Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
bonus eligibility
Generous compensation
Health Insurance
Dental Insurance
Vision Insurance
Company-paid Life Insurance
401(k) savings plan
Paid Time Off
Employee assistance program
Career growth opportunities
Various Employee Perks and Rewards
Job Description
NEXDINE Hospitality is a leading provider in the dining and hospitality industry, known for delivering exceptional dining, fitness center, and facility management services across the United States. With a broad portfolio that caters to businesses, independent schools, higher education institutions, senior living communities, and hospitals nationwide, NEXDINE Hospitality prides itself on offering finely tailored and expertly managed programs. The company places a strong emphasis on its people, encouraging transparency, responsiveness, and authenticity in every aspect of their service. As a dynamic and innovative service provider, NEXDINE Hospitality continuously seeks to create outstanding experiences for clients and customers alike while maintaining a supportive and inclusive work environment.
We are currently seeking a dedicated and experienced Executive Chef to join our team remotely, specifically for candidates residing in Maryland, Delaware, Virginia, West Virginia, or Washington D.C. This full-time position offers competitive compensation with weekly direct deposit pay and an attractive benefits package, including bonus eligibility, health, dental, and vision insurance, company-paid life insurance, 401(k) savings plan, paid time off, and numerous employee perks. As part of the role, the Executive Chef will report directly to the General Manager or Chef Director and will play a critical role in developing and executing culinary strategies tailored to exceed expectations within a senior living community.
As the Executive Chef, you will be responsible for overseeing all culinary and financial operations, ensuring the highest standards of food service quality, production, and presentation. The role demands a hands-on approach to culinary management, including menu planning, cost control, food preparation, execution, and ensuring compliance with safety and sanitation guidelines. A significant aspect of this role also involves managing client relationships and leading an hourly culinary team to maintain and enhance service excellence. This position requires expertise in culinary techniques, financial acumen in managing budgets and inventory, and strong leadership skills to foster a high-performing and motivated culinary team.
The Executive Chef will be expected to manage all food production operations, guarantee the quality of all dishes served, supervise catering activities, and maintain efficient vendor partnerships. Additionally, you will oversee procurement practices to guarantee quality and cost-effectiveness, handle inventory management, and adhere to company standards for safety and sanitation. Executing strategic production schedules to meet staffing and payroll requirements is essential to ensure smooth operations. The ideal candidate will also bring experience in managing departmental expenses within budget guidelines and will provide accurate financial reporting to headquarters. The role also emphasizes people management responsibilities including recruitment, hiring, training, performance reviews, and maintaining a positive work culture.
This opportunity at NEXDINE Hospitality presents an exciting path for career development within a robust and growing organization that values innovation, quality, and customer satisfaction. If you are passionate about culinary excellence and wish to contribute your expertise to enriching the dining experience in senior living settings, this role offers a fulfilling and rewarding career opportunity.
We are currently seeking a dedicated and experienced Executive Chef to join our team remotely, specifically for candidates residing in Maryland, Delaware, Virginia, West Virginia, or Washington D.C. This full-time position offers competitive compensation with weekly direct deposit pay and an attractive benefits package, including bonus eligibility, health, dental, and vision insurance, company-paid life insurance, 401(k) savings plan, paid time off, and numerous employee perks. As part of the role, the Executive Chef will report directly to the General Manager or Chef Director and will play a critical role in developing and executing culinary strategies tailored to exceed expectations within a senior living community.
As the Executive Chef, you will be responsible for overseeing all culinary and financial operations, ensuring the highest standards of food service quality, production, and presentation. The role demands a hands-on approach to culinary management, including menu planning, cost control, food preparation, execution, and ensuring compliance with safety and sanitation guidelines. A significant aspect of this role also involves managing client relationships and leading an hourly culinary team to maintain and enhance service excellence. This position requires expertise in culinary techniques, financial acumen in managing budgets and inventory, and strong leadership skills to foster a high-performing and motivated culinary team.
The Executive Chef will be expected to manage all food production operations, guarantee the quality of all dishes served, supervise catering activities, and maintain efficient vendor partnerships. Additionally, you will oversee procurement practices to guarantee quality and cost-effectiveness, handle inventory management, and adhere to company standards for safety and sanitation. Executing strategic production schedules to meet staffing and payroll requirements is essential to ensure smooth operations. The ideal candidate will also bring experience in managing departmental expenses within budget guidelines and will provide accurate financial reporting to headquarters. The role also emphasizes people management responsibilities including recruitment, hiring, training, performance reviews, and maintaining a positive work culture.
This opportunity at NEXDINE Hospitality presents an exciting path for career development within a robust and growing organization that values innovation, quality, and customer satisfaction. If you are passionate about culinary excellence and wish to contribute your expertise to enriching the dining experience in senior living settings, this role offers a fulfilling and rewarding career opportunity.
Job Requirements
- High school diploma or equivalent
- 3-5 years experience in food service management specifically corporate dining
- ServSafe certification
- Allergen awareness certification
- Ability to lift items up to 40 pounds
- Excellent communication skills
- Strong leadership and people management abilities
- Ability to work remotely within MD, DE, VA, WV, or D.C
- Commitment to maintaining high standards of food safety and sanitation
Job Qualifications
- High school diploma or equivalent
- 3-5 years experience in food service management specifically corporate dining
- ServSafe Certification
- Allergen Awareness Certification
- Culinary school degree or certificate preferred
- Proficiency in Microsoft Office Suite preferred
- Past experience within senior living a plus
Job Duties
- Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures
- Responsible for the quality of all food products and ensure that standards are met
- Responsible for all aspects of food production, execution and presentation
- Oversight of all aspects of catering operations
- Responsible for maintaining vendor partner relationships
- Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products
- Receiving food and supplies - must be able to lift items up to 40 pounds
- Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing
- Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained
- Manage client relationships to maintain client satisfaction and account retention
- Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
- Responsible for inventory management
- Submit financial reporting to the corporate office
- Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff
- Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Provide excellent customer service to include being attentive, approachable, greeting and thanking customers
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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