Executive Chef — Senior Living Dining Leader

The Arlington; Naples (FL); On-site; USD 81,000 - 99,000; Full time

Job summary

The Arlington in Florida is seeking an Executive Chef to lead kitchen operations and deliver exceptional dining for residents, with a focus on hospitality and quality. You will oversee menu planning, staff development, food safety, budgeting, and resident feedback, while maintaining a positive work environment.

Requirements include an Associate’s or Bachelor’s in Culinary Arts, 3+ years of leadership, ServSafe certification, and strong leadership and communication skills.

Qualifications

• 3+ years of leadership experience in a Chef, Sous Chef, or Kitchen Manager role.
• ServSafe certification and state certifications.
• Culinary degree preferred.
• Strong leadership, communication, and organizational skills.

Responsibilities

• Oversee daily kitchen operations and create an exceptional dining experience for residents.
• Lead, coach, schedule, and develop kitchen team members.
• Recruit, hire, train, and support staff performance.
• Plan menus and oversee meal preparation for all levels of care.
• Ensure meals meet quality, presentation, dietary, and food safety standards.
• Engage with residents to gather feedback and enhance dining services.
• Manage food ordering, receiving, inventory, and budget performance.
• Maintain compliance with sanitation, safety, and regulatory requirements.
• Promote a culture of hospitality, teamwork, and resident satisfaction.

Skills

Leadership

Staff development

Budgeting

Menu planning

Food safety

Communication

Education

Associate's or Bachelor's degree in Culinary Arts

Job description

The Arlington in Florida is seeking an Executive Chef to lead kitchen operations and deliver exceptional dining for residents, with a focus on hospitality and quality. You will oversee menu planning, staff development, food safety, budgeting, and resident feedback, while maintaining a positive work environment.

Requirements include an Associate’s or Bachelor’s in Culinary Arts, 3+ years of leadership, ServSafe certification, and strong leadership and communication skills.