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Director of Culinary Services/Executive Chef at True Connection Communities-Verena at Gilbert

True Connection Communities-Verena at Gilbert

Director of Culinary Services/Executive Chef

Mesa, AZ, USA|

Job Overview

Compensation

Salary

Range $75,000.00 - $80,000.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Health savings account

Flexible spending account

Paid parental leave

short-term disability

long-term disability

Paid Time Off

Paid holidays

401K Program

Tuition Reimbursement

Employee assistance program

Employee Referral Bonuses

Resident referral bonuses

Job Description

True Connection Communities (TCC) is a rapidly growing platform specializing in Senior Housing, with a focus on the Active Adult and Independent Living segments. The company is deeply committed to creating meaningful connections and fostering a vibrant community among residents, their families, and team members. This commitment is reflected in their mission to provide outstanding experiences by bridging the gap between residents, families, and staff. At TCC, each team member has the opportunity to make a lasting impact, whether by directly engaging with residents or supporting those who do. The company cultivates a culture centered around respect, care, and excellence in senior living, making it an exceptional place for professionals dedicated to enriching lives within the aging community. For more details about True Connection Communities, visit www.trueconnectioncommunities.com.

The Director of Culinary Services/Executive Chef plays a crucial role in this mission by enriching the lives of residents through the power of exceptional, made-from-scratch food. This leadership position requires a visionary culinary expert responsible for creating meals that are not only visually appealing but also nutritionally balanced, utilizing the freshest available ingredients. The role encompasses overseeing all food and beverage services within the community, including vendor management, ordering supplies, and ensuring compliance with State and Federal food safety regulations. Collaboration with other department heads is essential to create memorable dining experiences and special themed events that reflect the diverse tastes and preferences of residents.

In addition to culinary excellence, the Director of Culinary Services/Executive Chef leads a dedicated team by managing recruitment, training, scheduling, and performance evaluation. They play a key role in employee development and disciplinary processes to maintain a skilled and motivated kitchen and dining staff. Budgeting responsibilities include monitoring food and supply costs, labor expenditures, and capital needs, with a focus on minimizing waste while ensuring high-quality service standards. An important aspect of this role is ongoing engagement with residents to gauge dining preferences and nutritional needs through surveys and direct interaction, ensuring that menus remain dynamic and resident-focused.

Beyond daily operations, this position supports the broader community culture by participating in sales and marketing efforts, fostering a hospitality-oriented atmosphere, and providing exceptional customer service to residents and visitors alike. The role also involves attending and contributing to company meetings, completing required certifications, and participating in the Manager-on-Duty rotation. The Director of Culinary Services/Executive Chef must embody leadership, culinary expertise, and a passionate dedication to enhancing the quality of life for seniors through thoughtful and creative cuisine.

Job Requirements

Culinary degree preferred or equivalent chef experience
Minimum 8 years experience in food production and management
At least 3 years supervisory experience
Manager's ServSafe certification or willingness to obtain within 90 days
Covid-19 vaccination or accommodation documentation
Valid driver's license clean driving record and automobile insurance

Job Qualifications

Culinary degree preferred or 10+ years of chef experience
At least 8 years of progressive food production and management experience
Minimum 3 years in a supervisory role managing food preparation and customer service staff
Experience managing food inventories and operational budgets
Knowledge of federal state and local food safety regulations
Manager's ServSafe certification or ability to obtain within 90 days
Strong leadership and communication skills
Ability to develop and maintain menus that meet nutritional standards and resident preferences

Job Duties

Oversee hiring training and managing of all kitchen dining and catering staff
Motivate discipline train and evaluate all department associates
Schedule team members according to budget and ensure adequate staffing
Collaborate with kitchen and restaurant staff to provide hospitable dining experiences
Develop and maintain nutritious and appealing menus
Assess resident dining preferences and incorporate them into menus and events
Manage food and supply orders vendor relations and inventory levels
Monitor budget compliance and adjust operations to maintain quality and satisfaction
Enhance restaurant decor ambiance and ensure safe pleasant environment
Ensure kitchen and dining areas meet cleanliness safety and regulatory standards
Maintain safe sanitary environment compliant with health department and company standards
Work collaboratively with Executive Director and other department heads
Provide exceptional customer service to residents and visitors
Participate in community sales and marketing efforts including events
Train coach reward and discipline subordinates
Complete departmental reports timely and accurately
Attend and contribute to meetings and company training
Meet with new residents within prescribed timeframe
Participate in Manager-on-Duty rotation including weekends