Executive Chef - Senior Living

Ovation by Avamere•Washington, UT

20h•Onsite

About The Position

An Executive Chef in senior living oversees all culinary operations for independent living, assisted living, and memory care communities. This includes menu planning, staff management, budget administration, and regulatory compliance to provide high-quality, nutritious, and engaging dining experiences tailored to varying dietary needs.

Requirements

3–5 years of culinary management experience, preferably in senior living, hospitality, or healthcare.
Culinary degree from an accredited institution (e.g., ACF certified) or equivalent extensive experience.
ServSafe Manager certification required.
Deep understanding of therapeutic diets (diabetic, low-sodium, renal, dysphagia/pureed).
Proficient knife skills, large-batch cooking, recipe standardization, and menu planning.
High levels of patience and empathy (essential for memory care residents), strong organizational abilities, and adaptable communication skills.
Food safety certification and Food Handler State Card required.
Maintain confidentiality of all resident care information in accordance with HIPAA guidelines.
A genuine desire to improve the quality of life for seniors.
Create and uphold an atmosphere of warmth, patience, enthusiasm, and a calm and cheerful environment.
Must maintain and have an active CPR/BLS during employment.

Nice To Haves

Certified Dietary Manager (CDM) or Certified Food Protection Professional (CFPP) highly preferred.

Responsibilities

Create rotating, seasonal menus for independent living (restaurant-style dining), assisted living, and texture-modified or specialized diets for memory care residents.
Ensure all meals meet dietary guidelines, nutritional standards, and state regulatory requirements for senior care facilities.
Adapt dining environments and menus to support residents with Alzheimer’s or dementia, utilizing visual cues, finger-food options, and adaptive dining equipment as needed.
Recruit, train, schedule, and mentor culinary and dining room staff.
Conduct regular culinary training and ensure compliance with food safety and sanitation standards.
Lead regular food committees and resident council meetings to gather feedback.
Adjust menus and service styles to maximize resident satisfaction.
Manage food and supply costs within established budgetary parameters.
Oversee ordering, inventory control, and waste management.
Maintain the highest standards of kitchen cleanliness, food storage, and equipment maintenance in accordance with ServSafe and local health department codes.
Perform all other duties as assigned.