Executive Chef

Oversee all aspects of food production, ensuring efficiency, quality, and consistency from purchasing and receiving to storage, preparation, and plate presentation within established budget guidelines. Supervise and support all food production and utility staff to ensure adherence to performance standards and kitchen operations. Implement and maintain core menus, recipe management systems, and back-of-house computer systems while ensuring all equipment meets sanitation standards through monthly internal audits. Maintain compliance with federal and state food safety regulations, including Health Department and HACCP requirements, and consistently uphold high standards for food quality and visual presentation. Build strong relationships with residents through regular dining room visits and engagement meetings. Minimum of 3 years Executive Chef experience required.