Executive Chef

Executive Chef Oversees culinary operations, including menu planning, food preparation, purchasing, and recipe development to ensure consistent quality and presentation. Responsible for estimating food needs, maintaining equipment, and ensuring compliance with safety and sanitation standards. Position Highlights Status: FULL TIME Schedule: Tuesday through Saturday: Tues, Wed, Thurs 9-5:30pm; Friday, Saturday 11am-7:30pm; On call Location: 13801 East Yale Avenue, Aurora, CO 8001 Rate of Pay: $70k-$80k Annually What You’ll Do Assist in planning, preparation, and execution of special events, banquets, and theme meals. Use innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients within the overall food and labor budget. Understand and maintain monthly and annual budgets for the Food & Beverage department, documenting monthly spend on food, supplies, and back‑of‑the‑house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebates and contracted products, and cost‑of‑goods increases. Maintain purchasing standards, approved vendors, and strong vendor relationships. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire, and train staff for culinary and back‑of‑the‑house positions; assist with front‑of‑the‑house interviews if needed. Manage and supervise all culinary and back‑of‑the‑house staff, including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Collaborate with the Executive Director, Hospitality Manager, and community Department Heads to maintain department customer satisfaction and health survey levels at or above designated scores. Ensure any dietary needs and restrictions are met. Confirm food policies and procedures are practiced by kitchen staff, including personal hygiene, safe food storage, and handling procedures. Meet regularly with residents and family members to confirm high satisfaction levels are being delivered. Perform other duties as assigned. Supervisory Responsibilities Directly supervises employees in the Kitchen, carrying out supervisory responsibilities in accordance with organization policies and applicable laws. Qualifications Effective communication skills in writing and verbally speaking the primary language of residents. Reading and interpreting safety rules, operating/maintenance instructions, and procedure manuals. Writing routine reports and correspondence. Basic math (add, subtract, multiply, divide in all units of measure). Common sense to carry out instructions in written, oral, or diagram form; handle problems involving concrete variables in standardized situations. Proficiency with Microsoft Windows, Word, Excel, email, internet. Interest in working with a senior population. Manages people effectively, takes responsibility for subordinates' activities, provides performance feedback, develops skills, encourages growth, improves processes, products, and services. Excellent interpersonal skills; interacts effectively with all types of people. Proficient organizational skills, meets deadlines. Ability to work in a fast‑paced environment. Self‑definition of role, takes on responsibilities, manages priorities with minimal guidance. Benefits You'll Enjoy Competitive wages Early access to earned wages before payday Flexible scheduling options with full‑time and part‑time hours Paid time off and holidays (full‑time) Comprehensive benefit package: health, dental, vision, life, and disability insurance (full‑time) 401(k) with employer match Paid training Opportunities for growth and advancement Company provided uniforms Employee Assistance Program Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V #J-18808-Ljbffr St. Andrew's