Executive Chef

Join our team as an Executive Chef and lead a dynamic culinary operation dedicated to delivering exceptional dining experiences across multiple venues. We are a resort like senior living community that creates weekly specials and changes the core menu seasonally. Our culinary team is tasked with creating new and exciting dishes that fall in line with our customers' wants as well as keeping up with the forever changing culinary scene. We are seeking an innovative and hands on culinary leader who is passionate about menu development, food quality, team development, and operational excellence. This role offers the opportunity to shape the resident and guest dining experience while mentoring culinary professionals and driving the success of a large scale food and beverage program.

Earn a competitive salary annually, based on years of experience.

Full-time status: Must be available for a flexible schedule built to accommodate the demands of the department.

Additional compensation includes:

• Hourly employees:

• 1.5x Holiday Pay

• 1.5x Overtime Pay for every hour worked over 40 hours per week

• Full-time employees:

• Generous PTO beginning with a maximum of 104 hours annually

• Benefits: Medical, Dental, Vision, Life, STD/LTD, Supplemental: Accident/Cancer/Critical Illness, Legal Resources, and Identity Theft

• Tuition reimbursement: up to $5,250 annually for qualifying coursework

• All employees:

• 401k with company match

• Educational Partnership Discounts: South University, ECPI, Regent University, St. Leo University, and Colorado Christian University

• Referral Bonus for new employee referrals that join our team

• Star Employee Recognition Program including monetary awards

• Employee Assistance Program (EAP)

Position Summary: The Executive Chef is responsible for creating innovative cuisine and providing a satisfying culinary experience for all residents. The Executive Chef plays a crucial role in for researching, developing, evaluating and implementing of new products, services, technology and processes within the Food & Beverage Department. This position is responsible for the ordering of all supplies and food needs as well as scheduling, training, and supervising kitchen staff. The Executive Chef oversees five kitchens and for the high quality and consistency of all menu items in all kitchens on a daily basis. In conjunction with the Director, the Executive Chef, also develops new menus and insures quality control of all food items. The Executive Chef reports to the Director of Culinary Services.

• Maintains exceptional menu knowledge and attention to detail by performing daily to weekly reviews of all menus.
• Oversees the design, creation, testing and execution of menu items and presentation.
• Maintains extensive knowledge on menu development and completion.
• Provides leadership in the development and monitoring of budgets to produce both short-term and long-term success of the FB Department.
• Maintains effective food, labor, and budget costs, forecast and marketing policies to achieve objectives and desired standards.
• Maintains a hygiene & sanitation level above that required by the local Health Department and ensures that food sanitation, safety and proper food handling functions are practiced daily.
• Assists Catering and Hospitality Manager with developing special menus for functions and special events.
• Oversees menus for banquet functions, marketing events and food shows.
• Creates a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment and compliance with company's policies.
• Establishes operating policies and staff schedules for the operation of the kitchens to achieve maximum service at desired levels.
• Provides oversight on staffing levels, schedules, new hires, and recruitment.
• Maintains budgeted labor costs and food costs.
• Ensures employee relation issues are handled in a professional manner and issues commendations and disciplinary action as necessary.
• Trains management staff on expectation and execution of culinary skills and techniques.

Education and/or Experience: Culinary Bachelor's Degree from four year college or university preferred; or three to four years related experience as an executive chef or sous chef in a hotel, restaurant, club, health care facility or similar environment; or equivalent combination of education and experience. Minimum 5 years supervisory experience.

• Ability to work with, lead, manage, and mentor a diverse BOH team.
• Excellent organization and time-management skills.
• Must be ServSafe certified within the first 90 days of employment.
• Must be a team player who is willing to give and receive effective feedback.
• Ability to maintain composure under pressure and multi-task.
• Solution oriented with problem solving and organization skills. Self-motivated.
• Excellent oral communication and interpersonal skills.
• Positive attitude.

Our vision at Atlantic Shores is "To be a neighborhood where people want to live and work." Located in Virginia Beach, we are an award-winning continuing care retirement community serving ages 55 and up. We live our mission of being a welcoming neighborhood promoting active lifestyles in a community which ensures freedom, dignity, wellness, independence and security for all residents and staff.

Our Core Values include:

• Service to others
• Culture of Trust/Honesty
• Leadership to Grow
• Loyalty

Why choose us? For a rewarding opportunity.

We are looking for people who have a heart full of compassion, people who are warm and kind. Here at Atlantic Shores, you will have the opportunity to make a wonderful difference in someone's life every day. Employment with Atlantic Shores comes with great benefits - with the flexibility to choose the health and welfare plans to best meet your needs.