Executive Chef

The Lakes at Litchfield | LL - Lakes at Litchfield 120 Lakes at Litchfield Dr Pawleys Island, SC 29585, USA Description The Lakes at Litchfield , we believe hospitality is the core of everything we do.This is more than a kitchen leadership position. It is an opportunity to help build an internationally recognized hospitality and dining program while shaping the future of culinary excellence at The Lakes at Litchfield. As we continue elevating our dining experience, we are actively working toward eligibility with the International Council on Active Aging (ICAA), which recognizes senior living communities that demonstrate leadership and excellence in wellness-focused food, hospitality, and resident engagement. Working alongside the Director of Dining Services, the Executive Chef will play a key role in developing innovative culinary experiences, advancing wellness-centered dining initiatives, mentoring culinary talent, and helping position The Lakes at Litchfield among the most respected senior living dining programs in North America. This is a unique opportunity for an established culinary leader who is motivated by continuous improvement, inspired by high standards, and eager to leave a lasting legacy. This is an exciting opportunity for a visionary Executive Chef to help lead that journey. The successful candidate will partner in developing culinary standards, wellness-driven menu strategies, resident-centered dining experiences, and a culture of continuous improvement that positions our community among the industry's most respected dining programs. We’re not just a luxury senior living community; we’re a team recognized as a Great Place to Work®, guided by our philosophy: “People First, Always.” Essential Functions: Lead and personally contribute to the preparation and cooking of meals for all dining venues in the community. Monitor food production to ensure compliance with Senior Living Communities’ standards for quality, presentation, portion control, safety, sanitation, and other appropriate quality and compliance measures. Partner with the Director of Dining Services to create menus and plan for special events. Work closely with the Director of Dining Services to monitor inventory and prepare food and supply orders in order to ensure efficient operations, meet budget expectations, maximize freshness of ingredients, and minimize waste. Lead daily hospitality huddles with the FOH & BOH team. Provide training, coaching, guidance, and direction to all kitchen staff. Create and managing schedules to ensure sufficient staffing and adherence to labor budget. Oversee and continuously monitor food preparation, storage and handling to ensure adherence with all proper handling, HACCP, labeling, and storage protocols and ensure compliance with all relevant food service regulations. Follow all safety protocols and set a strong example for practicing a culture of safety. Maintain documentation of temperature charts and records. Maintain an open communication and professional working relationship between front and back of house operations and sister departments. Attend and actively participate in required in-service training and education programs. Other duties as assigned. Physical Demands, Work Environment, and Expected Hours of Work: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Capable of standing, maneuvering independently and safety around work area. Capable of standing on a tile floor for an eight-hour shift. Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully. Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc. Proficient with computers to complete job-related functions. An individual in this position will be required to lift or carry weight up to 50 lbs. Must be free of diseases that can be transmitted in the performance of job responsibilities during the stage of communicability unless the employee can be given duties that minimize the likelihood of transmission. May be exposed to minimal to moderate noise and exposure to blood and/or body fluids. May experience traumatic situations including psychiatric and deceased residents. Subject to moderate physical and emotional stress associated with food service. Performance of job tasks will involve exposure to cleaning chemicals, heat and cold. TRAVEL: Local and out of state travel, including overnight stays, may be required from time to time to attend conferences, training, meetings, and professional development programs. EDUCATION AND EXPERIENCE REQUIREMENTS: 2-year culinary degree preferred. Minimum of five years of food preparation experience in a high-volume dining services venue with at least three years in a supervisory capacity; experience in a senior living environment preferred. Possess and maintain Safe Serve certification. Knowledge of proper food handling, storage, and safety protocols and regulations. Ability to read, write and follow directions in a recipe. Ability to lead and direct the work of others. KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED: Ability to read, write, speak and understand English fluently. Ability to meet or exceed the company’s attendance and punctuality standards. Ability to use miscellaneous software and office equipment. Ability to understand and follow directions as given. Ability to work with minimal supervision. #SLC2 #TA2 Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr