Head Chef

VESTA PROPERTY SERVICES INC•Palm Coast, FL

4d•$45,000 - $50,000•Onsite

About The Position

The Head Chef is responsible for overseeing all culinary operations within the community’s food and beverage program. This leadership role is accountable for menu development, food preparation, kitchen operations, inventory management, staff supervision, and ensuring exceptional dining experiences for residents, guests, and special events. The Head Chef maintains high standards of food quality, presentation, sanitation, and customer service while supporting the overall goals and vision of the community.

Requirements

High school diploma or equivalent required.
Minimum of 5 years of culinary experience, including leadership or supervisory experience.
Valid food safety certification or ability to obtain certification upon hire.

Nice To Haves

Culinary degree or formal culinary training preferred.
Previous experience in hospitality, country club, restaurant, resort, senior living, or community association environments preferred.

Responsibilities

Plan, prepare, and oversee the production of high-quality meals and menu offerings.
Develop seasonal menus, daily specials, and event-specific dining options.
Ensure consistency in food quality, presentation, portion control, and taste.
Monitor food preparation and cooking techniques to maintain culinary standards.
Evaluate and incorporate resident feedback to enhance dining experiences.
Recruit, train, supervise, schedule, and evaluate kitchen personnel.
Foster a positive and collaborative team environment.
Delegate responsibilities and ensure efficient workflow within the kitchen.
Provide coaching, performance feedback, and ongoing staff development.
Ensure appropriate staffing levels are maintained for daily operations and special events.
Maintain compliance with all local, state, and federal health regulations.
Ensure adherence to food handling, sanitation, and workplace safety standards.
Conduct regular inspections of kitchen facilities, equipment, and food storage areas.
Maintain accurate food safety and temperature logs.
Manage food and supply inventory levels to minimize waste and control costs.
Order food, beverages, and kitchen supplies from approved vendors.
Monitor kitchen expenses and operate within established budgets.
Track food costs, labor costs, and inventory usage to maximize operational efficiency.
Collaborate with community management and lifestyle teams to support resident events and special functions.
Design menus and coordinate food service for banquets, holidays, private events, and community gatherings.
Serve as a culinary ambassador for the community by creating memorable dining experiences.
Ensure kitchen equipment is properly maintained and functioning.
Report repair and maintenance needs promptly.
Maintain a clean, organized, and professional kitchen environment.