Executive Chef

Primrose Retirement Communities began over 30 years ago with a simple mission - to honor our seniors by offering a variety of healthy, happy lifestyle options. By getting the right people on the team at all levels of the organization and by making work fun, we will create a culture where the best people will want to work, residents will want to live, and the core values of Accountability, Relentless Improvement, Embrace Change, Respect and Passion are embraced. What we offer: PTO (Paid Time Off) Various coverage levels for Medical, Dental, and Vision Insurance Plans Employee Assistance Program (EAP) And best of all, you get to work with our amazing STAFF and RESIDENTS ! Primrose Retirement Communities is hiring a Dining Director/Executive Chef toberesponsible for overseeing the day-to-day food service operations for the community and create a delightful dining experience for all residents and guests. The Dining Director/Executive Chef will be responsible for managing vendor relationships, menu planning, and talent development within their department. More about the position responsibilities: Creates and follows written recipes and prepares high-quality delicious, quality, and nutritious menu options. Develop menus and special meals for residents. Maintains dietary staffing and staff development, including but not limited to: Determines staffing requirements necessary to meet the dietary department’s needs. Interview and hire new dietary employees. Trains new staff in the kitchen. Conducts in-person performance review evaluations. Determines merit increases and promotions, in line with budget and community guidelines. Provides termination recommendations and addresses work-related issues and disciplinary actions under the supervision of the Executive Director. Manages all aspects of the kitchen including all personnel and each cooking station. Ensures costs are allocated to the appropriate GL Codes and the kitchen budget is in line with Primrose expectations. What we\'re looking for: Bachelor’s degree in hospitality or culinary preferred. Three to five years of experience from food service operations is required. Sanitation Certified (ServSafe) or ability to obtain certification within 30 days of hire. High volume production and catering experience is essential. Knowledge of budgets, food and labor costs and inventory control. Strong organizational, leadership, coaching and training skills. Flexible and adaptable to rapidly changing priorities and work demands. Must be willing to work a flexible schedule, at times. #J-18808-Ljbffr