Senior Dining Executive Chef - Lead Innovation & Quality

Threeoaks Llc; Peoria (IL); On-site; USD 50,000 - 70,000; Full time

Job summary

Three Oaks Senior Dining, LLC is seeking a collaborative culinary leader to elevate dining in senior living communities. You will oversee kitchen operations, ensure sanitation, and mentor a team to deliver exceptional meals.

This role requires coordination across departments, menu development with residents, cost control, and maintaining plating standards. Experience in hospitality, strong communication, and ServSafe certification are preferred.

Qualifications

• High school diploma or equivalent with 8 years related work experience.
• A 2 year Culinary Degree or 4 year Hospitality degree with Four (4) or more years of related work experience.
• Valid ServSafe certification.
• Must comply with any dress code requirements.
• Must be able to work nights, weekends and some holidays.
• Must have working knowledge of Microsoft Office and Google Docs.
• Must be able to type twenty words per minute.

Responsibilities

• Assure proper sanitation practices are followed by cleaning and sanitizing work stations and equipment.
• Must follow all Three Oaks, client and regulatory and safety rules and procedures and provide trainings (sanitation, allergy trainings, etc.) as needed.
• Assure smooth kitchen operation by coordinating with related food and beverage departments.
• Control food costs by maintaining accurate records of all food ingredients used.
• Works with the leadership team to understand financial information including: sales reports, meal counts, etc. to achieve fiscal responsibility while driving resident satisfaction.
• Meet with the Resident Food Council to understand needs, requests, etc. to create new menus and see to their proper development and implementation.
• Work with Corporate Chef to create specials, menu efficiencies across the community as well as a costing strategy.
• Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs.
• Direct supervision of day-to-day operation of all kitchen functions.
• Ensure preparation, plating and presentation standards are maintained.
• Orient employees to the department and providing training on job responsibilities.
• Hold daily shift meetings and weekly in-service meetings.
• Provide all recipes for production sheets and ensure compliance to those recipes.
• Provide kitchen staff with daily production sheets that have recipes attached;
• Review BEO’s weekly and assign prep and other duties on the production sheets;
• Prioritize and assign work, and conduct performance reviews;
• Recommend and implement procedural or production changes;
• May prepare food and serve customers at an a la carte station;
• Provides the highest quality of service to customers at all times;
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use;
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;
• Reports all accidents and injuries in a timely manner;
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques;
• Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets;
• Enters Menu Cycles, Special Menus, all recipes, and production into the menu management platform or other production program in use;
• Teaches and trains all staff members production system and production program as needed for their respective role;
• Advanced knife skills required;
• Uses production software to enter pre- and post-production data software;
• Will take inventory weekly, and enter inventory into the production;
• Will perform other duties and responsibilities as assigned.

Skills

Leadership

Communication

Time management

Attention to detail

Dependability

Stress tolerance

Education

High school diploma or equivalent

Culinary degree or Hospitality degree

Tools

Microsoft Office

Google Docs

Job description

Three Oaks Senior Dining, LLC is seeking a collaborative culinary leader to elevate dining in senior living communities. You will oversee kitchen operations, ensure sanitation, and mentor a team to deliver exceptional meals.

This role requires coordination across departments, menu development with residents, cost control, and maintaining plating standards. Experience in hospitality, strong communication, and ServSafe certification are preferred.