Chef de Cuisine (Glenaire)

Kintura•Cary, NC

7d•Onsite

About The Position

The Chef de Cuisine serves as a culinary leader, coach, and mentor, working alongside team members to deliver exceptional dining experiences across our upscale retirement community. This role combines culinary excellence with servant leadership, guiding and developing culinary teams while maintaining the highest standards of food quality, hospitality, safety, and operational performance. The ideal candidate is an accomplished culinary professional who is passionate about teaching others, building strong relationships, and creating an engaging environment where team members can learn, grow, and succeed.

Requirements

Culinary degree or equivalent combination of education and professional experience.
Minimum of 5 years of progressive culinary leadership experience.
Experience supervising and developing culinary teams in a high-volume environment.
Comprehensive knowledge of food production, menu planning, sanitation, and cost controls.
ServSafe Manager Certification (or ability to obtain within 6 months).
Strong communication, interpersonal, and coaching skills.

Nice To Haves

Experience in senior living, hospitality, luxury dining, country club, resort, hotel, healthcare, or fine dining environments.
Experience managing multiple dining outlets and special events.
Knowledge of therapeutic diets, nutrition, and senior dining preferences.
ACF Certification at the CSC level or higher.

Responsibilities

Lead daily kitchen operations with a hands-on, collaborative approach.
Ensure all food is prepared, presented, and served according to established quality standards and recipes.
Maintain consistency across multiple dining venues, special events, and catering functions.
Partner with the Executive Chef to develop rotating menus that reflect resident preferences, wellness goals, and current culinary trends.
Continuously seek opportunities to enhance the dining experience through creativity and innovation.
Foster a culture of respect, accountability, teamwork, and continuous learning.
Train, mentor, and coach cooks and culinary team members to build technical skills, confidence, and career growth.
Provide regular feedback, recognition, and development opportunities.
Lead by example through active participation in kitchen operations and service.
Support recruitment, onboarding, scheduling, performance management, and retention efforts.
Build positive relationships with residents and actively seek feedback regarding dining experiences.
Partner with dining room leadership to ensure exceptional hospitality and guest satisfaction.
Respond promptly and professionally to resident concerns and service opportunities.
Participate in resident engagement activities, culinary demonstrations, and special community events.
Maintain efficient production systems and ensure appropriate staffing and workflow management.
Monitor food, labor, and operating costs while maintaining exceptional quality standards.
Assist with purchasing, inventory control, and vendor relationships.
Minimize waste through effective planning and inventory management.
Ensure completion of production records, temperature logs, and other required documentation.
Maintain strict adherence to food safety, sanitation, and workplace safety standards.
Ensure compliance with all local, state, and federal regulations.
Support infection prevention and resident health initiatives.
Conduct regular inspections and coaching to reinforce safe food handling practices.