Food & Beverage - Executive CHEF

Food & Beverage - EXECUTIVE CHEF at Senior Star

Salary: $70,000 - $75,000 per year

The Executive Chef is directly responsible for all food service production personnel and the operation of the kitchen and back‑of‑house functions. The Executive Chef ensures a high‑quality dining experience for Senior Star residents, oversees food safety, and collaborates with other employees to support the community’s leasing and marketing success. Business is conducted according to Senior Star’s Mission, Values, and Goals.

• Provide a high‑quality dining experience: supervise a food services program that meets and exceeds the minimum requirements of a senior community
• Prepare menus, food products, and serve quality meals in all dining rooms and venues, following meal presentation standards
• Serve meals to residents promptly and professionally
• Ensure food items are served at the proper time, temperature, and tastefully garnished
• Produce food for all housing segments, including independent, assisted, and memory care
• Produce food for catering services, both in‑house and external
• Maintain accurate food and supply inventory
• Plan and promote a dietary food services program that incorporates a wide variety of tastes, following menu requirements
• Follow prime food vendor regulations
• Coordinate with the Executive Director and Food & Beverage Director to plan or change menus
• Maintain proper records: prepare meal cost summaries
• Ensure the department adheres to budget guidelines
• Purchase all food, kitchen supplies, and equipment using Champagne and competitive purchasing methods
• Manage food production and sanitation processes within expense guidelines and assist in developing revenue‑enhancing opportunities for food and catering
• Prepare meals using provided recipes, following menu requirements
• Use equipment safely
• Prepare food items for serving
• Check serving line before serving to ensure everything is in optimum condition

• Healthcare or Senior Living Community experience required.

Varied; ensure dining room responsibilities are covered 7 days a week.