Executive Chef

Augusta, GA, USA|Onsite

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

Life insurance

AD&D insurance

401(k) with Company Match

Employee assistance program

long-term disability insurance

Paid Time Off

Paid holidays

Free parking

DailyPay

On-site gym

Olympic size swimming pool

Resident sponsored appreciation bonus

educational scholarships

Job Description

Brandon Wilde is a premier Life Plan Community nestled on a stunning 73-acre campus in Evans, GA. Dedicated to enriching the lives of over 350 senior residents, Brandon Wilde offers a unique and rewarding environment where employees have the chance to engage deeply with an appreciative community. As a part of this organization, you are not just performing a job but contributing to a meaningful cause that profoundly impacts the quality of life for seniors. The culture at Brandon Wilde emphasizes teamwork, compassion, and a commitment to excellence, backed by an employer that values its employees and invests in their future growth and development. This exceptional community provides a welcoming, supportive workspace that nurtures personal and professional advancement alongside a spirit of extraordinary service and care.

We are currently seeking a Hospitality-Focused Executive Chef to join our passionate team. The ideal candidate will be responsible for managing the comprehensive food service operations within our community, including the preparation, cooking, and baking of meals that meet both the nutritional and qualitative standards expected by our residents and regulatory bodies. This role demands a skilled leader who can foster a positive and courteous kitchen environment, ensuring adherence to health and safety regulations while delivering outstanding dining experiences. Reporting directly to management, the Executive Chef will supervise all kitchen personnel across shifts, oversee menu development and implementation, maintain essential food service records, and manage inventory and vendor relationships. This position offers an annual salary range of $80,000 to $85,000 and the opportunity to work in an engaging, fun, and supportive environment that includes access to an on-site gym and Olympic-sized swimming pool, among other exceptional benefits. The role is key to maintaining the high standards of dining and hospitality that the Brandon Wilde community is known for, making it a crucial part of our mission to provide unparalleled care and enrichment to our senior residents.

Job Requirements

Must have 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 education in restaurant management, nutrition, or a related field
degree or certificate from a culinary institute preferred
must possess ServSafe Certification
ability to pass preemployment screening including physical, criminal background check, drug test, and employment references
ability to comply with vaccination status disclosure if required
excellent interpersonal, communication, and leadership skills
knowledge of health and safety regulations including MSDS, infection control, and universal precautions

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, etc
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