Executive Chef — Lead Senior Living Kitchen

Tutera Senior Living and Health Care; La Porte (IN); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Advanced Pay

Health Insurance

401(k) for Eligible Locations

Tuition Reimbursement

Paid Time Off

Job summary

Oak Wood Senior Living is seeking an Executive Chef to ensure culinary standards are met, delivering an exceptional dining experience for residents while maintaining portion control and minimizing waste. You will lead the culinary team in day-to-day operations and drive food safety and sanitation, aligned with budget and labor goals.

The role requires a minimum of three years as a chef in a large-scale operation, plus dietary experience in LTC/SNF/AL/MC, and a high school diploma.

Qualifications

• Passion for working with seniors.
• Flexible, fun and energetic personality.
• Minimum three years of chef experience in a large-scale operation preferred.
• Prior dietary experience in LTC/SNF/AL/MC setting required.
• Minimum three years in a kitchen managerial role preferred.

Responsibilities

• Ensure all food items meet culinary standards and residents receive an exceptional dining experience.
• Lead the culinary team in day-to-day operations and maintain portion control and waste reduction.
• Oversee budget, labor costs, food safety and sanitation standards.
• Support resident, employee, and client satisfaction and align with company objectives.

Skills

Senior care passion

Flexible personality

Excellent communication

Professional image

Cooking experience

Dietary experience LTC/SNF/AL/MC

Kitchen leadership

Education

High school diploma or equivalent

Job description

Oak Wood Senior Living is seeking an Executive Chef to ensure culinary standards are met, delivering an exceptional dining experience for residents while maintaining portion control and minimizing waste. You will lead the culinary team in day-to-day operations and drive food safety and sanitation, aligned with budget and labor goals.

The role requires a minimum of three years as a chef in a large-scale operation, plus dietary experience in LTC/SNF/AL/MC, and a high school diploma.