Executive Chef EL IL

Holbrook Life Management- Sugar•Alpharetta, GA

About The Position

Executive Chef – Enriched Living / Inspired Living (EL/IL) Elite Culinary & Operational Leadership Profile The Executive Chef for Enriched Living and Inspired Living is a high-impact, strategic leader responsible for driving a best-in-class culinary program within assisted living and memory care. This role extends far beyond kitchen management—requiring a disciplined operator, a refined culinary professional, and a business-minded leader who can consistently deliver elevated dining experiences at scale. This position demands ownership of the entire culinary operation, including people, product, process, and profitability. The Executive Chef is expected to think and operate at a level comparable to top-tier hospitality environments, while adapting execution to the unique needs of senior living. Core Leadership Expectations Ownership Mentality Operates with full accountability for the success of the kitchen—no excuses, no gaps. Takes initiative, anticipates challenges, and drives solutions without the need for oversight. Culinary Excellence at Scale Delivers consistently high-level food quality across all services, balancing refined culinary technique with efficiency, consistency, and resident-focused nutrition. Understands how to execute elevated dining within the realities of healthcare environments. Business & Financial Acumen Thinks like an operator, not just a chef. Owns food cost, labor performance, inventory, and purchasing with precision. Builds and manages budgets and forecasts, identifies trends, and takes corrective action proactively to protect margins. Operational Discipline Establishes structured systems for ordering, prep, production, and service. Eliminates reactive behaviors such as emergency purchasing and disorganized production. Maintains a clean, organized, inspection-ready kitchen at all times. Talent Builder & Culture Driver Recruits, develops, and retains strong culinary talent. Creates a culture of accountability, professionalism, and continuous improvement. Addresses performance issues directly and promptly—no tolerance for complacency. Strategic & Multi-Unit Thinking Understands how decisions impact the broader organization. Contributes to program development, standardization, and long-term planning. Capable of supporting multi-community initiatives, rollouts, and best practice implementation. Innovation & Continuous Improvement Brings forward new ideas, menus, systems, and efficiencies. Challenges the status quo and looks for ways to elevate both the resident experience and operational performance. Resident-Centered Hospitality Ensures every resident interaction reflects dignity, personalization, and quality. Balances clinical dietary needs with hospitality-driven execution to create a meaningful dining experience.

Requirements

Proven Executive Chef or high-level Sous Chef experience in a structured, high-volume environment
Demonstrated success managing both culinary execution and financial performance
Strong leadership presence with the ability to build, coach, and hold teams accountable
Highly organized, systems-driven operator with attention to detail
Experience in senior living, healthcare, or hospitality environments preferred—but must be adaptable to resident-focused service models
ServSafe certified with a deep understanding of food safety and regulatory compliance
Professional, composed, and solutions-oriented under pressure
Culinary Education (Required)
Associate’s or higher degree in Culinary Arts required. Formal culinary training is non-negotiable and must be complemented by progressive leadership experience in high-volume, structured environments.
Leadership Experience
Minimum of 5+ years in a supervisory or Executive Chef–level role, with a proven track record of leading teams, driving accountability, and delivering consistent operational results.
Advanced Culinary & Industry Knowledge
Deep understanding of classical and modern cooking techniques, food production systems, nutrition, and large-scale food service operations. Ability to translate culinary knowledge into consistent, scalable execution.
Business & Financial Acumen
Demonstrated ability to manage food cost, labor, and inventory with precision. Experience with budgeting, forecasting, and performance analysis is required.
Technology & Systems Proficiency
Strong technical capability required, including proficiency with POS systems—Toast POS experience required. Must be comfortable leveraging systems to drive operational efficiency, reporting, and accountability.
Professional Presence & Communication
Highly effective communicator with the ability to engage residents, families, and team members with professionalism and confidence. Multi-lingual abilities are a plus.
Operational Discipline & Organization
Exceptionally organized, systems-driven, and detail-oriented. Capable of maintaining structured processes in high-volume, fast-paced environments without sacrificing quality.
Leadership & Accountability Mindset
Operates with a servant-leader mentality while holding firm standards. Leads by example, addresses performance issues directly, and builds a culture rooted in ownership and execution.
Problem Solving & Adaptability
Proactive, solutions-oriented thinker who can navigate challenges in real time while maintaining composure and operational control.
Food Safety & Compliance
ServSafe certification required (or obtained within a defined timeframe). Strong working knowledge of food safety, sanitation standards, and regulatory compliance.
Pre-Employment Requirements
Must be willing and able to successfully complete a drug screening and criminal background check.

Nice To Haves

Experience in senior living, healthcare, or hospitality environments preferred—but must be adaptable to resident-focused service models
Multi-lingual abilities are a plus.

Responsibilities

Lead all culinary operations for EL/IL, ensuring execution aligns with brand standards and resident expectations
Build and manage a high-performing team through structured training, coaching, and accountability systems
Oversee all food production, presentation, and service standards with consistency and precision
Develop and execute menus that reflect both elevated culinary standards and dietary requirements
Own inventory control, purchasing systems, and vendor relationships to ensure quality and cost efficiency
Manage and deliver on all financial targets including food cost, labor, and overall budget performance
Maintain strict adherence to food safety, sanitation, and regulatory compliance standards
Ensure all kitchen environments, equipment, and storage areas meet best-in-class cleanliness and organization standards
Collaborate with the General Manager and leadership team on budgeting, forecasting, and strategic initiatives
Drive continuous improvement across all areas of the operation, including systems, processes, and team performance