Executive Chef

Job Description

Job Description

Description:

About Three Oaks Senior Dining, LLC

Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve.

Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do.

At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life.

About the Role

Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential?

We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting.

This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike.

Responsibilities

• Assure proper sanitation practices are followed by cleaning and sanitizing work stations and equipment. Must follow all Three Oaks, client and regulatory and safety rules and procedures and provide trainings (sanitation, allergy trainings, etc.) as needed;
• Assure smooth kitchen operation by coordinating with related food and beverage departments;
• Control food costs by maintaining accurate records of all food ingredients used;
• Works with the leadership team to understand financial information including: sales reports, meal counts, etc. to achieve fiscal responsibility while driving resident satisfaction.
• Meet with the Resident Food Council to understand needs, requests, etc. to create new menus and see to their proper development and implementation;
• Work with Corporate Chef to create specials, menu efficiencies across the community as well as a costing strategy
• Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs;
• Direct supervision of day-to-day operation of all kitchen functions;
• Ensure preparation, plating and presentation standards are maintained;
• Orient employees to the department and providing training on job responsibilities;
• Hold daily shift meetings and weekly in-service meetings:
• Provide all recipes for production sheets and ensure compliance to those recipes
• Provide kitchen staff with daily production sheets that have recipes attached;
• Review BEO’s weekly and assign prep and other duties on the production sheets;
• Prioritize and assign work, and conduct performance reviews;
• Recommend and implement procedural or production changes;
• May prepare food and serve customers at an a la carte station. Provides the highest quality of service to customers at all times;
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use;
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;
• Reports all accidents and injuries in a timely manner;
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques;
• Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets;
• Enters Menu Cycles, Special Menus, all recipes, and production into the menu management platform or other production program in use;
• Teaches and trains all staff members production system and production program as needed for their respective role;
• Advanced knife skills required;
• Uses production software to enter pre- and post-production data software;
• Will take inventory weekly, and enter inventory into the production;
• Will perform other duties and responsibilities as assigned.

Competencies

• Presents self in a highly professional manner to others and understands that honesty and ethics are essential;
• Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action;
• Ability to motivate, develop, and direct people as they work and identify best people for the job;
• Ability to manage one's own time and the time of others;
• Willingness to be open to learning and growing;
• Maturity of judgment and behavior;
• Maintains high standards for work areas and appearance;
• Maintains a positive attitude;
• Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism (ie; no cursing in the kitchen)
• Requires complete knowledge of kitchen equipment;

• A high school diploma or equivalent with 8 years related work experience
• A 2 year Culinary Degree or 4 year Hospitality degree with Four (4) or more years of related work experience;
• Previous Senior Dining or Hospital food service experience strongly preferred;
• Valid ServSafe certification;
• Must comply with any dress code requirements;
• Must be able to work occasional nights, weekends and holidays;
• Must have working knowledge of Microsoft Office and Google Docs;
• Must be able to type twenty words per minute.