Traveling Executive Chef

Who We Are:

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details:

Position: Traveling Executive Chef

Location: Indianapolis, IN

Hours: Full Time

Salary: $80,000-$85,000/yr

Pay Frequency: Weekly – Direct Deposit

What We Offer You:

• Generous Compensation & Benefits Package

• Health, Dental & Vision Insurance

• Company-Paid Life Insurance

• 401(k) Savings Plan

• Paid Time Off: Vacation, Holiday, Sick Time

• Employee Assistance Program (EAP)

• Career Growth Opportunities

• Various Employee Perks and Rewards

Job Summary:
The Traveling Executive Chef is a key member of the team, responsible for providing culinary support across Senior Living & Healthcare locations. This role involves traveling between locations to cover vacations, time off, and special events. In the absence of unit managers, the Traveling Support Chef will develop and execute culinary results to exceed customer expectations. The position requires overseeing and managing culinary and financial operations, as well as supporting hourly staff.

Essential Functions:

Culinary:

• Manage menu writing and cost control, utilizing appropriate recipes and costing measures.

• Ensure the quality of all food products, meeting industry standards.

• Oversee food production, execution, and final presentation of meals.

• Supervise all catering operations.

Operations:

• Maintain vendor relationships for efficient food and supply purchasing.

• Ensure quality control practices for receiving all products, including food and supplies.

• Ability to lift items up to 40 pounds for receiving food and supplies.

• Manage production schedules, staff requirements, and payroll processing.

• Maintain company standards for safety, sanitation, uniform guidelines, and productivity.

• Cultivate positive client relationships to maintain satisfaction and retention.

Financial:

• Manage controllable expenses (P&L), including food costs, labor, supplies, uniforms, and equipment, in line with budget guidelines.

• Analyze recipes and assign pricing based on food, labor, and overhead costs.

• Oversee inventory management and submit financial reports to the corporate office.

People Management:

• Recruit, hire, train, and supervise unit staff.

• Instruct and coach staff on food preparation, cooking, garnishing, and presentation.

• Provide excellent customer service, being approachable and ensuring a welcoming experience for all clients.

Required Education and Experience:

• High school diploma or equivalent.

• 3-5 years of experience in food service management, particularly in corporate dining.

Preferred Education and Experience:

• Culinary School certificate or degree.

• Proficiency in Microsoft Office Suite.

Required Certifications and Qualifications:

• ServSafe Certification.

• Choke Safety Certification.

• Allergen Awareness Certification.

• Valid Driver's License