Executive Chef

Overview TerraBella Senior Living serves thousands of residents and families with options including Active Independent Living, Assisted Living, Memory Care, and short-term Respite. We foster communities where both residents and team members thrive. Role TerraBella Senior Living is hiring a Full-time Executive Chef to join our community, Homeplace of New Bern. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily activities. This role leads meal preparation, accurate estimation of food consumption, purchasing, recipe selection and development, standardization of production recipes, and establishment of presentation techniques and quality standards. The Executive Chef plans menus to meet resident needs; ensures proper equipment operation and maintenance; maintains safety and sanitation in the kitchen. The Executive Chef may oversee special catering events and may offer culinary instruction or demonstrations. This role requires innovation, judgment, and discretion in performing essential duties. Responsibilities Assist in planning, preparation, and execution of special events, banquets, and theme meals. Develop menus and recipes that use high-quality ingredients within the community’s food and labor budget. Understand and manage monthly and annual budgets for the Food & Beverage department, including documentation of monthly spend on food, supplies, and back-of-house labor. Review and adjust menus for seasonal ingredients, recipe improvements, supply chain issues, contract products, and cost of goods increases. Ensure purchasing standards are met and that approved vendors are used; maintain strong relationships with vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire, and train culinary and back-of-house staff; may assist with interviews for front-of-house roles. Supervise culinary and back-of-house staff, including scheduling, assignment, direction, performance review, hiring, and disciplinary actions in line with company policy. Collaborate with the Executive Director, Hospitality Manager, and department heads to maintain department customer satisfaction and health department survey scores at or above designated levels. Ensure preventive maintenance programs are conducted for kitchen equipment and that staff uses and maintains equipment properly to avoid damage and costly repairs. Ensure dietary needs and restrictions are met; ensure policies and procedures are followed by kitchen staff, including personal hygiene and safe food handling. Monitor food preparation to minimize overproduction and waste; maintain accurate daily records. Provide ongoing training to kitchen staff on food preparation and quality service; ensure plating and presentation meet standards for quality and appearance. Collaborate with Hospitality Manager to ensure front-of-house and back-of-house staff work together to deliver a food product that meets residents’ and guests’ expectations; coordinate with BOH & FOH to provide outstanding customer service. Coordinate with Marketing and Activities to meet resident needs and plan unique events; meet regularly with residents and families to confirm high satisfaction levels. Report concerns regarding residents to community leadership; assist kitchen and restaurant staff with back and front-of-house operations as needed. Supervisory Responsibilities Directly supervises kitchen staff and carries out supervisory responsibilities in accordance with policies and applicable laws, including interviewing, hiring, training, planning, assigning, directing work, evaluating performance, and implementing disciplinary action. Qualifications Bachelor’s degree in Culinary Arts preferred, or an associate degree with a minimum of five years’ experience as an Executive Chef. Minimum of five years’ experience as an Executive Chef in the hospitality industry. Current ServSafe Certification. #J-18808-Ljbffr