VP of Hospitality & Dining Experience

HarborChase, LLC.; Orlando (FL); On-site; USD 150,000 - 210,000; Full time

Job summary

HarborChase, LLC. seeks a Vice President of Hospitality to lead hospitality, dining, resident experience, and service excellence across communities.

You will partner with operations, wellness, sales, and executive leadership to create consistent service standards and drive occupancy growth while ensuring resident satisfaction. The role requires extensive culinary leadership, menu development, safety compliance, and cross-functional collaboration, with travel 75–85% and a focus on high-quality,

Qualifications

• Associates or Bachelor’s degree in culinary arts preferred.
• Minimum of eight years’ experience as a professional chef.
• Minimum of five years’ experience as a department head.
• Knowledge of HACCP and OSHA regulations.
• Must be able to travel 75-85% of the time.

Responsibilities

• Design, plan, and implement standards, policies, and programs for kitchens and dining venues.
• Lead resident-centered service excellence and oversee training for kitchen and dining staff.
• Maintain safety, sanitation, and quality standards with health-regulatory compliance.
• Develop menus using fresh, seasonal ingredients and farm-to-table practices.
• Manage budgets, monitor costs, and participate in P&L discussions.
• Collaborate with sales and marketing to support occupancy growth and resident satisfaction.

Skills

People leadership

Effective communication

Food safety knowledge

HACCP knowledge

Menu development

Decision making

Education

Culinary arts degree (associates or bachelor's)

Tools

Microsoft Office

Outlook

Job description

HarborChase, LLC. seeks a Vice President of Hospitality to lead hospitality, dining, resident experience, and service excellence across communities.

You will partner with operations, wellness, sales, and executive leadership to create consistent service standards and drive occupancy growth while ensuring resident satisfaction. The role requires extensive culinary leadership, menu development, safety compliance, and cross-functional collaboration, with travel 75–85% and a focus on high-quality,