Executive Chef

Company Description Belleston Residence Assisted Living is a boutique assisted living community opening in Fall 2026 in Plymouth, Minnesota, founded by healthcare professionals with over thirty years of experience in person-centered care. Named after the founders’ children, the residence is built on the belief that every detail should reflect the same devotion and standard of love a parent gives a child. The environment is intentionally designed to be genuinely beautiful, with thoughtfully curated spaces that communicate dignity, worth, and comfort. Care at Belleston is deeply personal, with team members knowing each resident’s preferences, history, and routines, while fostering a community that remains vibrant and alive. The organization is committed to providing peace of mind for residents and their families, and is currently accepting waitlist registrations ahead of its opening. Role Description The Executive Chef is a full-time, on-site role based at Belleston Residence in Plymouth, MN. This role leads the culinary program, designing and executing menus that reflect residents’ preferences, nutritional needs, and cultural backgrounds, while aligning with Belleston’s commitment to genuinely personal care. Day-to-day responsibilities include planning and preparing meals, supervising kitchen staff, managing food inventory, ensuring food safety and sanitation, and maintaining a clean, organized kitchen. The Executive Chef collaborates with care teams and registered dietitians to support specialized diets and individual care plans, and regularly engages with residents to gather feedback and enhance the dining experience. The role also involves cost control, vendor relationships, and continuous improvement of culinary operations to support a welcoming, home-like environment. Qualifications Strong culinary skills, including menu planning, recipe development, and high-quality meal preparation, preferably in assisted living, healthcare, or hospitality settings. Knowledge of nutrition, special diets (e.g., diabetic, low-sodium, texture-modified), and the ability to collaborate with clinical staff to meet residents’ dietary needs. Proficiency in food safety, sanitation practices, and compliance with local, state, and federal health regulations. Leadership and team management skills, including training, scheduling, and supporting kitchen staff in a respectful, inclusive work environment. Experience with inventory management, cost control, and vendor coordination to ensure quality ingredients and efficient kitchen operations. Excellent communication and interpersonal skills, with the ability to build rapport with residents, families, and colleagues and respond to feedback with care. Strong organizational and time-management abilities, with attention to detail and consistency in service delivery. Formal culinary training or certification preferred; ServSafe or equivalent food safety certification strongly encouraged. Prior experience as an Executive Chef, Head Chef, or equivalent leadership role is highly beneficial. #J-18808-Ljbffr