Lead Chef - Senior Living Dining & Therapeutic Menus

Retire; Blacksburg (VA); On-site; USD 50,000 - 60,000; Full time

Job summary

Showalter Center in Blacksburg, VA seeks a Chef to lead culinary operations for daily meals, events, and resident programs. You will design menus, purchase ingredients, supervise kitchen staff, and ensure impeccable food safety and portion control to meet resident needs and dietary requirements.

The role requires 3-5 years of kitchen leadership, Serv Safe certification, and strong customer service. You will collaborate with dining leadership, nursing staff, and dietitians to deliver high-quality

Qualifications

• 3-5 years of culinary experience.
• SERV Safe Certification.
• Knowledge of food safety, sanitation, and infection control procedures.
• Experience with menu planning, production, and inventory management.
• Strong organizational, communication, and customer service skills.
• Ability to lift up to 50 lbs. and work in a fast-paced kitchen.

Responsibilities

• Plan, prepare, and oversee the daily meal production for residents, guests, and events.
• Develop menus meeting nutritional guidelines and dietary requirements.
• Supervise and train kitchen staff and manage schedules.
• Ensure compliance with food safety, sanitation, and regulatory standards.
• Monitor quality, portions, and resident satisfaction; manage inventory and costs.

Skills

Culinary experience

Serv Safe Certification

Food safety & sanitation

Menu planning

Inventory management

Supervisory experience

Customer service

Communication

Physical stamina

Job description

Showalter Center in Blacksburg, VA seeks a Chef to lead culinary operations for daily meals, events, and resident programs. You will design menus, purchase ingredients, supervise kitchen staff, and ensure impeccable food safety and portion control to meet resident needs and dietary requirements.

The role requires 3-5 years of kitchen leadership, Serv Safe certification, and strong customer service. You will collaborate with dining leadership, nursing staff, and dietitians to deliver high-quality