Senior Living Executive Chef - Menu Innovator & Team Leader

Ovation; Washington; On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical, Dental & Vision

PTO

401(k)

HSA

FSA

Employee Discounts

EAP

Job summary

Ovation by Avamere is seeking an Executive Chef to oversee culinary operations for independent living, assisted living, and memory care communities in Washington, UT. You will plan menus, manage staff and budgets, ensure regulatory compliance, and tailor dining to varying dietary needs.

You will recruit, train, and mentor kitchen staff, lead committees, control costs, and maintain high food-safety standards in accordance with ServSafe and local codes.

Qualifications

• 3–5 years of culinary management experience.
• Culinary degree from an accredited institution or extensive equivalent experience; ServSafe Manager cert required.
• CDM or CFPP certification highly preferred.
• Understanding of therapeutic diets (diabetic, low-sodium, renal, dysphagia/pureed).
• Proficient knife skills, large-batch cooking, recipe standardization, and menu planning.

Responsibilities

• Create rotating, seasonal menus for multiple living options and specialized diets.
• Meet dietary guidelines, nutritional standards, and state regulations.
• Lead staff recruitment, training, scheduling, and mentoring.
• Manage budgets, costs, ordering, inventory, and waste.
• Ensure kitchen cleanliness, storage, and maintenance per ServSafe standards.
• Lead food committees and resident councils; adjust menus for satisfaction.

Skills

Culinary management

Staff leadership

Menu planning

Budgeting

Food safety

Dietary needs

Education

Culinary degree

ACF certification

Tools

ServSafe

Job description

Ovation by Avamere is seeking an Executive Chef to oversee culinary operations for independent living, assisted living, and memory care communities in Washington, UT. You will plan menus, manage staff and budgets, ensure regulatory compliance, and tailor dining to varying dietary needs.

You will recruit, train, and mentor kitchen staff, lead committees, control costs, and maintain high food-safety standards in accordance with ServSafe and local codes.