System Chef - Traveling for Senior Living & Healthcare

NEXDINE Hospitality; Saginaw (MI); On-site; USD 66,000 - 74,000; Full time

Benefits offered by this job

Generous Compensation & Benefits

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off

EAP

Career Growth Opportunities

Employee Perks and Rewards

Job summary

NEXDINE Hospitality is seeking a System Chef for Senior Living & Healthcare across Michigan locations including Saginaw, Traverse City, and Grand Rapids. The role requires frequent travel between hubs to cover vacations and events, overseeing culinary and financial operations, and guiding hourly staff.

Strong menu/cost control and safety credentials are essential. Responsibilities span menu development, cost management, vendor relations, and ensuring top quality, safety, and customer service in

Qualifications

• High school diploma or equivalent.
• 3-5 years of experience in food service management, corporate dining.
• ServSafe Certification.
• Choke Safety Certification.
• Allergen Awareness Certification.
• Valid driver’s license.

Responsibilities

• Manage menu writing and cost control, utilizing appropriate recipes and costing measures.
• Ensure the quality of all food products, meeting industry standards.
• Oversee food production, execution, and final presentation of meals.
• Supervise all catering operations.
• Maintain vendor relationships for efficient food and supply purchasing.
• Ensure quality control practices for receiving all products.

Skills

Menu writing

Cost control

Food safety

Catering supervision

Vendor management

Payroll processing

Inventory management

Education

High school diploma or equivalent

Culinary School certificate or degree

Tools

Microsoft Office Suite

Job description

NEXDINE Hospitality is seeking a System Chef for Senior Living & Healthcare across Michigan locations including Saginaw, Traverse City, and Grand Rapids. The role requires frequent travel between hubs to cover vacations and events, overseeing culinary and financial operations, and guiding hourly staff.

Strong menu/cost control and safety credentials are essential. Responsibilities span menu development, cost management, vendor relations, and ensuring top quality, safety, and customer service in