Executive Chef

Position Title: Executive Chef Salary: $80,000 - $85,000 Who We Are: If you are looking for a career with a strong, supportive team doing meaningful work with an appreciative community of seniors, consider being a part of theBrandon Wilde team! We are looking for people who want to perform to the best of their abilities to provide exceptional service that exceeds the expectations of our residents and their families. Brandon Wilde is a Life Plan Community situated on a beautiful 73-acre campus in Evans, GA. Our goal is to enrich the lives of the over 350 seniors we serve. When you work at Brandon Wilde, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life! What We Offer: Medical, dental, and vision insurance Free parking Life insurance AD&D insurance 401(k) with company match Employee assistance program Long-term disability insurance Generous PTO and paid holidays DailyPay – Work today, get paid today On-site gym and an Olympic size swimming pool An exceptional work environment that is both engaging and fun Resident sponsored appreciation bonus and educational scholarships Brandon Wilde is recruiting for a hospitality focused Executive Chef to join our team! The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents. Primary Responsibilities: Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Develops menus and assures implementation of these menus and maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc. Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual. Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels. Qualifications: A minimum of five (5) years experience as an executive chef or sous chef in a hotel, restaurant, club or other similar institution. Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred. Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions. Must be ServSafe Certified. All new hires must be able to pass our preemployment screening process, which includes a fitness for duty physical, criminal background check, drug test and employment references as required by a licensed residential care facility. Some of the roles in our community also require that we ask about your vaccination status. EEO Employer #J-18808-Ljbffr