Executive Chef

Vista del Monte is hiring!! Executive Chef (Full Time) Pay Range: $86,798 - $101,920 Summary This position is responsible for overseeing and coordinating all food production activities for residents’ dining rooms, banquet functions, and special occasions, including procurement, preparation, service, menu building, financial management, inventory, and regulatory compliance. The Executive Chef will hire, train, and manage the dining services team. Essential Functions Operate and staff the community kitchen and dining venues. Supervise culinary services staff – scheduling, assignments, performance evaluations, hiring, and corrective actions. Plan and execute menus, meal preparation, and events, while assisting staff with both back‑of‑house and front‑of‑house operations. Maintain inventory control of food, beverages, supplies, and equipment. Ensure foods are prepared, stored, and served in accordance with company standards and local health codes. Manage monthly and annual culinary department budgets, including documentation of food, supply, and labor spending. Collaborate with residents and staff to develop menus that meet preferences and budget. Maintain resident and family satisfaction. Plan, prepare, and execute special events and themed meals. Adhere to all federal, state, and local health codes and guidelines during food handling. Create a regular cleaning and maintenance schedule for all kitchen areas and equipment. Perform other related duties as assigned. Communication & Interpersonal Practical oral and written communication skills. Ability to deliver presentations live via online or virtual mediums. Excellent collaboration and team‑building skills. Conflict management skills. Build relationships with customers, executive management, and stakeholders through positive interaction and problem resolution. Decision Making & Organization High level of accuracy under pressure. Strong organizational skills. Independent work with minimal supervision. Sound judgment and timely analysis for decision making. Productivity Time‑management and priority‑setting skills. Ability to handle multiple priorities simultaneously. Thrives in fast‑paced, dynamic environments. Prioritizes responsibilities to meet deadlines. Defines, develops, and analyzes performance metrics; uses sound judgment. Project Management Project management experience. Planning and oversight of projects. Design and implementation of project plans, budget management, and coordination of teams. Manages deadlines and escalates issues when necessary. Education Essential : Bachelor’s Degree in Culinary Arts, Hospitality, or Business (or equivalent 7 years of related food‑service experience). Preferred : Master’s Degree in Culinary Arts, Food Service Management, Hospitality Management, or a related field. Experience Essential : 7 years of food‑service experience as a cook, lead cook, or chef with knowledge of food safety, sanitation, proper storage, and handling procedures. Preferred : 10 years of relevant experience. Certification Essential : California Food Handler certification. Preferred : California Food Handler Manager (e.g., ServSafe Manager) certification. Physical Requirements Remain stationary 20% of the time. Lift or carry items: seldom 51‑100 lbs, occasionally 51‑100 lbs, frequently 26‑50 lbs, constantly 11‑25 lbs. Occasionally ascend or descend stairs. Communicate effectively so information is understood. Compensation Disclaimer: The actual compensation offered will vary based on knowledge, skills, experience, education, and licensure/certifications. Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or veteran status in accordance with nondiscrimination laws. Final candidates must successfully complete a pre‑employment physical, physical abilities test, drug screen and criminal background clearance. #J-18808-Ljbffr