Executive Chef

HumanGood • Los Gatos, CA

18d • $100,000 - $126,000 • Onsite

About The Position

The Executive Chef leads kitchen operations and develops the culinary team while creating flavorful, well-presented meals that help residents feel at home. Working closely with the Director, Dining Services, the role delivers a hospitality-centered dining experience through consistent quality, thoughtful presentation, and a focus on resident satisfaction. The position is based at 800 Blossom Hill Rd, Los Gatos, CA 95032, with an annual salary of $100,000–$126,000 depending on experience.

This is an active, hands-on role in a commercial kitchen. Work includes extended periods of standing and walking, operating kitchen equipment, and lifting, carrying, pushing, or pulling food products and supplies. Reasonable accommodations are available for qualified individuals with disabilities.

Requirements

• High school diploma or equivalent.
• At least five years of progressively responsible culinary, food production, or kitchen operations experience, including lead or supervisory responsibilities.
• Culinary leadership experience in senior living, healthcare dining, restaurants, hotels, resorts, country clubs, campus dining, or another high-volume food-service environment.
• Ability to lead and develop a culinary team, execute menus consistently, and deliver high-quality food with attractive presentation.
• Experience with production planning, recipe scaling, purchasing, inventory management, food-cost controls, and kitchen workflow.
• Knowledge of food safety, sanitation, HACCP principles, temperature controls, safe storage, and commercial kitchen safety.
• Strong communication skills and a collaborative approach to working with residents, team members, vendors, and other departments.
• Comfort using basic computer applications, menu management software, and ordering platforms.
• Current ServSafe Food Protection Manager or Food Handler certification, or ability to obtain the required certification within the applicable timeframe.
• Availability to work evenings, weekends, holidays, and special events as community needs require.

Nice To Haves

• Formal culinary training.
• Executive Chef, Chef de Cuisine, Sous Chef, or comparable leadership experience.
• Experience with elevated dining, seasonal menus, scratch or semi-scratch cooking, catering, or multiple dining venues.
• Senior living experience, experience with modified or therapeutic diets, or experience working with clinical and nutrition partners.

Responsibilities

• Lead daily culinary production, including preparation, cooking, plating, and meal service.
• Coach, train, and schedule culinary and kitchen team members, fostering a positive and accountable team culture.
• Provide hands-on support during meal service, catered events, holiday celebrations, and other community gatherings.
• Coordinate menus, recipes, production schedules, and kitchen workflow to ensure consistent quality, portions, and presentation.
• Partner with dining leadership to gather resident feedback, respond to preferences, and improve the dining experience.
• Manage purchasing, receiving, inventory, food storage, and waste to support food-cost and budget goals.
• Maintain food safety, sanitation, and kitchen safety standards, including required documentation and proper equipment use.
• Support hiring, onboarding, performance management, and professional development for the team.

Benefits

• Health, dental, and vision plans, starting the first of the month following the start date.
• 20 days of paid time off, increasing with years of service, plus 7 company holidays.
• 401(k) with up to 4% employer match and immediate vesting.
• HSA option with employer contribution.
• Tuition reimbursement and continuing education programs.
• $25-per-line unlimited cell phone plan, plus taxes and fees.
• Cell phone stipend.
• Employer-paid employee assistance program.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED