Executive Chef

Monarch Communities•Shrewsbury, NJ

17d

About The Position

The Executive Chef is responsible for the day-to-day operations of the dining department, including staffing, planning, organizing, and providing residents with a high-quality dining program featuring nutritious, well-plated meals. The role develops, maintains, and implements policies and procedures in accordance with local, state, and federal guidelines. Responsibilities also include meal preparation and service, sanitation of food service areas, accurate recordkeeping, receiving and rotating products, inventory management, and regulatory compliance. The Executive Chef promotes the community’s mission and values, supports occupancy growth through positive engagement with prospective residents and community contacts, and develops strategies for labor, expenses, occupancy, and service quality. The role oversees staff hiring, training, supervision, and evaluation; contributes to budget and capital planning; maintains safe operations; and ensures appropriate purchasing and equipment use. The Executive Chef reports to the Executive Director. This is an exempt, salaried position with a stated salary of $70,000 per year.

Requirements

College degree or certification, preferably in culinary arts, hospitality, nutrition, or business.
At least two years of culinary services administration experience; senior living experience is preferred.
ServSafe certification required.
Training and experience in cost control, food management, and diet therapy.
Proficiency with computer skills and Microsoft Office, including Windows, Outlook, and Excel, and ability to learn new applications.
Organizational and time-management skills, good judgment, problem-solving ability, and decision-making skills.
Ability to lift or carry up to 50 pounds and use proper body mechanics.
Ability to perform duties involving standing, walking, sitting, fine and gross motor skills, reaching, balancing, stooping, kneeling, crouching, talking, hearing, and smelling.

Nice To Haves

Senior living culinary services administration experience.
College degree or certification in culinary arts, hospitality, nutrition, or business.

Responsibilities

Promote the organization’s mission and core values to residents, visitors, coworkers, and the surrounding community.
Support community occupancy growth through positive interactions with prospective residents, family members, and professionals.
Develop and implement strategies for labor, occupancy, expenses, and quality of services.
Interview, hire, orient, train, supervise, and evaluate subordinate staff.
Evaluate resident and staff needs to set priorities for the ongoing dining program.
Comply with organizational policies and applicable personnel, federal, state, and local requirements.
Assist with operational budgets and capital requirements, including forecasting and approving expenses.
Prepare for and participate in local community events sponsored by the site.
Build a high-performing team and maintain morale.
Maintain a safe working and living environment.
Ensure staff use and maintain equipment properly to prevent damage, injury, and costly repairs.
Maintain purchasing standards and use appropriate vendors.
Provide occasional weekend coverage as Manager on Duty.
Prepare and serve quality meals, including meeting special dietary needs and preparing texture-modified food as directed.
Ensure compliance with recordkeeping, food safety, and risk-management requirements.
Monitor food preparation, storage, and handling for compliance with HACCP, labeling, storage protocols, regulations, and policies.
Maintain accurate hot- and cold-food, refrigerator, and freezer temperature logs.
Attend scheduled in-service training.
Perform other duties as assigned.