Executive Chef: Lead High-Volume Senior Dining Kitchen

Covenant Retirement Communities & Covenant Care; Golden Valley (MN); On-site; USD 67,000 - 94,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid time off

Job summary

Covenant Living of Golden Valley is seeking an Executive Chef to oversee food production, ensure quality and timely service for residents, guests, and staff. The role emphasizes safety, sanitation, inventory control, and budget-minded operation in a high-volume kitchen.

The candidate should have a high school diploma, preferably a Culinary Arts degree, and current sanitation certification. Significant supervisory experience in high-volume and fine dining environments is required.

Qualifications

• High school diploma required.
• Culinary Arts degree preferred.
• Sanitation certification required or to obtain within 6 months of hire (Safe Food Handling).
• 3+ years supervisory experience as Executive Chef or equivalent in high-volume settings.
• 7+ years managing high-volume kitchens; 5+ years in fine dining; culinary leadership experience.

Responsibilities

• Lead food production and delivery, ensuring recipes, specs, and portions meet standards.
• Supervise kitchen staff, train cooks, ensure certifications and ongoing training.
• Ensure sanitation and safety standards, HACCP compliance, and proper storage of foods and supplies.

Skills

Culinary leadership

Kitchen management

ServSafe certification

Sanitation knowledge

Menu planning

Education

High school diploma

Culinary Arts degree

Job description

Covenant Living of Golden Valley is seeking an Executive Chef to oversee food production, ensure quality and timely service for residents, guests, and staff. The role emphasizes safety, sanitation, inventory control, and budget-minded operation in a high-volume kitchen.

The candidate should have a high school diploma, preferably a Culinary Arts degree, and current sanitation certification. Significant supervisory experience in high-volume and fine dining environments is required.