Description
The Executive Chef reports to the Executive Director and is responsible for the day-to-day operation of the culinary services department in a senior living setting. The role oversees meal production, resident satisfaction, food quality and service, staff hiring and training, HACCP compliance, budgeting, and occasional weekend Manager on Duty coverage. Candidates need a bachelor’s degree, at least two years of culinary services administration experience, ServSafe certification, and experience with cost control, food management, and diet therapy. The position offers a $70,000–$75,000 yearly salary and full-time benefits including medical, dental, and vision insurance.
