Executive Chef

At The Lakes at Litchfield, we believe hospitality is the core of everything we do.

This is more than a kitchen leadership position. It is an opportunity to help build an internationally recognized hospitality and dining program while shaping the future of culinary excellence at The Lakes at Litchfield.

As we continue elevating our dining experience, we are actively working toward eligibility with the International Council on Active Aging (ICAA), which recognizes senior living communities that demonstrate leadership and excellence in wellness-focused food, hospitality, and resident engagement.

Working alongside the Director of Dining Services, the Executive Chef will play a key role in developing innovative culinary experiences, advancing wellness-centered dining initiatives, mentoring culinary talent, and helping position The Lakes at Litchfield among the most respected senior living dining programs in North America. This is a unique opportunity for an established culinary leader who is motivated by continuous improvement, inspired by high standards, and eager to leave a lasting legacy.

This is an exciting opportunity for a visionary Executive Chef to help lead that journey. The successful candidate will partner in developing culinary standards, wellness-driven menu strategies, resident-centered dining experiences, and a culture of continuous improvement that positions our community among the industry's most respected dining programs.

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.”

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 daily hospitality huddles with the FOH & BOH team.
• Provide training, coaching, guidance, and direction to all kitchen staff.
• Create 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.