Executive Chef

WELLQUEST LIVING LLC•Minden, NV

12d•$90,000 - $95,000•Onsite

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 in a clean, safe, and sanitary culinary environment, and works with community leadership and appropriate healthcare professionals to accommodate dietary needs and preferences. Responsibilities are performed in accordance with company policies and procedures and applicable Nevada requirements for residential facilities and food-service operations. The position directs daily culinary operations; plans, prepares, and oversees meals; develops menus; coordinates special and therapeutic diets; maintains food safety and sanitation; leads and develops culinary staff; and manages purchasing, inventory, and food costs. It also focuses on creating a welcoming, restaurant-style dining experience centered on resident dignity, choice, hospitality, and satisfaction.

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 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 day-to-day operations of the community’s Culinary Department.
Plan, prepare, present, and oversee meals to meet standards for quality, taste, appearance, temperature, portion size, and presentation.
Ensure meals follow established menus, recipes, resident preferences, and dietary requirements.
Coordinate food preparation for community events, resident activities, celebrations, marketing events, and special functions.
Establish kitchen procedures and production schedules so meals are served on time; maintain portion control and consistency while minimizing waste.
Provide hands-on culinary support when needed to maintain service standards.
Develop and implement varied, nutritionally balanced menus that offer resident choice and seasonal selections.
Coordinate special and therapeutic diets with clinical professionals and community leadership; account for allergies, restrictions, preferences, and religious considerations.
Engage residents, solicit feedback, and participate in resident food or dining committees as appropriate.
Maintain kitchen, food-preparation, storage, and dining areas in clean, orderly, and sanitary condition.
Ensure safe food storage, handling, preparation, cooking, cooling, and service; monitor storage areas, equipment, and food-service areas for cleanliness and proper operation.
Ensure employees follow sanitation, infection-control, and food-safety practices; maintain required food-service records and documentation.
Support regulatory inspections, address identified deficiencies, and ensure compliance with applicable Nevada food-establishment and residential-facility requirements.
Recruit, interview, train, schedule, supervise, coach, and develop Culinary Department employees.
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 that meet 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 storage.
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 on culinary budgets, staffing, equipment needs, and operational priorities.
Create a welcoming, restaurant-style dining experience focused on resident dignity, choice, hospitality, and satisfaction.
Build relationships with residents, understand dining preferences, and respond promptly and professionally to resident and family dining concerns.
Collaborate with other departments to coordinate resident services and support tours, special events, prospective resident visits, and marketing functions as requested.