Executive Chef - Senior Living Dining Leader

Springs Living, LLC; Happy Valley (OR); On-site; USD 90,000 - 130,000; Full time

Job summary

The Springs at Happy Valley is seeking an Executive Chef to lead our kitchen with a blend of culinary talent and strong leadership. You will work closely with the Food and Beverage Director to set high dining standards, launch menus, and cater events.

Ideal candidates have hospitality/health service food experience, strong menu costing knowledge, and a proven ability to motivate staff while maintaining quality and compliance with sanitation and budgeting requirements.

Qualifications

• Experience in hospitality/health service food service industry.
• Knowledge of international and domestic cuisines.
• Experience with menu writing, costing, and wage control.
• Strong leadership style and ability to motivate staff.
• Proficiency with basic computer programs (Excel/Word/Outlook).

Responsibilities

• Set a superior standard for high-quality dining experience.
• Launch company-standard menus in a timely manner.
• Cater special events as needed.
• Ensure meal and event presentations are consistent, prompt, and appetizing.
• Plan and purchase all food items to prepare meals per current menu.
• Lead kitchen staff with confidence and high standards.
• Support the dining team and create an environment where staff feel valued.
• Ensure back-of-house training and shift coverage as needed.
• Adhere to sanitation, storage, budgets, and company values.

Skills

Hospitality industry experience

Culinary leadership

Menu development

Costing & wage control

Staff development & motivation

Effective communication

Tools

Microsoft Excel

Microsoft Word

Outlook

Job description

The Springs at Happy Valley is seeking an Executive Chef to lead our kitchen with a blend of culinary talent and strong leadership. You will work closely with the Food and Beverage Director to set high dining standards, launch menus, and cater events.

Ideal candidates have hospitality/health service food experience, strong menu costing knowledge, and a proven ability to motivate staff while maintaining quality and compliance with sanitation and budgeting requirements.