Senior Living Culinary Director

Monarch Communities; New York (NY); On-site; USD 95,000 - 100,000; Full time

Benefits offered by this job

Health Insurance: Medical/Rx, Dental,

Job summary

Monarch Communities seeks an Executive Chef to lead the day-to-day dining operations for our senior living community in New York. You will manage staffing, meal planning, nutrition standards, and policy implementation to provide high-quality, well-plated meals that meet regulatory guidelines.

The role requires staff development, budgeting input, HACCP compliance, and coordination with the Executive Director. This exempt, salaried position offers room for growth and comprehensive benefits.

Qualifications

• College degree or Certification in culinary arts, hospitality, nutrition, or business is preferred.
• Minimum of two years of culinary services administration experience, preferably in Senior Living.
• ServSafe certification is required.
• Cost control, food management, and diet therapy experience is preferred.
• Proficiency in Microsoft Office (Windows, Outlook, Excel) and ability to learn new applications.

Responsibilities

• Promote Monarch Communities' mission and core values to residents and the community.
• Actively contribute to growing community occupancy by engaging with potential residents and families.
• Develop and implement strategies for labor, occupancy, expenses, and quality of services.
• Interview, hire, orient, train, supervise, and evaluate staff.
• Ensure compliance with health, safety, and regulatory requirements and maintain records.

Skills

Leadership & team management

Cost control

Menu planning & nutrition

Food safety & HACCP

Microsoft Office

Education

College degree or Certification in culinary arts, hospitality, nutrition, or business

Tools

Microsoft Office

ServSafe certification

Job description

Monarch Communities seeks an Executive Chef to lead the day-to-day dining operations for our senior living community in New York. You will manage staffing, meal planning, nutrition standards, and policy implementation to provide high-quality, well-plated meals that meet regulatory guidelines.

The role requires staff development, budgeting input, HACCP compliance, and coordination with the Executive Director. This exempt, salaried position offers room for growth and comprehensive benefits.