Executive Chef

Are you an experienced culinary professional with a passion for providing exceptional dining experiences in a senior living environment? Do you thrive in leading a team and managing dining services? This role offers the opportunity to plan and supervise dining activities, provide technical guidance, and ensure the highest quality service for residents, employees, and guests. If this sounds like the role for you, we want to hear from you! Apply today for our Executive Chef position and join a team that values excellence, dedication, and compassion.

Pay Rate: $80k/yr.

401K with a 4% safe harbor match

Perks at Work- Discounted pricing on purchases

Holiday Pay including a Floating Holiday

Generous PTO that rolls over year over year

Employee Assistance Program

Paycheck Advances

Healthcare options

Financial Hardship Programs

Compassionate Leave

PTO Cashout Option

Location: Village of Southampton

ESSENTIAL FUNCTIONS

• Supervision of kitchen and dining staff.
• Participate in the hiring, discipline, assessment, and termination of direct reports.
• Recommend compensation at hire, promotion, and merit.
• Ensure all functions are staffed through the development and maintenance of employee schedules.

• Supervise cooks and kitchen staff, overseeing the preparation, portioning, garnishing, and storage of food.
• Develop and implement standard recipes and techniques for food preparation and presentation to assure high quality and control food costs; exercise portion control for all items served.
• Evaluate food products to ensure quality standards are consistently attained.
• Taste food to determine quality and palatability.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Effective oral and written communication skills.

• Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economically and technically correct; manage labor within budgeted labor cost goals.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
• Order and may approve the requisition of products and other necessary food supplies.
• Consult with the Director of Dining Services about food production for all meals and special events being planned.
• Conduct regular quality assurance audits.

• Conduct job responsibilities in accordance with the Company’s Code of Business Conduct, appropriate professional standards, and applicable state/federal laws.
• Maintain a professional appearance and good personal hygiene per company policies.
• Assist with special projects or tasks.
• Perform other duties as assigned.

MINIMUM REQUIREMENTS

• Associate degree, Culinary Degree or 5+ years related experience or equivalent combination of education/training and experience.
• 5 plus years as a Chef.

• Serve Safe Certified.
• Excellent communication and customer service skills.
• Must pass a background check and drug screen.

EOE/M/F/D/V