Senior Living Executive Chef — Lead Menus & Dining

Bonaventure Senior Living; Keizer (OR); On-site; USD 63,000 - 83,000; Full time

Benefits offered by this job

Competitive wage starting at $63,000

Health benefits

Flexible Spending Account

401k matching

Paid Time Off

6 Paid Holidays

Job summary

Bonaventure Senior Living in Keizer, OR seeks an Executive Chef to oversee culinary staff and lead our dining services department. You will develop innovative menus that cater to diverse dietary needs of residents, maintain high food quality and safety standards, and elevate the dining experience across our communities.

This leadership role focuses on team management, menu development, and operational excellence rather than hands-on cooking, ensuring an excellent resident dining experience with

Qualifications

• Passion for senior dining and exceptional service.
• Experience in dining services management.
• Budget management experience.
• Food handlers license or ability to obtain.
• Ability to organize and supervise dining staff.
• English language required.
• CPR certification preferred.
• Must pass criminal background check and drug test.

Responsibilities

• Craft menus and developing standardized recipes and food production schedules.
• Oversee kitchen and dining staff while managing budget and inventory.
• Lead and inspire excellent customer service for residents.
• Ensure meals are served with an appetizing and attractive presentation.
• Create and maintain the schedule for the dining services team.
• Maintain a clean and organized kitchen and dining room.

Skills

Menu development

Staff leadership

Budget management

Food safety

Quality standards

English language

Job description

Bonaventure Senior Living in Keizer, OR seeks an Executive Chef to oversee culinary staff and lead our dining services department. You will develop innovative menus that cater to diverse dietary needs of residents, maintain high food quality and safety standards, and elevate the dining experience across our communities.

This leadership role focuses on team management, menu development, and operational excellence rather than hands-on cooking, ensuring an excellent resident dining experience with