Executive Chef

The role at hand is that of a Chef, an exciting opportunity for culinary professionals who seek the creativity and satisfaction of cooking but prefer to avoid the traditionally demanding hours associated with the position like late nights and hectic weekends. At Brookdale, chefs have access to thousands of recipes and the freedom to introduce their own, allowing them to innovate while maintaining the highest standards of quality and taste. The Chef is responsible for leading a culinary team to provide exceptional dining experiences that meet the preferences and nutritional needs of senior residents. Listening to residents’ feedback is a key component in menu development, ensuring that meals are both enjoyable and tailored to their expectations. The role requires a passion for sanitation and food safety, as well as leadership skills to guide kitchen staff effectively.

Brookdale is proud to be recognized by Newsweek in 2024 and 2025 as one of America’s Greatest Workplaces for Diversity, underscoring the company’s commitment to a welcoming and inclusive culture. Employees here earn more than just a paycheck; they benefit from opportunities for career advancement through professional development and wellness programs. The company offers a comprehensive suite of health insurance options, life insurance, and retirement plans, with eligibility depending on employment status. Both part-time and full-time employees enjoy a variety of benefits, while full-time associates gain additional perks such as paid time off, paid holidays, adoption benefits, and tuition reimbursement. The base pay for this role is competitive and determined by the applicant’s skills and experience, with added eligibility for team-based bonus opportunities. Veteran applicants, military personnel, and military spouses are encouraged to apply, with support provided for naturalization fees for qualified associates.

In this key position, the Chef oversees all daily kitchen operations to ensure quality, safety, and efficiency. This includes selecting recipes, preparing and coordinating meals, and standardizing recipes to maintain consistent quality. The Chef also plans and modifies menus, supervises food servers through pre-meal meetings, ensures adequate staffing levels, manages inventory and food purchasing, and helps maintain budget compliance and loss prevention. The role supports the hiring, training, scheduling, and disciplinary actions within the kitchen team and coordinates special event catering. Maintaining cleanliness and compliance with health codes is a priority, along with equipment upkeep and food waste minimization through proper storage and recycling techniques. This position allows culinary professionals to make a positive impact on the lives of seniors while enjoying a supportive and dynamic work environment.Show Less