Executive Chef

Success In This Role Is Measured By :

Assistance with preparation and design of all food and beverage menus for both daily service and special events.

Assisting the Director of Culinary and Hospitality in meeting or exceeding budgeted financial results through effective expense management and preparation of food and monitoring of supplies.

Manage the daily prep and production, hold pre-shift service meeting, oversee line service, ensure ticket accuracy and final presentation of all items.

The ability to train and nurture employees and promote internal growth.

Key Duties and Responsibilities :

Resolve any issues that arise and seize control of the kitchen through sound management practices.

Promote innovation and produce high quality plates both in presentation and taste.

Manage and train kitchen staff by establishing working relationships with team members.

Work hand in hand with the staff throughout prep and production and ensure that appropriate par levels are maintained.

Minimum Qualifications :

Culinary arts degree and two years of operational experience, or a bachelor’s degree with three years of operational experience in a food service setting.

Senior Living experience is a plus.

Understanding of various cooking methods, ingredients, use of equipment and procedures of a professional kitchen environment.

Meet all special dietary needs, preferences, and restrictions of residents.

Take charge of the planning and execution of all community marketing and special events.

Our people and our residents are at the center of our universe. We can't wait to meet you!

The Arbor Company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

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