Executive Chef

WELLQUEST•Minden, NV

12d•$90,000 - $95,000

About The Position

The Executive Chef plans, organizes, develops, and directs the overall operations of the Culinary Department. The role provides leadership and oversight of food preparation, dining services, menu execution, sanitation, inventory, purchasing, staffing, and resident dining satisfaction. The Executive Chef ensures residents receive high-quality, nutritious, appealing meals while maintaining a clean, safe, and sanitary culinary environment, and works with community leadership and appropriate healthcare professionals to accommodate residents’ dietary needs and preferences. Responsibilities are performed in accordance with company policies and procedures and applicable Nevada requirements governing residential facilities and food service operations. The position directs day-to-day culinary operations; plans, prepares, presents, and oversees meals; and coordinates food preparation for community events and special functions. It develops menus that offer variety, nutritional balance, resident choice, and seasonal options, while coordinating therapeutic diets and monitoring allergies, restrictions, preferences, and religious considerations. The role also maintains food-safety and sanitation practices, required records, and inspection readiness. The Executive Chef recruits, trains, schedules, supervises, coaches, and develops culinary staff; manages purchasing, inventory, food costs, and waste within budget guidelines; and partners with the Executive Director on budgets, staffing, equipment, and operational priorities. The role fosters a welcoming, restaurant-style dining experience centered on resident dignity, choice, hospitality, and satisfaction, and responds to resident and family dining concerns.

Requirements

Must be at least 18 years of age.
High school diploma or equivalent required.
Knowledge of food preparation, sanitation, food safety, inventory control, purchasing, and kitchen operations.
Ability to lead, train, schedule, and develop culinary employees.
Strong organizational, communication, customer-service, and time-management skills.
Ability to manage multiple priorities in a fast-paced resident-service environment.
Ability to safely operate commercial kitchen equipment and utensils.
Ability to obtain and maintain food-safety certifications required by the employer or applicable regulatory authority.
Must be able to pass a background check.

Nice To Haves

Culinary arts, hospitality, food-service management, or related education.
Culinary leadership experience in assisted living, senior living, healthcare, hospitality, restaurant, or a comparable food-service environment.
Supervisory or management experience.
Knowledge of special diets and the nutritional needs of older adults.

Responsibilities

Direct the day-to-day operations of the community’s Culinary Department.
Plan, prepare, present, and oversee meals to maintain standards for quality, taste, appearance, temperature, portion size, and presentation.
Ensure meals are prepared and served according to established menus, recipes, resident preferences, and dietary requirements.
Coordinate food preparation for community events, activities, celebrations, marketing events, and special functions.
Establish kitchen procedures and production schedules; maintain portion controls and food consistency while minimizing waste; provide hands-on culinary support when needed.
Develop and implement menus that provide variety, nutritional balance, resident choice, and seasonal offerings.
Coordinate special and therapeutic diets with appropriate clinical professionals and community leadership, and account for resident allergies, dietary restrictions, preferences, and religious considerations.
Engage residents and solicit feedback about food quality, menu selections, and dining experience; participate in resident food or dining committees as appropriate.
Maintain kitchen, food preparation, storage, and dining areas in clean, orderly, and sanitary condition.
Ensure proper food storage, handling, preparation, cooking, cooling, and service practices; monitor storage areas and equipment for cleanliness and proper operation.
Ensure culinary employees follow sanitation, infection-control, and food-safety practices; maintain required records and documentation; support regulatory inspections and address identified deficiencies.
Recruit, interview, train, schedule, supervise, coach, and develop Culinary Department team members.
Provide orientation and ongoing training on food safety, sanitation, customer service, resident rights, company expectations, and departmental procedures.
Monitor employee performance and address attendance, conduct, performance, and training concerns in accordance with company policy.
Promote teamwork, accountability, professionalism, and a hospitality-focused culture; maintain staffing and scheduling levels appropriate to resident and operational needs.
Conduct departmental meetings and in-service training as required.
Order food, supplies, small wares, and equipment within budget guidelines; monitor inventory and controls for receiving and storing supplies.
Monitor food costs, waste, purchasing, and portion control; verify deliveries for quality, quantity, condition, and accuracy; maintain purchasing and inventory records.
Partner with the Executive Director regarding culinary budgets, staffing needs, equipment requirements, and operational priorities.
Create a welcoming, restaurant-style dining experience focused on resident dignity, choice, hospitality, and satisfaction; build positive relationships with residents and understand their dining preferences.
Respond promptly and professionally to resident and family dining concerns and collaborate with other departments to coordinate resident services.
Support community tours, special events, prospective resident visits, and marketing functions as requested.