Head Chef — Lead Seasonal Menus & Premier Dining

Vesta Property Services Inc; Palm Coast (FL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Life insurance

Disability protection

401(k) retirement plans

Health Savings Account (HSA)

Flexible Spending Account (FSA)

Pet Discount Plan

Free counseling sessions

Legal advice

Referral program

Job summary

Vesta Property Services Inc. in Florida is seeking a Head Chef to oversee all culinary operations within the community’s food and beverage program.

This leadership role will oversee menu development, food preparation, kitchen operations, inventory management, and staff supervision to deliver outstanding dining experiences for residents and guests. Responsibilities include planning and producing meals, developing seasonal menus, ensuring food quality and safety, recruiting and coaching kitchen

Qualifications

• High school diploma or equivalent required.
• Culinary degree or formal culinary training preferred.
• Minimum of 5 years of culinary experience, including leadership or supervisory experience.
• Valid food safety certification or ability to obtain certification upon hire.

Responsibilities

• Plan, prepare, and oversee the production of high-quality meals and menu offerings.
• Develop seasonal menus, daily specials, and event-specific dining options.
• Ensure consistency in food quality, presentation, portion control, and taste.
• Recruit, train, supervise, schedule, and evaluate kitchen personnel.
• Maintain compliance with all local, state, and federal health regulations.
• Manage food and supply inventory levels to minimize waste and control costs.
• Collaborate with community management and lifestyle teams to support resident events and special functions.

Skills

Leadership

Supervisory experience

Education

High school diploma or equivalent

Culinary degree

Food safety certification

Job description

Vesta Property Services Inc. in Florida is seeking a Head Chef to oversee all culinary operations within the community’s food and beverage program.

This leadership role will oversee menu development, food preparation, kitchen operations, inventory management, and staff supervision to deliver outstanding dining experiences for residents and guests. Responsibilities include planning and producing meals, developing seasonal menus, ensuring food quality and safety, recruiting and coaching kitchen