Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $70,000.00
Work Schedule
Standard Hours
Benefits
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 company that specializes in providing comprehensive dining, hospitality, fitness center, and facility management services. Serving a diverse range of clients including businesses, independent schools, institutions of higher education, senior living communities, and hospitals nationwide, NEXDINE Hospitality has established itself as a trusted partner dedicated to excellence and customer satisfaction. The company emphasizes a people-first approach in all of its operations, ensuring that their programs are finely tailored and expertly managed to meet the unique needs of each client. NEXDINE is known for delivering a dynamic experience characterized by responsiveness, transparency, and authenticity. Interested candidates can learn more about the company by visiting NEXDINE's official website at www.NEXDINE.com.
The Executive Chef position at NEXDINE Hospitality is a full-time role based in Goshen, IN, offering an annual salary of $70,000 with weekly direct deposit payments. Reporting to the General Manager or Chef Director, the Executive Chef will play a pivotal role within a Senior Living Community. The position involves the development and execution of culinary results designed to exceed customer expectations while managing both culinary and financial operations. The Executive Chef oversees service quality, production efficiency, and presentation standards to ensure an exceptional dining experience for guests. This role requires someone with advanced culinary skills who can apply their expertise in food preparation, presentation, and service management.
Beyond culinary responsibilities, the Executive Chef is also tasked with client relationship management and leading the hourly culinary staff. This dual focus ensures not only the delivery of outstanding food and dining experiences but also fosters strong relationships with clients, improving satisfaction and retention. Key tasks include menu management, cost control, quality assurance, and operational oversight of catering services. Additionally, the role requires managing vendor partnerships, purchasing, inventory control, and adherence to safety and sanitation standards. The Executive Chef also handles financial oversight including budgeting for food costs, labor, and other department controllable expenses while maintaining compliance with corporate financial requirements.
The Executive Chef position at NEXDINE Hospitality offers a variety of benefits that enhance work-life balance and support employees’ well-being and career growth. Benefits include a generous compensation package, health, dental and vision insurance, company-paid life insurance, a 401(k) savings plan, paid time off including vacation, holiday, and sick time, an employee assistance program, as well as various employee perks and rewards. This opportunity is well-suited for culinary professionals seeking to leverage their expertise in a rewarding, client-focused environment within the senior living sector and work for a nationally recognized hospitality management company.
The Executive Chef position at NEXDINE Hospitality is a full-time role based in Goshen, IN, offering an annual salary of $70,000 with weekly direct deposit payments. Reporting to the General Manager or Chef Director, the Executive Chef will play a pivotal role within a Senior Living Community. The position involves the development and execution of culinary results designed to exceed customer expectations while managing both culinary and financial operations. The Executive Chef oversees service quality, production efficiency, and presentation standards to ensure an exceptional dining experience for guests. This role requires someone with advanced culinary skills who can apply their expertise in food preparation, presentation, and service management.
Beyond culinary responsibilities, the Executive Chef is also tasked with client relationship management and leading the hourly culinary staff. This dual focus ensures not only the delivery of outstanding food and dining experiences but also fosters strong relationships with clients, improving satisfaction and retention. Key tasks include menu management, cost control, quality assurance, and operational oversight of catering services. Additionally, the role requires managing vendor partnerships, purchasing, inventory control, and adherence to safety and sanitation standards. The Executive Chef also handles financial oversight including budgeting for food costs, labor, and other department controllable expenses while maintaining compliance with corporate financial requirements.
The Executive Chef position at NEXDINE Hospitality offers a variety of benefits that enhance work-life balance and support employees’ well-being and career growth. Benefits include a generous compensation package, health, dental and vision insurance, company-paid life insurance, a 401(k) savings plan, paid time off including vacation, holiday, and sick time, an employee assistance program, as well as various employee perks and rewards. This opportunity is well-suited for culinary professionals seeking to leverage their expertise in a rewarding, client-focused environment within the senior living sector and work for a nationally recognized hospitality management company.
Job Requirements
- High school diploma or equivalent
- 3-5 years experience in food service management specifically corporate dining
- ServSafe Certification
- Allergen Awareness Certification
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
- Microsoft Office Suite proficiency 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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