Executive Chef — Lead High-Volume Kitchen & Dining

Westminster St. Augustine; Saint Augustine (FL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Short Term Disability

Flexible Spending Plans

Basic Life & AD&D Insurance

Long Term Disability

Voluntary Life Insurance

Health Advocate

403(b) Retirement Plan

PTO hours

Bereavement Leave

Paid Jury Duty

EAP

Scholarship Program

Tuition Reimbursement

Resident Christmas Fund

Mercy Fund

Free Flu Shots

Discounted Meals

Tickets at Work

Free Parking

Training & Career growth

Job summary

Westminster St. Augustine is accepting applications for a full-time Chef who will report to the Director of Dining Services. The role oversees culinary operations, HACCP and sanitation programs across food production and service areas in the community, supporting in the Director's absence.

The position emphasizes leadership, quality meal preparation, inventory control and a strong focus on food safety compliance within a high-volume dining program.

Qualifications

• 2-year culinary degree required; Serv Safe certification required or obtainable within 90 days from date of hire.
• 6+ years of high-volume hospitality experience.
• Proficiency with Microsoft Office.
• Demonstrated supervisory leadership experience.

Responsibilities

• Manage the entire kitchen operations.
• Oversee purchasing of food, supplies and equipment; adhere to budget objectives.
• Supervise meal preparation, presentation and quality per recipes.
• Perform inventory and place orders as required.
• Ensure training, safety and discipline standards are met.
• Ensure sanitation and food safety compliance by kitchen staff.
• Monitor equipment operation and report failures to the Director.

Skills

Supervisory Leadership

Team Management

Customer Service

Education

2-Year Culinary Degree or College Degree

Tools

Microsoft Office

Job description

Westminster St. Augustine is accepting applications for a full-time Chef who will report to the Director of Dining Services. The role oversees culinary operations, HACCP and sanitation programs across food production and service areas in the community, supporting in the Director's absence.

The position emphasizes leadership, quality meal preparation, inventory control and a strong focus on food safety compliance within a high-volume dining program.