Executive Chef

About The Arlington The Arlington gives you a front‑row seat to the amazing life stories of the wisest people on earth. You are part of an extraordinary company investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life! Position Summary Executive Chef – responsible for overall coordination of food preparation, cooking and baking activities, dietary standards, quality and nutritional value of foods, and maintaining a positive, courteous work environment for staff and residents. This key member of the culinary department upholds the Community’s mission, philosophy, values and the Company’s vision, principles and Hospitality Promises. Starting salary: $90,000 – commensurate with fine culinary experience. Daily Responsibilities Supervise kitchen employees, including interviewing, hiring, training, planning, assigning, directing work, appraising performance, rewarding, and disciplining employees. Plan, staff, organize, and coordinate the preparation of all meals at all levels of care. Plan menus and menu cycles according to cultural and regional preferences and resident dietary guidelines; adjust recipes to appropriate yield. Monitor quality and consistency of food, including temperatures, portion control, palatability, and attractiveness; implement changes to meet standards. Ensure compliance with resident dietary restrictions. Walk the dining room each night to ensure resident satisfaction and feedback. Observe workers to ensure proper cooking, garnishing, and portioning methods. Give instructions to cooking staff on fine points of cooking. Cook, carve meats, and prepare dishes. Receive and validate all food deliveries against order forms. Inventory food items monthly. Conduct regular quality assurance audits. Practice safe and sanitary food handling. Follow all safety and loss‑prevention procedures. Attend Food Forum meetings. Monitor budgeted line items and keep variance within target range. Ensure cleaning and sanitation of kitchen equipment and areas. Support a culture where business decisions and employee engagement drive top‑line revenue and occupancy. Qualifications Associate’s or Bachelor’s degree in Culinary Arts preferred; minimum of three years as a Chef or Kitchen Manager in food service. Experience in hospitality, senior living, healthcare, or hospital food service preferred. Current ServSafe certification and all required state food safety and sanitation certifications/licenses. Comprehensive knowledge of menu planning, food preparation and production, food service operations, and applicable health, safety, and regulatory requirements. Strong leadership, communication, teamwork, and organizational skills; ability to coordinate kitchen staff and collaborate across departments. Ability to work in a fast‑paced environment, perform basic calculations, communicate in English, and respond to community emergencies as needed. Hospitality Focus We greet residents, employees and guests warmly, by name and with a smile. We treat everyone with courteous respect. We anticipate and act on needs. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We embrace and value our differences. We make residents, employees and guests feel important. We ask “Is there anything else I can do for you?” We maintain high levels of professionalism, and pay attention to details. Vaccination and Background Screening Many roles may require vaccination status for MMR, chicken pox, hepatitis, flu, and COVID‑19. This position requires background screening through the Florida Care Provider Background Screening Clearinghouse. For more information, visit EEO Statement EEO Employer. #J-18808-Ljbffr