Title Executive Chef
DepartmentDining Services
Job TypeFull Time
Start Date2019-07-08
Post Date2019-07-08
Job Description

Position Overview:  Supervises all HRC Dining Services Managers. Responsible for contributing to the nutritional integrity and quality of food. Directly supervises the cooks and utility staff in the kitchen.  Supports the hiring, development and retention of all culinary staff.  Manages all aspects of meal time service and the overall efficiency of the kitchen and Dining Room. Produces all cycle menus and costs; acquires all required equipment and supplies for the Department; oversees production employees and service employees; coordinates with Dining Services Managers, Catering/Events Manager and Coordinator and the Staff Development Manager for menu implementation. Supervises the kitchen sanitation and HACCP program. Assist with recipe development, BOH systems and compliance with dining standards.


Essential Functions and Responsibilities: include the following. Other duties may be assigned.

  1. Supervise daily operation of all food production facilities.
  2. Supervise and maintain proper purchasing/receiving procedures.
  3. Supervise and maintain proper food preparation/production procedures.
  4. Supervise and maintain proper procedures to ensure optimum food quality/presentation.
  5. Supervise, implement and maintain core menus and recipe management system and BOH computer system.
  6. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit.
  7. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HACCP).
  8. Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved.
  9. Partner with Unit Manager to train and develop culinary staff.
  10. Participate in BOH standardization process through active participation on Executive Chef Peer Team.
  11. Develop and maintain relationships with residents through dining room visits and meetings.
  12. Communicate effectively with managers, staff and residents.


Knowledge, Skills and Abilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Exhibit excellent verbal and written communication skills.
  • Exhibit ability to lead and develop a team.
  • Exhibit strong guest service orientation.
  • Ability to function in a team oriented environment.
  • Creative skills in food preparation and presentation.
  • Proven time management skills.
  • Proven organizational skills.
  • Exceptional listening skills and detailed follow up.
  • Good knowledge of PC software and POS systems (Word, Excel, Outlook).
  • Ability to analyze product and work flow in kitchens and recommend improvements.


Education and/or Experience:  Certification from a culinary training program or equivalent.  Minimum 3 years proven track record as Executive Chef.


Supervisory Responsibilities:  Provide leadership for culinary and utility staff.


Language Skills:


License, Certificates, Registration:  ServSafe certified preferred.


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