Seeking an experienced Executive Chef to oversee kitchen operations, ensuring food quality, safety, and sanitation standards are met.
Responsibilities include menu planning, staff training, inventory management, maintaining food safety compliance, and controlling food and labor costs.
The role involves leading daily culinary production, developing menus, supervising staff, and delivering exceptional guest service to achieve resident satisfaction.
Ideal candidates have 3-5 years of management experience, hands-on culinary skills, catering or high-volume foodservice background, and familiarity with safety certifications like ServSafe.
Benefits include medical, dental, vision, retirement, and wellness programs.
Compensation is $60,000-$65,000 with a $5,000 sign-on bonus.