Executive Chef

At Brightwater, we believe hospitality should be rewarding, not exhausting.

If you love creating exceptional dining experiences but are ready to leave behind the late nights, stressful restaurant grind, and unpredictable schedules, senior living may be the career change you’ve been looking for.

You’ll still use your culinary talent and passion for service, but in a meaningful environment where relationships matter, your work is appreciated, and you can enjoy a better quality of life.

We’re not just a luxury senior living community; we’re a team recognized as a Great Place to Work®, guided by our philosophy: “People First, Always.”

• Why Hospitality Professionals Love Working Here:
  • Consistent Schedule & Quality of Life
    Be home by ~8 PM. No midnight closes. No bar rushes. More balance for you and your family.
  • Meaningful Connections
    Our residents know your name, appreciate your work, and become part of your daily purpose.
  • Scratch Kitchen Culture
    We take pride in preparing high-quality meals from scratch with care, creativity, and consistency.
  • Positive Team Environment
    Join a collaborative team where respect, teamwork, and professionalism matter.
  • Career Stability & Growth
    Enjoy the stability of senior living while continuing to grow your culinary career in hospitality.

Now Hiring: Executive Chef

The ideal candidate will have restaurant experience and a passion for preparing high-quality food from scratch according to standardized recipes and instructions. Senior living experience is a plus — but hospitality and heart matter most.

Apply today and discover how rewarding hospitality can be when you’re serving people, not just tables.

Interviews offered daily!

We look forward to meeting you soon.

POSITION SUMMARY: Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations.

ESSENTIAL FUNCTIONS:

• Lead and personally contribute to the preparation and cooking of meals for all dining venues in the community.
• Monitor food production to ensure compliance with Senior Living Communities’ standards for quality, presentation, portion control, safety, sanitation, and other appropriate quality and compliance measures.
• Partner with the Director of Dining Services to create menus and plan for special events.
• Work closely with the Director of Dining Services to monitor inventory and prepare food and supply orders in order to ensure efficient operations, meet budget expectations, maximize freshness of ingredients, and minimize waste.
• Lead and/or actively participate in daily production meetings with the team.
• Provide training, coaching, guidance, and direction to line cooks.
• Assist the Director of Dining Services in creating and managing schedules to ensure sufficient staffing and adherence to labor budget.
• Oversee and continuously monitor food preparation, storage and handling to ensure adherence with all proper handling, HACCP, labeling, and storage protocols and ensure compliance with all relevant food service regulations.
• Follow all safety protocols and set a strong example for practicing a culture of safety.
• Maintain documentation of temperature charts and records.
• Maintain an open communication and professional working relationship between front and back of house operations and sister departments.
• Attend and actively participate in required in-service training and education programs.
• Other duties as assigned.

Physical Demands, Work Environment, and Expected Hours of Work: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Capable of standing, maneuvering independently and safety around work area.
• Capable of standing on a tile floor for an eight-hour shift.
• Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully.
• Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.
• Proficient with computers to complete job-related functions.
• An individual in this position will be required to lift or carry weight up to 50 lbs.
• Must be free of diseases that can be transmitted in the performance of job responsibilities during the stage of communicability unless the employee can be given duties that minimize the likelihood of transmission.
• May be exposed to minimal to moderate noise and exposure to blood and/or body fluids.
• May experience traumatic situations including psychiatric and deceased residents.
• Subject to moderate physical and emotional stress associated with food service. Performance of job tasks will involve exposure to cleaning chemicals, heat and cold.

TRAVEL: Local and out of state travel, including overnight stays, may be required from time to time to attend conferences, training, meetings, and professional development programs.

EDUCATION AND EXPERIENCE REQUIREMENTS:

• 2-year culinary degree preferred.
• Minimum of five years of food preparation experience in a high volume dining services venue with at least three years in a supervisory capacity; experience in a senior living environment preferred.
• Possess and maintain Safe Serve certification.
• Knowledge of proper food handling, storage, and safety protocols and regulations.
• Ability to read, write and follow directions in a recipe.
• Ability to lead and direct the work of others.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:

• Ability to read, write, speak and understand English fluently.
• Ability to meet or exceed the company’s attendance and punctuality standards.
• Ability to use miscellaneous software and office equipment.
• Ability to understand and follow directions as given.
• Ability to work with minimal supervision.