Executive Chef

Durham, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

competitive compensation

Health Insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

403B retirement plan

Paid sick time

Paid vacation time

employee wellness program

Employee Recognition Program

Job Description

The Forest at Duke is a renowned senior living community dedicated to providing exceptional dining services to its residents and guests. Nestled within a beautiful campus, this establishment prides itself on creating a warm, welcoming, and friendly work environment. The Forest at Duke offers a comprehensive dining experience that caters to the varied dietary needs of its residents, ensuring quality, safety, and satisfaction in every meal served. As a company, The Forest at Duke upholds values of inclusion, respect, and collaboration, fostering an environment where team members are empowered, engaged, and motivated to excel in their roles. Their commitment to maintaining high standards aligns with their dedication to promoting wellness and enhancing the quality of life for all who engage with their services.

The Executive Chef at The Forest at Duke serves a pivotal role within the dining services department. This leadership position is responsible for overseeing all food preparation activities, ensuring compliance with local, state, and federal regulatory standards. The role demands a professional with comprehensive knowledge of safe and sanitary food handling procedures, cooking methods, merchandising, and effective supervision. The Executive Chef is integral to maintaining interdepartmental relations, integrating dining services with the wider facility operations, and fostering a culture of team-ship, empowerment, and adherence to The Forest Way behaviors.

In this role, the Executive Chef supervises the production staff, including cooks and cold food handlers, across multiple dining venues, such as the main dining room, health center, casual dining outlet, Taproot, Greenwoods, and special event functions. They manage food production systems, purchasing, inventory control, recipe file maintenance, and storeroom organization, ensuring operational efficiency and quality control. Menu development is a collaborative effort involving the Executive Chef, management, and production staff, aimed at delivering enjoyable dining experiences while accommodating special dietary requirements, particularly for the healthcare center.

The Executive Chef also champions safety, sanitation, and security protocols throughout kitchen operations and works consistently to stay abreast of culinary trends, innovative recipes, and presentation enhancements. Holding regular production meetings, participating in managerial duties like the Manager on Duty program, and engaging in special projects and committee work are essential components of this role. The Executive Chef’s commitment extends beyond food preparation to fostering positive interactions with residents, staff, and guests, supporting the community's reputation and desirability.

Opportunities for career advancement, comprehensive benefits including health insurance, retirement plans, and paid leave, and a supportive team culture make this role not only challenging but rewarding. The Forest at Duke seeks candidates who thrive under pressure, exhibit professionalism, and are eager to contribute positively to a dynamic, compassionate community environment.

Job Requirements

Must have comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising, and supervision
Graduate of a Culinary Arts school or extensive prior experience in similar food preparation positions preferred
Certified Dietary Manager preferred
Must have knowledge of special diets and all applicable local, state, and federal regulations regarding food preparation
Must be able to maintain positive relationships and interactions with residents and staff
Must be able to read, write, and follow oral and written directions in English
Must be at least 18 years of age
Ability to remain calm under pressure

Job Qualifications

Comprehensive knowledge of safe and sanitary food handling procedures
Graduate of Culinary Arts school or extensive experience in food preparation
Certified Dietary Manager preferred
Knowledge of special diets and regulatory food preparation requirements
Ability to maintain positive relationships with residents and staff
Ability to read, write, and follow directions in English
At least 18 years of age
Ability to remain calm under pressure

Job Duties

Supervises all production staff including cooks and cold food staff in their duties
Responsible for all food product served in multiple dining venues and special functions
Supervises production of special diet foods for the Healthcare Center
Maintains food production and purchasing systems according to policies
Participates in menu planning, monitoring, and evaluation
Oversees purchasing, recipe file, inventory, and storerooms
Supervises utility staff ensuring proper dishwashing and sanitation
Ensures proper food handling, storage, and safety
Keeps current with food preparation trends and merchandising techniques
Holds daily production meetings with staff
Participates regularly in Manager on Duty program
Implements programs to provide quality food and service
Conducts safety, sanitation, security, and maintenance programs
Participates in special projects as assigned
Responsible for monthly inventory of food and supplies
Maintains competency through training
Maintains excellent relations with clients, residents, and staff
Serves on committees or professional organizations
Maintains company property security
Adheres to employment, confidentiality, and HIPAA agreements
Performs other duties as assigned