Executive Chef

Delaney at the Vale•Woburn, MA

44d•$90,000 - $95,000

About The Position

When you work at The Delaney at The Vale, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life! The Delaney at The Vale is recruiting for a hospitality focused Executive Chef to join our team! The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents.

Requirements

Certificate, Associate degree, Bachelor’s degree in culinary arts program preferred.
Successful completion of recognized food safety course
5+ years as an Executive Chef or Sous Chef in a senior living community, hotel, restaurant, club or other similar institution.

Nice To Haves

Senior living community experience preferred.

Responsibilities

Promotes team work within the department to ensure smooth operations and quality service to resident, co-workers and guests.
Supervises production, sanitation and food service to residents. Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations.
Assists in the development and implementation of standardized recipes and menu specifications.
Support and maintain a comprehensive, professional, and upscale culinary services program in order to create and maintain a positive experience for all customers.
Assist the Food & Beverage Director with interviewing and hiring; planning, assigning, and directing work; appraising performance; rewarding and providing recognition.
Responsible for hands-on, direct cooking, serving and dish washing as necessary.
Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations/procedures to promote improved food service.
Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.