Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $72,700.00 - $100,100.00
Work Schedule
Flexible
Benefits
Competitive wages
Access to wages before payday
flexible scheduling
Paid Time Off
Paid holidays
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
401(k) with employer matching
Paid training
Opportunities for advancement
meals
uniforms
Employee assistance program
Job Description
Provincial Senior Living, proudly part of the Discovery Senior Living family, is a recognized leader in managing lifestyle-focused senior living communities. With a commitment to excellence, the company builds its operations on the foundational Pillars of Excellence, which emphasize quality of service, respect for residents, and fostering a positive and supportive workplace culture for all employees. Employing thousands of dedicated team members, Provincial Senior Living is devoted to creating enriching, rewarding experiences for its residents through compassionate care and innovative senior living solutions. The company's culture is built around the value and contribution of each team member, recognizing their vital... Show More
Job Requirements
- Bachelor's degree from an accredited college or university preferred
- Minimum of five years experience as an Executive Chef in hospitality
- Current ServSafe Certification
- Ability to manage culinary staff and operations
- Strong organizational and leadership skills
- Excellent communication skills
- Availability to work flexible hours including special events
- Proficiency in budgeting and inventory control
- Commitment to food safety and sanitation standards
- Ability to collaborate across departments and with residents
- Willingness to work hands-on in kitchen and dining areas.
Job Qualifications
- Bachelor's degree from an accredited college or university in Culinary Arts preferred
- Associate degree and equivalent combination of minimum five years work experience as an Executive Chef
- Minimum of five years experience as an Executive Chef within the hospitality industry
- Current ServSafe Certification
- Strong leadership and team management skills
- Ability to develop and standardize recipes
- Experience in menu planning and budgeting
- Excellent communication and interpersonal skills
- Knowledge of food safety and sanitation regulations
- Experience in inventory and vendor management
- Ability to coordinate special events and catering.
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 that utilize the highest quality ingredients allowed within the overall food and labor budget
- Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and back of the house labor
- Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products, and cost of goods increases
- Ensure purchasing standards are maintained and approved vendors are used while maintaining strong vendor relationships
- Accurately report and submit monthly inventory of food and beverage supplies
- Interview, hire, train, and supervise culinary and back of the house staff including scheduling, assignments, and performance reviews
- Work with Executive Director, Hospitality Manager, and community Department Heads to maintain department customer satisfaction and health survey levels
- Ensure preventive maintenance programs are conducted for kitchen equipment and all staff properly use and maintain equipment
- Ensure dietary needs and restrictions are met following food policies and procedures including hygiene, food storage, and handling
- Manage control of food preparation focusing on reducing overproduction and waste
- Oversee maintenance and production of accurate daily records
- Provide ongoing training to kitchen staff in food preparation and quality service ensuring plating and presentation meet standards
- Collaborate with Hospitality Manager to ensure front and back of house staff deliver exceptional food product and customer service
- Work with Marketing and Activities personnel to coordinate special events and resident needs
- Meet regularly with residents and family members to ensure high satisfaction levels
- Advise community leadership of any resident concerns
- Assist Kitchen and Restaurant staff with back and front of house operations as needed
- Directly supervise kitchen employees carrying out supervisory responsibilities including hiring, training, appraising performance, and corrective action.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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