Executive Chef

Overview

Holladay Park Plaza, Portland's premier upscale senior living community, is seeking an experienced Executive Chef with a minimum of 5 years of experience in culinary leadership or equivalent roles to lead our team of culinary professionals and oversee all culinary activities for our fine-dining restaurant, upscale casual Bistro, catering services, and all other areas of our culinary program.

Compensation : $85,000 - $100,000 / annually DOE

We offer a morale-driven and friendly work environment (we want you to enjoy coming to work each day), competitive wages, and other fantastic benefits :

• 401(k) with 4% match
• Medical, Dental, Vision Benefits
• Employer-contributed retirement plan
• Generous PTO (paid time off) plan
• Company paid life insurance
• Discounted TriMet passes or discounted parking
• Use of our indoor swimming pool and fitness center
• Scholarship Opportunities
• Employee Appreciation Programs!
• PayActiv (early wage access)

About the Role:

As a leader in the department, you will drive success in Dining Services by consistently developing, mentoring, and holding all members of the Dining and Nutritional teams accountable to their job descriptions. Your leadership will be guided by a strong sense of ownership, a commitment to excellence, and your vision and expectations for the team. You will foster positive, genuine, and transparent relationships with the residents, aligned with the Pacific Retirement Services (PRS) Core Values, while ensuring adherence to all Dining Services policies and procedures.

What you'll be doing:

• Build strong relationships with residents and team members through empathy, genuine communication, and a focus on creating inviting, personalized dining experiences. Maintain a visible leadership presence in dining venues, especially during key meal periods, and actively participate in resident and team events.
• Lead Culinary Operations & Team Development - Oversee all back-of-house culinary functions, including recipe creation, menu planning, catering, and healthcare cuisine. Ensure menus reflect balanced, high-quality options that meet resident preferences and dietary needs. Train, coach, and mentor culinary staff, ensuring consistent onboarding, skill development, and adherence to policies, procedures, and service standards.
• Ensure Quality, Compliance & Safety - Maintain exemplary results on corporate assessments, satisfaction surveys, and health inspections by upholding rigorous food safety, sanitation, and quality control standards. Monitor kitchen equipment, cleanliness, and repair needs. Use temperature, sanitation, and waste logs to ensure regulatory compliance and operational excellence.
• Drive Operational & Financial Performance - Collaborate with leadership to develop and manage departmental budgets, control costs, maintain proper staffing levels, and provide accurate financial record keeping. Respond quickly and effectively to areas needing improvement while ensuring operations align with budgetary, regulatory, and quality standards.
• Collaborate & Innovate for Resident Satisfaction - Partner with the Dining Services Director, Registered Dietician, Corporate Culinary leadership, and outside agencies to enhance dining programs. Integrate menu items into the MealTracker Nutritional Software System, develop seasonal and daily menus, and continually evaluate team and program effectiveness for innovation and improvement.

A valid Food Handlers card is required and a ServSafe Food Safety Manager certificate is a plus.

Come join our culinary team!