Executive Chef - Senior Living Culinary Leader

NexDine; Endwell (NY); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Relocation assistance

Bonus eligibility

Generous compensation & benefits

Health, dental & vision insurance

Company-paid life insurance

401(k) Savings Plan

Paid time off: vacation, holidays, and

Sick time

Employee Assistance Program (EAP)

Career growth opportunities

Employee perks and rewards

Job summary

NexDine seeks an Executive Chef in Endwell, NY, to lead culinary operations within a Senior Living Community. You will develop menus, manage cost controls, and ensure top-quality food presentation while overseeing hourly staff and delivering outstanding customer service.

Responsibilities include vendor management, safety and sanitation compliance, and client relationship oversight. Strong leadership and 3–5 years in corporate dining preferred; ServSafe and allergen certifications required.

Qualifications

• High School diploma or equivalent required; culinary school degree/certificate preferred.
• 3–5 years' experience in food service management, corporate dining preferred.
• ServSafe Certification required; Allergen Awareness Certification preferred.

Responsibilities

• Develop and execute culinary results to exceed customer expectations within a Senior Living Community.
• Oversee food production, presentation, and catering operations.
• Manage vendor relationships and purchasing to ensure quality and efficiency.
• Lead and develop hourly kitchen staff and ensure safety, sanitation, and productivity standards.
• Control department expenses and analyze recipes for pricing.

Skills

People management

Customer service

Leadership

Education

High School diploma or equivalent

Culinary school degree/certificate

Tools

Microsoft Office Suite

Job description

NexDine seeks an Executive Chef in Endwell, NY, to lead culinary operations within a Senior Living Community. You will develop menus, manage cost controls, and ensure top-quality food presentation while overseeing hourly staff and delivering outstanding customer service.

Responsibilities include vendor management, safety and sanitation compliance, and client relationship oversight. Strong leadership and 3–5 years in corporate dining preferred; ServSafe and allergen certifications required.