Executive Chef

Job Description

Job Description

Collington, A Kendal Affiliate, located on a beautiful 125-acre campus in Mitchellville, Maryland, is a Life Plan Community enriched in diversity that offers an active lifestyle for independent living and person-centered continuing care for assisted living and memory support. Collington’s vision is to thrive as a community of people living, working and serving together, bringing alive a spirit of collaboration, generosity and mutual respect in our relationships and decision-making.

Essential Duties and Responsibilities

Menu Development
• Develop and execute seasonal, resident-centered menus that balance nutrition, flavor, variety, and presentation, and include accommodations for specialized dietary needs.
• Engages with residents to gather feedback, address concerns, and incorporate preferences into menu planning.
• Lead special events, holiday meals, themed dining experiences, and resident-requested menus, ensuring consistency and excellence in food quality across all dining venues, catering, and special events.
• Champions a hospitality-driven dining culture that enhances resident satisfaction and quality of life.
Culinary Leadership & Development
• Recruit, train, coach, and retain a high-performing culinary team
• Establishes clear expectations, performance standards, and accountability
• Foster a culture of teamwork, professionalism, and continuous improvement
• Responsible for supervision of kitchen team members on all shifts, scheduling, counseling, orientation, and evaluation.
• Ensures the Culinary Services department meets all standards in accordance with state and federal health survey processes.
• Provides ongoing training to Culinary Services team members so they can successfully carry out assigned tasks, including techniques related to food presentation, nutrition standards, cleanliness, and food safety.
• Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to MSDS information, infection control, fire safety, and other precautions.
• Provide direct supervision, coaching, and performance management for Sous Chefs, Line Cooks, and Utility Workers.
• Partners with various departments to align dining with resident care plans, support organizational strategies, and continue quality improvement efforts. Maintains acceptable standards of personal hygiene and complies with department dress code.
• Develops work assignments for all kitchen team members, assigns special jobs, and spot checks work to ensure standards are met.
• Ensures best practices are followed in food safety, cleanliness, and workplace safety.
• Maintain ServSafe and sanitation programs, leads inspections and audits.
• Set clear expectations for excellence, accountability, and teamwork.

Nutrition & Dietary Expertise

• Possess a working knowledge of therapeutic diets, including diabetic, cardiac, renal, low-sodium, low-fat, gluten-free, and textured-modified diets.
• Adapts recipes and menus to support changing resident needs while maintaining appeal and satisfaction.
• Ability to collaborate effectively with registered dieticians, nursing team members, and other healthcare professionals to support resident care plans.
• Understanding the nutrition needs of older adults, including protein intake, hydration, fiber, calcium, vitamin D, and micronutrient considerations.
• Familiarity with evidence-based approaches such as the MIND, Mediterranean, and DASH diets.
• Ability to provide meaningful variety while maintaining dietary accuracy and portion control.
• Skill in recipe modification to improve nutrition without sacrificing flavor or presentation.
• Knowledge of food allergens and cross-contact prevention.
• Familiarity with state and federal regulations related to food service in senior living or healthcare environments.

Quality, Safety & Standards

• Maintain strict compliance with food safety, sanitation, and health regulations.
• Oversee product quality, storage, and preparation standards.
• Participate in audits, inspections, and continuous improvement initiatives.
• Ensure kitchens operate efficiently, safely, and with attention to detail.

Required Knowledge, Skills, and Abilities

• Ability to troubleshoot and resolve complex problems.
• Ability to be proactive, take direction, and establish ownership of projects.
• Ability to multitask and manage competing priorities.
• Ability to work both collaboratively and independently.
• Effective written, oral, and interpersonal communication skills.
• Strong customer service skills and the ability to build relationships and collaborate effectively with stakeholders.
• Detail-oriented, quality-focused, and self-motivated, with strict attention to deadlines and details.
• Demonstrated ability to identify and implement improvements to systems and practices to increase efficiency and effectiveness.
• Excellent verbal and written communication skills: ability to listen and clearly articulate thoughts, directions, and expectations.
• Ability to select, train, instruct, appraise, counsel, and motivate assigned direct reports to achieve common goals.
• Comprehensive knowledge of culinary best practices and related health and dining regulations and policies.

Qualifications

• Culinary degree or equivalent professional experience required.
• Minimum of 7-10 years of progressive culinary leadership experience, preferably in senior living, healthcare, hospitality, and high-volume food service environments.
• Minimum of 5 years of supervisory experience.
• Demonstrated expertise in nutrition-focused cooking and special diets.
• Proven ability to lead, mentor, and develop culinary teams.
• Strong organizational, communication, and interpersonal skills.
• ServSafe certification.
• Proficient in Microsoft Office 365 and culinary management software.

We also offer the following benefits:

• A comprehensive Medical, Dental, Vision, Life & Disability Plans
• 403 (b) Tax Deferred Retirement Savings Plan
• Vacation, Sick Leave & Holiday Pay
• Employee Assistant Program
• Scholarship opportunities

Pay Range: $80,000 - $85,000