Executive Chef: Lead Innovative Senior Dining

The Vered; California; On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Quarterly bonuses

Job summary

The Vered is seeking an Executive Chef to lead all culinary operations across resident dining and events. You will drive menu development, maintain high food quality and safety, and manage kitchen teams with a focus on operational excellence and resident satisfaction.

You will oversee budgeting, purchasing, inventory, and vendor relationships while ensuring meals meet nutritional requirements and standards across multiple dining venues.

Qualifications

• Minimum of five (5) years of experience as an Executive Chef or Sous Chef in a hotel, restaurant, club, senior living community, or similar culinary environment.
• Culinary degree or certificate from an accredited culinary institution preferred.
• Postsecondary coursework in Restaurant Management, Nutrition, Culinary Arts, or related field preferred.
• Current ServSafe Manager Certification required.
• Strong knowledge of culinary techniques, menu planning, food preparation, standardized recipes, and presentation standards.

Responsibilities

• Oversee daily culinary operations for all community dining venues, resident meal services, and special events, ensuring consistent food quality, presentation, and service standards.
• Develop and implement creative, seasonal, and nutritionally balanced menus that reflect resident preferences and dietary needs.
• Oversee food preparation and production for various dining services.
• Develop, implement, and maintain standardized recipes, menu specifications, portion sizes, and presentation standards.
• Ensure meals meet nutritional requirements and dietary needs in collaboration with clinical and dining teams.
• Participate in hands-on cooking and support kitchen operations on the line.
• Oversee culinary preparation and execution for special events and private dining.
• Lead, supervise, train, and develop culinary team members across all shifts.
• Manage budgeting, purchasing, inventory, and vendor relationships with a focus on cost controls and quality.

Skills

Leadership

Menu planning

Food quality

Communication

Education

Culinary degree or certificate

Postsecondary coursework in Restaurant Management/Nutrition/Culinary Arts

Tools

Culinary management software

Inventory systems

Basic computer applications

Job description

The Vered is seeking an Executive Chef to lead all culinary operations across resident dining and events. You will drive menu development, maintain high food quality and safety, and manage kitchen teams with a focus on operational excellence and resident satisfaction.

You will oversee budgeting, purchasing, inventory, and vendor relationships while ensuring meals meet nutritional requirements and standards across multiple dining venues.