Executive Chef – Signature Menu Dining & Growth

Ann's Choice by Erickson Senior Living; Lower Southampton Township (Bucks County); On-site; USD 77,000 - 94,000; Full time

Benefits offered by this job

Sign-on bonus

Medical coverage

PTO

401(k) with company match

Education assistance

Growth opportunities

On-site medical centers

Job summary

Ann’s Choice by Erickson Senior Living in Bucks County, Pennsylvania, is seeking an Executive Chef to lead our award-winning dining program, oversee food production from receiving to plate presentation, and drive signature menu initiatives with from-scratch cooking.

The ideal candidate has at least 3 years as an Executive Chef, strong leadership, and proficiency with kitchen operations, sanitation, and cost controls.

Qualifications

• Minimum of 3 years Executive Chef experience.
• Fine dining experience preferred.
• Knowledge of ala carte and catering trends with focus on quality and food cost controls.
• Familiar with PC software and POS systems (Word, Excel, Outlook, PowerPoint).

Responsibilities

• Oversee all aspects of food production from purchasing to plate presentation within budget.
• Supervise and support all food production staff and utility staff where applicable.
• Implement and maintain core menus, recipe management, and BOH systems.
• Ensure kitchen areas meet sanitation standards and perform monthly audits.
• Maintain compliance with federal and state food safety regulations.
• Ensure high standards for food quality and visual presentation.
• Build relationships with residents through dining room visits and engagement meetings.

Skills

Executive Chef experience

Fine dining

Ala carte and catering trends

Kitchen operations

Tools

Microsoft Office

Job description

Ann’s Choice by Erickson Senior Living in Bucks County, Pennsylvania, is seeking an Executive Chef to lead our award-winning dining program, oversee food production from receiving to plate presentation, and drive signature menu initiatives with from-scratch cooking.

The ideal candidate has at least 3 years as an Executive Chef, strong leadership, and proficiency with kitchen operations, sanitation, and cost controls.