Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Free parking
Life insurance
AD&D insurance
401(k) with Company Match
Employee assistance program
long-term disability insurance
generous PTO
Paid holidays
DailyPay
On-site gym
Olympic size swimming pool
Resident sponsored appreciation bonus
educational scholarships
Job Description
Brandon Wilde is a distinguished Life Plan Community located on a beautiful 73-acre campus in Evans, Georgia. Renowned for its dedication to enriching the lives of over 350 seniors, Brandon Wilde offers a supportive and compassionate environment where quality senior living is paramount. This establishment prides itself on fostering a culture that values meaningful work and exceptional service, designed to not only meet but exceed the expectations of its residents and their families. The Brandon Wilde team embraces a mission that centers on community, respect, and investment in the future of senior living by prioritizing employee development and well-being. Employees here are not just part of a job; they contribute to an extraordinary life story shared by some of the wisest individuals around.
The current opportunity is for a hospitality-focused Executive Chef who will play a critical role in the Food and Beverage department. The position commands both culinary expertise and leadership acumen, as the Executive Chef manages overall food preparation, cooking, and baking activities while ensuring dietary standards, quality, and nutritional value of foods served are consistently maintained. The role requires a positive and courteous approach to managing kitchen staff and engaging with residents. Reporting on inventories, menus, staffing schedules, and vendor relations will be part of this comprehensive leadership role. This is a full-time position offering a competitive salary in the range of $80,000 to $85,000. The Executive Chef will work closely within a team environment that supports staff orientation, training, and professional development, aiming to maintain an inspiring and engaging workplace. To succeed in this role, candidates must be prepared to uphold all state and federal health standards and embrace the community’s commitment to safety, quality, and compassionate care. From overseeing safe work practices, including adherence to MSDS guidelines and infection control, to managing vendor relationships and inventory control, the Executive Chef will influence the culinary experience enjoyed by residents and staff alike. This role offers a unique blend of leadership, creativity, and operational management in a rewarding community-centered setting.
The current opportunity is for a hospitality-focused Executive Chef who will play a critical role in the Food and Beverage department. The position commands both culinary expertise and leadership acumen, as the Executive Chef manages overall food preparation, cooking, and baking activities while ensuring dietary standards, quality, and nutritional value of foods served are consistently maintained. The role requires a positive and courteous approach to managing kitchen staff and engaging with residents. Reporting on inventories, menus, staffing schedules, and vendor relations will be part of this comprehensive leadership role. This is a full-time position offering a competitive salary in the range of $80,000 to $85,000. The Executive Chef will work closely within a team environment that supports staff orientation, training, and professional development, aiming to maintain an inspiring and engaging workplace. To succeed in this role, candidates must be prepared to uphold all state and federal health standards and embrace the community’s commitment to safety, quality, and compassionate care. From overseeing safe work practices, including adherence to MSDS guidelines and infection control, to managing vendor relationships and inventory control, the Executive Chef will influence the culinary experience enjoyed by residents and staff alike. This role offers a unique blend of leadership, creativity, and operational management in a rewarding community-centered setting.
Job Requirements
- Must have a minimum of five years experience as an executive chef or sous chef
- Must have completed post secondary courses in restaurant management, nutrition or related field
- Must be ServSafe certified
- Must be able to pass preemployment screening including physical, background check, drug test, and employment references
- Some roles may require disclosure of vaccination status
Job Qualifications
- A minimum of five (5) years experience as an executive chef or sous chef in a hotel, restaurant, club or other similar institution
- Post secondary courses in restaurant management nutrition or related field
- Degree or certificate from a culinary institute preferred
- Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions
- Must be ServSafe certified
Job Duties
- Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff
- Develops menus and assures implementation of these menus and maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies
- Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process
- Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual
- Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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