Lead Chef & Kitchen Supervisor - Community Dining & Menu

Senior Management Advisors Inc.; Naples (FL); On-site; USD 52,000 - 78,000; Full time

Job summary

Pineapple House Sapphire Lakes in Naples, Florida seeks a Chef Supervisor to lead the Food Services Department, blending leadership duties with hands-on culinary work in a vibrant community setting. This role requires guiding kitchen operations, ensuring high standards of quality and safety for residents.

You will supervise and mentor kitchen staff, plan menus that meet nutritional and aesthetic standards, manage inventory and food costs, and collaborate with management to deliver exceptional

Qualifications

• Proven professional chef background with supervisory or leadership responsibilities.
• Strong culinary skills across diverse cuisines and dietary needs.
• Knowledge of food safety regulations and proper handling procedures.

Responsibilities

• Oversee daily food service operations with high quality, safety, and cleanliness standards.
• Prepare and cook a variety of meals according to dietary guidelines and community preferences.
• Supervise and mentor kitchen staff to foster a positive, efficient environment.
• Manage inventory, order supplies, and control food costs.
• Ensure compliance with health and safety regulations and proper food handling procedures.
• Collaborate with management to develop nutritionally balanced and aesthetically pleasing menus.
• Monitor food quality and presentation, adjusting as needed for resident satisfaction.

Skills

Leadership experience

Culinary excellence

Food safety knowledge

Menu planning

Staff supervision

Education

Culinary certification

Job description

Pineapple House Sapphire Lakes in Naples, Florida seeks a Chef Supervisor to lead the Food Services Department, blending leadership duties with hands-on culinary work in a vibrant community setting. This role requires guiding kitchen operations, ensuring high standards of quality and safety for residents.

You will supervise and mentor kitchen staff, plan menus that meet nutritional and aesthetic standards, manage inventory and food costs, and collaborate with management to deliver exceptional