Executive Chef: Lead Dining & Menu Innovation

Danbury; North Canton (OH); On-site; USD 75,000 - 105,000; Full time

Job summary

CommonSail Investment Group is seeking an Executive Chef to lead the culinary and dining department across multiple resident services. Responsibilities include retail sales, events planning, food costs and inventory control, safety and sanitation, and ensuring satisfaction for residents, customers, and staff.

The role requires proven leadership, 4+ years in culinary management, and expertise in menu development, pricing, and Microsoft Office.

Qualifications

• Certified Executive Chef preferred.
• Minimum four years of industry and culinary management experience.
• Proven leadership abilities and strong organization and time management.
• Experience in menu development and pricing.
• Experience with 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; manage scheduling and reviews.
• Develop Sous Chef and Lead Cook to take on additional leadership and management duties.
• Direct food cost, labor costs, menu engineering, recipe creation and standardization to ensure consistency.
• Ensure proper equipment operation, safety and sanitation policies in the work areas.
• Oversee catering events and culinary demonstrations.
• Promote positive public relations with residents, family members and guests.
• Function as Manager on Duty as scheduled with site leadership team.

Skills

Executive leadership

Time management

Menu development

Menu pricing

Customer service

Culinary management

Tools

Microsoft Office

Job description

CommonSail Investment Group is seeking an Executive Chef to lead the culinary and dining department across multiple resident services. Responsibilities include retail sales, events planning, food costs and inventory control, safety and sanitation, and ensuring satisfaction for residents, customers, and staff.

The role requires proven leadership, 4+ years in culinary management, and expertise in menu development, pricing, and Microsoft Office.