Job Overview
Employment Type
Full-time
Compensation
Salary
Range $102,000.00 - $112,000.00
Work Schedule
Flexible
On-call
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee wellness programs
Professional development opportunities
flexible scheduling
Job Description
Friendship Village Tempe is a vibrant and welcoming retirement community located in Tempe, Arizona, known for its commitment to creating a supportive and compassionate environment for both residents and staff. As a reputable organization in senior living, Friendship Village Tempe blends hospitality with innovative care to provide an exceptional lifestyle experience. Recognized as one of the top workplaces in Arizona in 2023 and 2024, as well as nationally by USA TODAY for 2024 and 2025, this community prides itself on integrity, respect, passion, and collaboration, fostering meaningful relationships and embracing creativity to enhance the lives of its residents. In addition to its outstanding ratings, including a 5-star Medicare.gov ranking, and high scores on Facebook, Glassdoor, and Indeed, Friendship Village Tempe is dedicated to maintaining a culture where every team member feels valued and inspired.
The Executive Chef role at Friendship Village Tempe is a unique opportunity for a dynamic culinary leader to make a significant impact within an upscale retirement community. This position demands an experienced professional with a strong background in resort and large-scale hospitality culinary operations, including buffet, banquet, and fine dining experience. The Executive Chef will be responsible for overseeing all food preparation, cooking, and baking activities across multiple dining venues, ensuring that quality and consistency meet the highest standards. This leadership position requires managing diverse culinary operations, mentoring kitchen staff, and promoting a culture of hospitality and professionalism. With a focus on innovation and collaboration, the Executive Chef works closely with the Director of Dining Services on menu planning and culinary creativity.
The compensation for this role ranges from $102,000 to $112,200 per year, reflecting the high level of expertise and leadership ability required. The weekly schedule is Tuesday through Saturday, with varying shift times including mornings and late afternoons, and requires flexibility for on-call duties on Fridays and Saturdays, including weekends and holidays. This flexible yet structured schedule supports a balanced work-life environment while meeting the operational needs of the community.
In this role, the Executive Chef will manage budgets, inventory, and vendor relations to optimize resources and maintain cost-effectiveness without compromising quality. They will also ensure strict compliance with all food safety, sanitation, and quality standards in line with local, state, and federal regulations. A key aspect of this position is fostering a collaborative team environment and encouraging professional development among kitchen staff to maintain high morale and culinary excellence.
Overall, this is an exciting opportunity for a seasoned culinary professional who thrives in a high-volume, multi-venue hospitality setting and is passionate about delivering unforgettable dining experiences. The Executive Chef will not only lead with flavor and creativity but will also be an integral part of a mission-driven community that values individuality and fosters a culture of care and respect.
The Executive Chef role at Friendship Village Tempe is a unique opportunity for a dynamic culinary leader to make a significant impact within an upscale retirement community. This position demands an experienced professional with a strong background in resort and large-scale hospitality culinary operations, including buffet, banquet, and fine dining experience. The Executive Chef will be responsible for overseeing all food preparation, cooking, and baking activities across multiple dining venues, ensuring that quality and consistency meet the highest standards. This leadership position requires managing diverse culinary operations, mentoring kitchen staff, and promoting a culture of hospitality and professionalism. With a focus on innovation and collaboration, the Executive Chef works closely with the Director of Dining Services on menu planning and culinary creativity.
The compensation for this role ranges from $102,000 to $112,200 per year, reflecting the high level of expertise and leadership ability required. The weekly schedule is Tuesday through Saturday, with varying shift times including mornings and late afternoons, and requires flexibility for on-call duties on Fridays and Saturdays, including weekends and holidays. This flexible yet structured schedule supports a balanced work-life environment while meeting the operational needs of the community.
In this role, the Executive Chef will manage budgets, inventory, and vendor relations to optimize resources and maintain cost-effectiveness without compromising quality. They will also ensure strict compliance with all food safety, sanitation, and quality standards in line with local, state, and federal regulations. A key aspect of this position is fostering a collaborative team environment and encouraging professional development among kitchen staff to maintain high morale and culinary excellence.
Overall, this is an exciting opportunity for a seasoned culinary professional who thrives in a high-volume, multi-venue hospitality setting and is passionate about delivering unforgettable dining experiences. The Executive Chef will not only lead with flavor and creativity but will also be an integral part of a mission-driven community that values individuality and fosters a culture of care and respect.
Job Requirements
- Culinary degree preferred
- ServSafe certified or willingness to become certified within 30 days from acceptance of position
- 10 or more years of experience as an Executive or Executive Sous Chef in high-volume operations
- 7 or more years of experience in large-scale catering
- 5 or more years managing multiple dining venues
- Strong leadership and communication skills
- Proficient in Windows-based computer programs and food production systems
- Knowledge of food safety laws and sanitation regulations
Job Qualifications
- Culinary degree preferred
- ServSafe certified or willingness to become certified within 30 days
- 10+ years of experience as an Executive or Executive Sous Chef in high-volume operations
- 7+ years of large-scale catering experience
- 5+ years of multi-venue management
- Strong leadership, organization, and communication skills
- Understanding of measurements and conversions
- Strong working knowledge of Windows-based computer programs, computerized food production systems, and online ordering platforms
- Comprehensive knowledge of local, state, and federal regulations regarding food safety and sanitation
Job Duties
- Oversee all food preparation, cooking, and baking across multiple dining venues
- Create and execute diverse menus from fine dining to café-style meals
- Lead and mentor kitchen staff with a focus on teamwork and excellence
- Ensure compliance with all food safety, sanitation, and quality standards
- Manage inventory, ordering, budgets, and vendor relations
- Collaborate with the Director of Dining Services on menu planning and innovation
- Maintain a spotless kitchen and promote a culture of hospitality and professionalism
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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