Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $70,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
401(k) savings plan
Paid Time Off
Employee assistance program
Job Description
NEXDINE Hospitality is a leading provider of dining, hospitality, fitness center, and facility management services to a diverse range of clients, including businesses, independent schools, higher education institutions, senior living communities, and hospitals across the United States. Known for its people-first approach, NEXDINE delivers finely tailored and expertly managed programs that focus on responsiveness, transparency, and authenticity. With a reputation for creating exceptional dining and hospitality experiences, the company strives to meet and exceed client and customer expectations by fostering a strong culture of service and operational excellence. For more information, visit www.NEXDINE.com.
We are currently seeking a full-time Executive Chef to join our team in Goshen, Indiana. This position offers a competitive annual salary of $70,000, with weekly pay through direct deposit. The Executive Chef will report directly to the General Manager/Chef Director and play a crucial role in managing culinary and financial operations within a senior living community. The ideal candidate will have expertise in culinary techniques, menu development, cost control, and food production, alongside strong leadership skills for managing and developing hourly staff. This role also involves client relationship management to ensure high levels of satisfaction and retention.
The Executive Chef's responsibilities encompass several key areas: culinary excellence, operational management, financial oversight, and people leadership. On the culinary front, the Executive Chef will oversee menu writing, recipe development, and cost control to ensure quality and consistency are maintained in all food products and presentations. Operationally, this role requires managing vendor relationships, overseeing purchasing and receiving of supplies, and ensuring adherence to safety, sanitation, and food handling standards. From a financial perspective, the Executive Chef will manage department controllable expenses, analyze recipes for pricing, handle inventory management, and submit financial reports to the corporate office.
People management is a vital part of this role. The Executive Chef is responsible for recruiting, hiring, training, supervising, and reviewing the performance of culinary staff. Delivering excellent customer service by being approachable, attentive, and appreciative to customers is also important. The position demands candidates who have at least a high school diploma or equivalent and 3-5 years of food service management experience, preferably in corporate dining. Certifications such as ServSafe and Allergen Awareness are mandatory, while a culinary school degree or certificate and proficiency in Microsoft Office Suite are preferred. Experience working within senior living communities is considered a plus.
This role offers a comprehensive benefits package that includes health, dental, and vision insurance; company-paid life insurance; a 401(k) savings plan; paid time off including vacation, holiday, and sick leave; employee assistance programs; and various employee perks and rewards. NEXDINE Hospitality promotes career growth opportunities and supports a workplace culture that values professionalism, teamwork, and continuous improvement. Joining NEXDINE means becoming part of a dynamic company committed to delivering exceptional food and hospitality services and fostering long-term client partnerships.
We are currently seeking a full-time Executive Chef to join our team in Goshen, Indiana. This position offers a competitive annual salary of $70,000, with weekly pay through direct deposit. The Executive Chef will report directly to the General Manager/Chef Director and play a crucial role in managing culinary and financial operations within a senior living community. The ideal candidate will have expertise in culinary techniques, menu development, cost control, and food production, alongside strong leadership skills for managing and developing hourly staff. This role also involves client relationship management to ensure high levels of satisfaction and retention.
The Executive Chef's responsibilities encompass several key areas: culinary excellence, operational management, financial oversight, and people leadership. On the culinary front, the Executive Chef will oversee menu writing, recipe development, and cost control to ensure quality and consistency are maintained in all food products and presentations. Operationally, this role requires managing vendor relationships, overseeing purchasing and receiving of supplies, and ensuring adherence to safety, sanitation, and food handling standards. From a financial perspective, the Executive Chef will manage department controllable expenses, analyze recipes for pricing, handle inventory management, and submit financial reports to the corporate office.
People management is a vital part of this role. The Executive Chef is responsible for recruiting, hiring, training, supervising, and reviewing the performance of culinary staff. Delivering excellent customer service by being approachable, attentive, and appreciative to customers is also important. The position demands candidates who have at least a high school diploma or equivalent and 3-5 years of food service management experience, preferably in corporate dining. Certifications such as ServSafe and Allergen Awareness are mandatory, while a culinary school degree or certificate and proficiency in Microsoft Office Suite are preferred. Experience working within senior living communities is considered a plus.
This role offers a comprehensive benefits package that includes health, dental, and vision insurance; company-paid life insurance; a 401(k) savings plan; paid time off including vacation, holiday, and sick leave; employee assistance programs; and various employee perks and rewards. NEXDINE Hospitality promotes career growth opportunities and supports a workplace culture that values professionalism, teamwork, and continuous improvement. Joining NEXDINE means becoming part of a dynamic company committed to delivering exceptional food and hospitality services and fostering long-term client partnerships.
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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