Executive Chef

Job Overview The Executive Chef is responsible for the day-to-day operations of the dining department, including staffing, planning, organizing, and providing residents with high quality, nutritious, and well‑plated meals. The Executive Chef develops, maintains, and implements policies and procedures in line with local, state, and federal guidelines. Responsibilities also include preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating, and inventory of products, and regulatory compliance. Reporting Reports to: Executive Director. Salary Salary Range: $80,000 - $85,000 yearly. Responsibilities and Duties Promote the mission and core values of Senior Living to residents, visitors, co‑workers, and the surrounding community. Actively contribute to growing community occupancy by representing and interacting positively with potential residents, family members, and professionals. Develop and implement successful strategies regarding labor, occupancy, expenses, and quality of services. Interview, hire, orient, train, supervise, and evaluate subordinate staff. Consistently evaluate residents’ needs in relation to staff needs to determine priorities in designing an ongoing dining program. Comply with all aspects of operation, including personnel practices, in accordance with policies and federal, state, and local regulations. Assist in the development of operational budgets and capital requirements, including forecasting and approving all expenses. Prepare and participate in local community events sponsored by the site. Build a high‑performing team and keep morale high. Maintain a safe working and living environment. Ensure all staff use and maintain equipment properly to avoid damage, injury, and costly repairs; ensure purchasing standards are maintained and appropriate vendors used. Provide occasional weekend coverage as Manager on Duty. Prepare and serve quality meals. Ensure special dietary needs are met and prepare texture‑modifying food as directed. Ensure compliance with all record‑keeping, food safety, and risk‑management requirements. Monitor food preparation, storage, and handling to ensure adherence with HACCP, labeling, and storage protocols. Maintain accurate hot and cold food, refrigerator, and freezer temperature logs. Participate in and attend all in‑service training as scheduled. Ensure compliance with all federal, state, and local regulations, as well as community policies and procedures. Other duties as assigned. Qualifications College degree or certification preferably in culinary arts, hospitality, nutrition, or business. Minimum of two (2) years of culinary services administration experience, preferably in Senior Living. ServSafe certification required. Training and experience in cost control, food management, and diet therapy. Proficiency in computer skills, Microsoft Office (Windows, Outlook, Excel) and ability to learn new applications. Competence in organizational and time‑management skills and demonstration of good judgment, problem‑solving, and decision‑making skills. Physical Abilities Stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. Lift or carry weight up to 50 lbs. Use proper body mechanics. Benefits Offered (Full Time) Health Insurance: Medical/Rx, Dental, and Vision. Life Insurance/AD&D, Short Term Disability, Long‑Term Disability. Basic Life & Accidental Death & Dismemberment (AD&D) Insurance. FSA (Commuter/Parking). Employee Assistance Program (EAP). 401(k) Retirement with Company Match. Paid Time Off (PTO) and Holidays. Tuition Reimbursement. Other Compensation Programs Employee Referral Bonus. Resident Referral Bonus. Equal Opportunity Statement Monarch Communities and Brandywine Senior Living is an Equal Opportunity Employer. We comply with all applicable federal, state, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all employees. #J-18808-Ljbffr Monarch Communities®