Executive Chef: Resident Dining & Culinary Leadership

StoryPoint Group; Strongsville (OH); On-site; USD 65,000 - 90,000; Full time

Job summary

CommonSail Investment Group is seeking an Executive Chef to lead the culinary and dining department at our senior living communities. The role oversees retail sales, events planning, food costs, inventory control, safety and sanitation, and sustaining resident, customer and employee satisfaction.

You will hire, coach and direct kitchen staff, develop menus and pricing, and ensure consistent production with proper equipment operation and sanitation.

Qualifications

• Certified Executive Chef preferred.
• Minimum four years of industry and culinary management experience.
• Demonstrates leadership, customer service, and strong organization/time management.
• Experience with menu development and pricing.
• Experience with Microsoft Office applications.
• Culinary labor, food and small ware financial management experience.

Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste; circulates dining rooms for feedback.
• Establish presentation techniques and ensure quality standards.
• Hire, coach, train, inspire and direct culinary staff; maintain scheduling and reviews.
• Develop Sous Chef and Lead Cook to take on additional leadership duties.
• Direct food control, labor costs, menu engineering, recipe creation and standardization.
• Ensure proper equipment operation, safety and sanitation policies.
• Oversee catering events and demonstrate culinary techniques.
• Promote a positive team environment and strong guest relations.
• Function as Manager on Duty as scheduled with site leadership.

Skills

Leadership

Customer service

Time management

Menu development

Pricing

Culinary management

Communication

Staff coaching

Tools

Microsoft Office

Job description

CommonSail Investment Group is seeking an Executive Chef to lead the culinary and dining department at our senior living communities. The role oversees retail sales, events planning, food costs, inventory control, safety and sanitation, and sustaining resident, customer and employee satisfaction.

You will hire, coach and direct kitchen staff, develop menus and pricing, and ensure consistent production with proper equipment operation and sanitation.