Executive Chef | Lead Innovative Senior Living Kitchen

Immanuel

Lincoln, Northern (NE, KY)

Híbrido

USD 70.000 - 100.000

Jornada completa

Hace 5 días
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Ventajas ofrecidas por este puesto de trabajo

Health benefits
Life insurance
Paid time off
401(k) with employer match
Wellness program
Education assistance

Descripción de la vacante

Immanuel in Lincoln, NE is seeking an Executive Chef to lead all aspects of the culinary program and oversee menu development, purchasing, inventory, budgeting, staffing, scheduling, and training. The role requires a hands-on leader who can develop a high-performing team and deliver exceptional resident dining experiences.

The Executive Chef will design creative dining offerings, including daily features and special events, while maintaining food quality, portion control, sanitation, and

Formación

  • Associate’s degree in Culinary Arts required.
  • Three (3) years of experience as a chef required, executive chef preferred.
  • One (1) year of managerial experience required.

Responsabilidades

  • Lead all aspects of the culinary program, delivering exceptional dining experiences and maintaining safety and quality standards.
  • Oversee menu development, purchasing, inventory, budgeting, staffing, scheduling, training and team development.
  • Design creative dining options, including featured selections, themed meals, and special events while ensuring regulatory compliance.

Conocimientos

Leadership
Menu development
Budgeting
Team management
Staff training

Educación

Associate's degree in Culinary Arts

Descripción del empleo

Immanuel in Lincoln, NE is seeking an Executive Chef to lead all aspects of the culinary program and oversee menu development, purchasing, inventory, budgeting, staffing, scheduling, and training. The role requires a hands-on leader who can develop a high-performing team and deliver exceptional resident dining experiences.

The Executive Chef will design creative dining offerings, including daily features and special events, while maintaining food quality, portion control, sanitation, and

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