Upscale Executive Chef | Resident Dining Leader

StoryPoint Group; Des Moines (CA); On-site; USD 70,000 - 90,000; Full time

Job summary

StoryPoint Beaverdale seeks an Executive Chef to lead its culinary and dining operations focused on upscale dining and resident satisfaction. You will manage food costs, inventory, safety, and staff performance to deliver exceptional experiences.

You will develop menus with pricing, mentor culinary teams, and collaborate on events to uphold high standards while maintaining financial discipline.

Qualifications

• Certified Executive Chef preferred.
• Minimum four years of industry and culinary management experience.
• Upscale dining experience required.
• Demonstrated leadership, customer service, and strong organization and time management.
• Experience in menu development and pricing.
• Proficient with Microsoft Office applications.
• Culinary labor, food and small ware financial management experience.

Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste, circulating at meals.
• Establish presentation techniques and ensure quality standards.
• Hire, coach, train, inspire and direct culinary staff; manage scheduling and reviews.
• Develop Sous Chef and Lead Cook to take on leadership duties.
• Direct food control, labor costs, menu engineering, recipe creation and standardization.
• Ensure proper equipment operation and safety/sanitation policies.
• Oversee catering events and provide culinary instruction or demonstrations.
• Maintain a positive team attitude and promote public relations with residents and guests.
• Function as Manager on Duty as scheduled with site leadership.

Skills

Leadership

Customer service

Time management

Menu development

Menu pricing

Culinary management

Education

Certified Executive Chef preferred

Tools

Microsoft Office

Job description

StoryPoint Beaverdale seeks an Executive Chef to lead its culinary and dining operations focused on upscale dining and resident satisfaction. You will manage food costs, inventory, safety, and staff performance to deliver exceptional experiences.

You will develop menus with pricing, mentor culinary teams, and collaborate on events to uphold high standards while maintaining financial discipline.