Executive Chef - Luxury Senior Living, Scratch Cooking

Grand Living; Jacksonville (FL); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

PTO 120 hours first year and 160 hours

Health insurance

401(k) with company match

Life insurance & AD&D

Job summary

Grand Living is seeking an Executive Chef to elevate the Resident experience by providing oversight and culinary training to kitchen staff and directing all menu offerings across dining venues, including Bistro, Casual, Formal, Luminations memory care and Club Room.

The role reports to the Executive Director and requires a college or culinary school degree, 5+ years in food and beverage, and at least 2 years of management.

Qualifications

• College or Culinary School Degree is required.
• Combination of education and experience equivalent to graduation from Culinary school.
• 5+ years in Food and Beverage, country club, fine dining, restaurant or senior living hospitality experience.
• 2+ years managing culinary or dining services.
• Scratch cooking experience required.
• Sauté and broiler experience preferred.
• Certified Executive Chef (highly preferred).
• ServeSafe certification preferred.
• Ability to read, write and understand English to direct, manage, hire and train kitchen staff.
• Ability to lift or carry up to 50 pounds.

Responsibilities

• Oversee culinary training and kitchen staff across all dining venues.
• Direct menu offerings and coordinate special events and private functions.
• Aim for very high resident and guest satisfaction.

Skills

Staff management

Scratch cooking

English communication

Hospitality industry knowledge

Education

College or Culinary School Degree

Tools

Certified Executive Chef

ServeSafe certification

Job description

Grand Living is seeking an Executive Chef to elevate the Resident experience by providing oversight and culinary training to kitchen staff and directing all menu offerings across dining venues, including Bistro, Casual, Formal, Luminations memory care and Club Room.

The role reports to the Executive Director and requires a college or culinary school degree, 5+ years in food and beverage, and at least 2 years of management.