Executive Chef

Tulsa, OK, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,300.00 - $90,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Employer paid group term life insurance

Disability insurance

Paid Time Off

Six paid holidays

403b with employer match

fitness center access

Life insurance

AD and D insurance

Tuition Assistance

scholarships

Employee assistance program

legal services

home insurance

auto insurance

discount purchasing program

Pet insurance

Job Description

Covenant Living is a reputable organization committed to providing exceptional living experiences for its residents, guests, and employees. As a leading provider of senior living services, Covenant Living operates with a deep-rooted inspiration to serve its community with excellence and dedication. The company focuses on delivering quality, compassionate care through a variety of residential and healthcare services designed to meet the unique needs of older adults. Covenant Living is recognized for its commitment to maintaining high standards in all aspects of service, including dining and hospitality. The organization offers a dynamic work environment where employees are motivated to contribute to the well-being and satisfaction of residents and guests alike. With a strong emphasis on teamwork, professional growth, and innovation, Covenant Living fosters a culture that values respect, integrity, and collaboration.

The role available at Covenant Living is that of an Executive Chef, a pivotal position responsible for maintaining high quality and consistency in meal preparation, production, and service. This role ensures that meals served to residents, guests, and employees meet the highest standards through strict adherence to recipes, product specifications, and portion sizes. The Executive Chef will contribute directly to the operational success of the establishment by overseeing food production, supervising kitchen and dining staff, and ensuring the sanitation and safety of kitchen operations. They will play a proactive part in budget management, cost control, inventory, and menu planning, all while fostering opportunities for growth and innovation. Leadership skills are essential as the Executive Chef trains, motivates, and manages the culinary team, ensuring certifications are up-to-date and performance goals are met.

Job Requirements

High school diploma
current sanitation certification or ability to obtain within six months
safe food handling certification
minimum three years supervisory experience as an Executive Chef or similar role
over seven years experience managing high-volume commercial kitchens
experience in fine dining preferred
ability to work flexible schedules including nights, weekends, and holidays
physical ability to lift up to 50 pounds and stand for extended periods
ability to work in kitchen environments including exposure to temperature changes
attention to detail and manual dexterity
knowledge of safety and sanitation regulations
proficient in computer applications for inventory and ordering

Job Qualifications

High school diploma
culinary arts degree preferred
sanitation certification required or to be obtained within six months
safe food handling certification
minimum three years supervisory experience as an Executive Chef or equivalent in a high-volume setting
over seven years managing fast-paced commercial kitchens
experience in fine dining and culinary leadership preferred
mastery of various cooking methods, equipment, and kitchen stations
skilled in food presentation and current culinary trends
highly organized with strong time management skills
proficient in computer use for inventory and purchasing
excellent kitchen and staff management
good communication skills
flexibility to work nights, weekends, and holidays

Job Duties

Supervises kitchen staff in food preparation and service following standard recipes and portion sizes
assists in preparing foods for special occasions and other departments
directs daily food production operations including menu planning, purchasing, ordering, and inventory management
oversees food presentation, portioning, garnishing, and storage
orders food and equipment
ensures kitchen and dining areas are sanitary and organized
trains chefs and kitchen staff on culinary skills and safety procedures
delegates tasks and monitors operating standards
provides feedback and performance evaluations to staff
ensures compliance with federal, state, and local regulations including HACCP, ServSafe, and safety standards
promotes a safe work environment and conducts safety training
complies with resident rights policies
manages cleaning, sanitation, and food safety procedures
attends required in-service trainings
manages budget by controlling labor, inventory, and material costs
establishes operational standards and quality improvement measures