Executive Chef: Senior Living Dining Leader & Menu Innovator

Presbyterian Communities of South Carolina; Florence, Northern (SC, KY); Hybrid; USD 70,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Generous paid time off

Retirement savings plan

Job summary

Florence Presbyterian Community is seeking an Executive Chef to lead the culinary team on site in Florence, SC. The role oversees food production quality, purchasing, recipes, and sanitation, guiding staff to deliver excellent meals for residents.

You will manage menus, events, and resident feedback, ensure HACCP compliance, and collaborate with vendors to maintain cost objectives while maintaining high culinary standards. This leadership position offers competitive pay and benefits.

Qualifications

• Associates Degree in culinary or related field required.
• Three years of supervisory culinary experience.
• ServSafe Certification required.
• Experience with ordering systems and vendor relations; CDM preferred.

Responsibilities

• Oversee service and operational excellence in quality and presentation.
• Plan and execute special events with culinary team.
• Respond to guest surveys and identify improvement areas.
• Visit dining areas to assess satisfaction and ensure quality.
• Ensure proper portions and minimize waste in food preparation.
• Maintain high quality, tasty and well-presented meals daily.
• Support production sheets, recipes, order books, and temperature logs.
• Develop menus to meet resident preferences, seasonality, and cost objectives.
• Maintain QA files and logs; ensure HACCP and infection control standards.
• Monitor and enforce safety practices with staff.
• Supervise cooks and utility staff.

Skills

Leadership

Team management

Microsoft Office

ServSafe Certification

Vendor management

Education

Associate's Degree

Bachelor's Degree (preferred)

Job description

Florence Presbyterian Community is seeking an Executive Chef to lead the culinary team on site in Florence, SC. The role oversees food production quality, purchasing, recipes, and sanitation, guiding staff to deliver excellent meals for residents.

You will manage menus, events, and resident feedback, ensure HACCP compliance, and collaborate with vendors to maintain cost objectives while maintaining high culinary standards. This leadership position offers competitive pay and benefits.