Lead Chef - Senior Living Dining & Nutrition

Heritage Senior Communities; Brookside (MI); On-site; USD 65,000 - 90,000; Full time

Job summary

Heritage Senior Communities in Michigan seeks a Chef to oversee a high-quality dining program, balancing resident preferences with dietary needs and regulatory compliance. A culinary degree or equivalent, strong leadership, and hands-on cooking excellence are required.

Responsibilities include menu planning, meal service, staff supervision (ON SHIFT), sanitation, budgeting, and collaboration with Resident Services. Live Herb Wall and farm-to-table approaches encouraged.

Qualifications

• Degree as Chef from a culinary institute or certified program; or Restaurant/Food and Beverage management or significant experience in food service.
• Must maintain Food Protection Manager and HACCP Certification (e.g., ServSafe) and knowledge of geriatric dietary needs.

Responsibilities

• Menu planning considering resident preferences and dietary requirements; farm-to-table approach where possible.
• Ensure meals are prepared and served on time at proper temperatures with standardized recipes.
• Lead and supervise culinary staff; train, evaluate, and manage performance.
• Maintain sanitation, comply with health regulations, and monitor food safety practices.
• Budget management for food, supplies, and labor; optimize inventory and costs.
• Participate in marketing and outreach through special events and guest meals.
• Collaborate with Resident Services Coordinator on nutritional plans and resident satisfaction.

Skills

Culinary leadership

Menu planning

Food safety

Staff supervision

Cooking excellence

Time management

Mathematical accuracy

Education

Chef degree or culinary certificate

Tools

ON SHIFT

Job description

Heritage Senior Communities in Michigan seeks a Chef to oversee a high-quality dining program, balancing resident preferences with dietary needs and regulatory compliance. A culinary degree or equivalent, strong leadership, and hands-on cooking excellence are required.

Responsibilities include menu planning, meal service, staff supervision (ON SHIFT), sanitation, budgeting, and collaboration with Resident Services. Live Herb Wall and farm-to-table approaches encouraged.