct culinary staff; maintain scheduling and employee reviews.
• Develop Sous Chef and Lead Cook to take on leadership duties.
• Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization for consistency.
• Ensure proper equipment operation/maintenance and safety/sanitation policies.
• Oversee catering events and demonstrate culinary techniques.
• Promote positive relations with residents, families and guests.
• Function as Manager on Duty as scheduled with site leadership.

Skills

Leadership

Customer service

Organization

Time management

Menu development

Menu pricing

Culinary management

Culinary operations

Tools

Microsoft Office

Job description

CommonSail Investment Group in Ohio is seeking an Executive Chef to oversee culinary and dining operations across senior living environments. You will drive menu development, pricing, food costs and inventory control while maintaining safety, sanitation and resident satisfaction.

You will lead, coach and schedule kitchen staff, manage labor costs, and ensure high quality plate presentation, taste and service during meals and events.