Executive Chef

Regency Oaks Senior Living Community is seeking an Executive Chef in Dining Services.  

WHO ARE WE?

If you enjoy working with older adults, this is the job of a lifetime. At Regency Oaks, you can jump-start a career or build the one you have. You’ll grow, advance, and gain knowledge in senior services — one of the fastest-growing career fields in the country.

You’ll join a team that’s passionate about working with seniors and making them our top priority. We’re committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying senior living career at Regency Oaks.

Our Dining Culture is all about our residents!!

We have several different restaurant venues. We have an outstanding culinary program! Gourmet Dinners with our own aged meats, Food, and Wine Parings with all our favorite sweets. Breezeway Burgers and Dogs, Pizza Fests, and Charcuterie Flights.

WE VALUE OUR EMPLOYEES AND SHOW APPRECIATION THROUGH…

• Scholarships and Educational Assistance Programs, because we value the development of our team members and promoting from within.
• Extraordinary Reward Program, because we value recognizing and appreciating our employees for their hard work.
• Our comprehensive benefits, because we value health and wellness for you and your family.
• A Free and Confidential Employee Assistance Program because we understand that life happens.
• Paid Training, Paid Time Off, and Paid Holidays.
• Medical, Dental, Vision, Life Insurance, Short and Long Term Disability, (401)K Retirement

GENERAL SUMMARY:

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. 

PRINCIPAL DUTIES:

1. Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates and recommends/carries out discipline to all kitchen personnel.

2. Develops menus and ensures implementation of these menus. Maintains a high quality food service program for the residents and Health Center dining rooms.

3. Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F & B personnel is trained in and carry out efforts in this process. 

4. Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees.

5. Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual.

6. Develops work assignments for all kitchen personnel, assigning special jobs and spot checking work to ensure standards are met.

7. Promotes teamwork within the department and between department to ensure smooth operations and quality service to residents, co-workers and guests. 

8. Supervises production, sanitation and food service to apartment residents and Health Center residents. Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations.

9. Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc.

10. Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels.

11. Assists in the development and implementation of standardized recipes and menu specifications.

QUALIFICATIONS:

1. A minimum of five years’ experience as an Executive Chef or Sous Chef in an independent living setting, hotel, restaurant, or other similar institution.

2. Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions.

3. Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred.

4. Must be ServSafe® Certified.

Salary $75,000-$82,000 annually

 HOSPITALITY FOCUS: 

The Community fully embraces a culture of hospitality. 

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