Executive Chef

Well Spring•Burlington, NC

17d

About The Position

Executive Chef Full-Time | Exempt | Sunday–Thursday The Village at Brookwood – Greensboro, NC Bring your culinary leadership to a community where your work truly matters. At The Village at Brookwood , you’ll do more than lead a kitchen — you’ll help create meaningful daily experiences for our residents while working with a supportive, team-focused organization that values quality, stability, and professional growth. Why You’ll Love Working Here At The Village at Brookwood, we offer more than just a job — we offer purpose, stability, and the opportunity to make a difference every day in the lives of our residents, while being supported by a collaborative leadership team and a positive workplace culture. Position Summary The Executive Chef is responsible for overseeing daily food production and service in accordance with our 5-week menu cycle, while ensuring the highest standards of food safety, quality, staff training, and customer satisfaction. This role provides leadership to Dining Services staff and works closely with the Director of Dining to support operational excellence.

Requirements

5–7 years of professional cooking and supervisory experience preferred
Strong leadership, communication, and organizational skills
Ability to read, write, speak, and understand English
Ability to work flexible hours as needed during staffing shortages or emergency situations
Consistently demonstrate patience, courtesy, and teamwork
Maintain confidentiality and uphold residents’ rights
Follow attendance, dress code, and workplace conduct policies
Use time productively and maintain professional behavior
Participate fully in required training and education programs

Nice To Haves

Culinary degree preferred

Responsibilities

Prepare, portion, and serve food according to the 5-week menu cycle in a safe, efficient, and timely manner
Prepare and taste food to ensure quality and consistency
Perform basic recipe calculations as needed
Supervise kitchen staff for accuracy in food production, handling, and storage
Coach, train, and support Dining Services staff; recommend disciplinary action when necessary
Participate in employee evaluations and performance feedback
Train staff on food production techniques, cross-contamination prevention, time and temperature control, sanitation, and food storage
Assist with onboarding and training of new team members
Participate in department and facility meetings and education programs
Maintain compliance with all food safety and sanitation standards
Perform other duties as assigned by the Director of Dining
Identify and report safety hazards and emergency situations promptly
Follow all infection control and safety guidelines
Assume responsibility for resident safety and proper equipment use
Comply with all Federal, State, and Local regulations within job scope