Executive Chef - Senior Living Dining Leader

Otterbein SeniorLife; Missouri; On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Vision and dental insurance

Paid time off

Paid holidays

Life insurance

Retirement plan (401(k)/403(b) with会社匹

PayActiv access

Employee assistance program (EAP)

Tuition assistance

Pharmacy benefits

Job summary

Otterbein SeniorLife in Missouri is seeking an Executive Chef to lead a full-service kitchen and dining staff, directing meal service for three daily meals and specialty dining experiences in an Independent Living community.

This salaried role oversees back-of-house operations, budgeting, inventory, and quality control, working closely with the Associate Director of Dining Services to ensure efficient, high-quality food production and safe, sanitary practices.

Qualifications

• High School diploma or GED.
• 5+ years in dining and cooking, preferably healthcare or restaurant setting.
• Serv-Safe certification.
• Experience with budget control and stock management.
• Strong supervisory skills.
• Must enjoy working with the senior population.
• Must be able to pass a physical, background check and drug test.

Responsibilities

• Coordinate the daily menus and recipes and manage multiple tasks.
• Directly supervise and train kitchen personnel in conjunction with the Director of Food and Beverage Department.
• Oversee daily operation of the kitchen and ensure highest quality food for an Independent Living community.
• Maintain kitchen sanitation and safety standards.
• Assist with setup, service, and cleanup of food production.
• Ability to lift 5-20 pounds alone and up to 50 pounds with assistance.

Skills

Budget management

Supervisory skills

Flexible schedule

Enjoy working with seniors

Background check / drug test

Education

High School diploma or GED

Job description

Otterbein SeniorLife in Missouri is seeking an Executive Chef to lead a full-service kitchen and dining staff, directing meal service for three daily meals and specialty dining experiences in an Independent Living community.

This salaried role oversees back-of-house operations, budgeting, inventory, and quality control, working closely with the Associate Director of Dining Services to ensure efficient, high-quality food production and safe, sanitary practices.