Corporate Executive Chef - Senior Living

Creative Dining Services•Zeeland, MI

2d•$100,000 - $110,000

About The Position

Creative Dining Services is seeking an experienced Corporate Executive Chef to provide culinary leadership, training, and operational support across multiple locations, with a focus on Senior Living accounts. The role helps elevate dining experiences through culinary excellence, innovative menus, and strong operational practices. The Corporate Executive Chef serves as a culinary expert and resource for field teams, providing hands-on coaching, troubleshooting operational challenges, developing talent, and ensuring consistent execution of company standards. The position involves working across multiple operations to develop other chefs and improve food quality, efficiency, and overall performance.

Requirements

Degree in Culinary Arts or a related field.
10+ years of professional culinary experience with a strong background in kitchen operations and culinary leadership.
5+ years of experience with Healthcare or Senior Living dining operations.
Current ServSafe certification and formal allergen training.
Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).
Extensive knowledge of food production, kitchen workflows, menu development, and culinary best practices.
Strong financial acumen, including food cost management, menu pricing, sales analysis, purchasing, and forecasting.
Experience supporting multiple locations or overseeing multi-unit culinary operations.
Experience developing culinary concepts, standardizing recipes, and implementing operational improvements.
Background supporting new account openings, client presentations, or business development initiatives.
Proficiency with Microsoft Office, recipe management systems, and other business software.

Responsibilities

Serve as a culinary resource and subject matter expert for locations, guiding culinary teams to maintain high standards of food quality, presentation, and execution.
Visit locations to assess kitchen operations and provide hands-on assistance with production methods, workflow, staffing challenges, and kitchen efficiency.
Coach, train, and develop Executive Chefs, Kitchen Managers, and other culinary team members.
Create and enhance menus, recipes, and culinary concepts to reflect food trends, customer preferences, seasonal ingredients, and the needs of each dining environment.
Establish and reinforce standards for recipe execution, portioning, flavor, presentation, and the dining experience.
Partner with location leadership to manage food and labor costs, evaluate purchasing practices, review menu pricing, and identify ways to improve financial performance.
Evaluate food production systems, kitchen workflows, equipment utilization, and inventory practices; recommend improvements that increase efficiency and reduce waste.
Reinforce company policies and regulatory requirements for food safety, sanitation, allergen awareness, and kitchen cleanliness, and provide related guidance and training.
Assist with new account openings, client presentations, menu development, culinary planning, and implementation of operational standards.
Collaborate with operations, business development, purchasing, and account leadership to address challenges and support company-wide initiatives.
Monitor culinary trends, industry practices, and emerging food concepts; identify and implement opportunities to improve programs and dining experiences.
Travel extensively to company locations to provide hands-on training, operational assessments, culinary support, and guidance to local teams.

Benefits

Competitive compensation of $100,000–$110,000 annually, plus bonus opportunities.
Medical insurance.
Dental insurance.
Vision insurance.
401(k) retirement plan with company match.
Generous paid time off policy.
DailyPay earned wage access.
Significant discounts with partner companies.
Access to pet insurance.
Tuition reimbursement.
Professional development and career growth opportunities.