Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Work Schedule
Fixed Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Paid Time Off
Paid holidays
401(k) plan with Company Match
Employee assistance program
accident insurance
Job Description
Discovery Management Group is a prominent part of the Discovery Senior Living family of companies, which stands as one of the largest senior living operators in the United States. Renowned for its commitment to innovation, operational excellence, and lifestyle customization, Discovery Management Group specializes in managing and elevating senior living communities across the nation. The company serves more than 6,500 residents with a focus on enhancing their living experiences through tailored services that meet individual needs and preferences. Discovery Management Group's reputation for quality and leadership in the senior living industry demonstrates their dedication to creating supportive and vibrant communities.Show More
Job Requirements
- Bachelor's degree preferred or associate degree with equivalent experience
- minimum five years' experience as Executive Chef
- current ServSafe Certification
- ability to manage food and labor budgets
- strong leadership and team management skills
- knowledge of food safety and sanitation regulations
- excellent communication and interpersonal skills
Job Qualifications
- Bachelor's degree in Culinary Arts preferred or associate degree with equivalent combination of five years' experience as Executive Chef
- minimum five years' experience as Executive Chef in hospitality industry
- current ServSafe Certification
Job Duties
- Assist in planning, preparation, and execution of special events, banquets, and theme meals
- use innovation, imagination, originality, and talent to produce menus and recipes using high-quality ingredients within food and labor budget
- understand and maintain monthly and annual budgets for Food & Beverage department, document monthly food, supplies, and labor spend
- review and adjust menus for seasonal ingredients, recipe improvements, supply issues, and cost changes
- ensure purchasing standards are maintained and approved vendors are used, maintain positive vendor relationships
- report and submit monthly inventory of food and beverage supplies
- interview, hire, and train culinary and back-of-house staff, assist with front-of-house interviews
- manage and supervise culinary and back-of-house staff including scheduling, assigning, directing, performance review, hiring, and corrective actions
- collaborate with Executive Director, Hospitality Manager, and Department Heads to maintain customer satisfaction and health survey standards
- oversee preventive maintenance of kitchen equipment and ensure staff proper equipment use
- ensure dietary needs and restrictions are met
- confirm food policies and procedures are practiced including hygiene and safe food handling
- control food preparation focusing on preventing overproduction and waste
- maintain accurate daily production records
- provide regular training to kitchen staff on food preparation, quality service, and presentation
- collaborate with Hospitality Manager to ensure front and back of house staff deliver outstanding food products and customer service
- work with Marketing and Activities personnel to coordinate events and meet resident needs
- meet regularly with residents and family members to ensure satisfaction
- advise community leadership on resident concerns
- assist kitchen and restaurant staff in back and front of house operations as needed
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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