Executive Chef

StoryPoint•Louisville, KY

1d•Onsite

About The Position

The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department, including retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. The company operates senior living communities across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, offering services like independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. The company's philosophy, "Not Just Making Every Day Great. Making Every Minute Great," is supported by six pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. They aim to create exceptional moments in every interaction by empowering employees to act as leaders and prioritize the needs of others, fostering a culture that attracts individuals who find happiness in serving others and thrive on collaboration.

Requirements

Minimum four years of industry and culinary management experience.
Upscale dining experience required.
Demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills.
Previous experience and proficient with menu development and pricing.
Experience in all Microsoft Office applications required.
Culinary labor, food and small ware financial management experience required.

Nice To Haves

Certified Executive Chef preferred

Responsibilities

Achieve 100% resident satisfaction through plate presentation and taste.
Circulate dining rooms at meal times daily for resident feedback.
Establish presentation techniques and ensure quality standards.
Hire, coach, train, inspire and direct culinary staff.
Maintain proper scheduling, employee reviews.
Develop Sous Chef and Lead Cook to take on additional leadership and management duties.
Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency.
Ensure proper equipment operation/maintenance, proper safety and sanitation policies are followed in the work areas.
Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques.
Consistently maintain a positive attitude, which supports a team environment.
Promote positive public relations with residents, family members and guests.
Function as Manager on Duty as scheduled with site leadership team.