Remote Executive Chef — Senior Living Dining & Ops

NEXDINE Hospitality; United States; Remote; USD 110,000 - 140,000; Full time

Benefits offered by this job

Bonus Eligibility

Generous Compensation & Benefits

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off

Employee Assistance Program

Career Growth Opportunities

Employee Perks and Rewards

Job summary

NEXDINE Hospitality is seeking an Executive Chef to lead culinary operations for a Senior Living Community. This remote role requires residing in MD, DE, VA, WV, or DC, with oversight of menu development, cost control, and food presentation.

You will manage kitchen staff, vendor relations, and client satisfaction while ensuring safety, sanitation, and quality standards across all meals and catering events. The ideal candidate brings 3–5 years of management experience and ServSafe certification.

Qualifications

• 3–5 years' experience in food service management, corporate dining.
• ServSafe Certification.
• Allergen Awareness Certification.
• High School diploma or equivalent.
• Culinary School degree or certificate.
• Microsoft Office proficiency.

Responsibilities

• Oversee menu development and cost control.
• Ensure quality and presentation of all food.
• Manage catering operations and vendor relationships.
• Coordinate purchasing, receiving, and inventory.
• Lead payroll and staff scheduling.
• Develop and manage client relationships.
• Maintain safety, sanitation, and uniform standards.
• Recruit, train, and supervise kitchen staff.

Skills

Leadership

Menu costing

Operations management

Customer service

Vendor relations

Education

High School diploma or equivalent

Culinary School degree

Tools

Microsoft Office Suite

Job description

NEXDINE Hospitality is seeking an Executive Chef to lead culinary operations for a Senior Living Community. This remote role requires residing in MD, DE, VA, WV, or DC, with oversight of menu development, cost control, and food presentation.

You will manage kitchen staff, vendor relations, and client satisfaction while ensuring safety, sanitation, and quality standards across all meals and catering events. The ideal candidate brings 3–5 years of management experience and ServSafe certification.