Executive Chef - Eger Healthcare & Rehabilitation Center
Requisition #: 682909
Location: New York, NY, US
Career Area: Culinary
Information at a Glance
Job DescriptionAramark is seeking an experienced
Executive Chef to lead culinary operations for ArchCare's skilled nursing and long-term care communities in Staten Island, NY.
This position is responsible for culinary excellence, food quality, menu execution, food production management, regulatory compliance, and team development within a highly regulated healthcare environment. The Executive Chef will play a key role in delivering exceptional dining experiences while ensuring meals meet the nutritional, therapeutic, and clinical needs of residents.
The successful candidate will have experience supporting skilled nursing, long-term care, rehabilitation, memory care, and dementia populations, with a strong understanding of therapeutic and texture-modified diets. This leader will be highly visible within the operation and serve as the culinary expert for the community.
Compensation DataCOMPENSATION: The Salaried rate for this position is $90,000 to $100,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.
BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation
There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.
Job ResponsibilitiesKey ResponsibilitiesCulinary Leadership- Direct all kitchen and food production operations to ensure exceptional food quality, consistency, and presentation.
- Lead execution of menus in accordance with company standards, client expectations, and resident preferences.
- Ensure meals are prepared according to established recipes, production standards, and therapeutic diet requirements.
- Monitor food quality, taste, texture, temperature, and presentation throughout all meal periods.
- Maintain a resident-centered approach to culinary execution while supporting operational and financial goals.
- Support resident engagement initiatives, special events, holiday meals, and culinary programming.
Healthcare & Therapeutic Dining- Oversee production and quality standards for therapeutic diets and modified texture diets, including mechanical soft and pureed diets.
- Partner closely with dietitians, clinical teams, and community leadership to support resident nutritional needs.
- Ensure physician-ordered diets and nutritional requirements are executed accurately and consistently.
- Support the dining needs of skilled nursing, long-term care, memory care, dementia, Alzheimer's, and rehabilitation residents.
- Maintain a strong understanding of healthcare dining regulations and best practices.
Food Production & Operational Management- Manage food production planning, forecasting, purchasing, inventory, and cost controls.
- Develop systems and processes that drive operational efficiency while maintaining food quality.
- Monitor food costs, waste, and inventory performance.
- Ensure proper staffing levels and productivity within culinary operations.
- Maintain kitchen organization, equipment readiness, and operational standards.
Compliance & Food Safety- Ensure compliance with all CMS, Department of Health, OSHA, food safety, sanitation, and company standards.
- Maintain survey readiness and support successful regulatory inspections.
- Enforce HACCP programs, food safety procedures, and sanitation practices.
- Ensure proper documentation and compliance reporting are maintained.
- Promote a culture of safety, accountability, and continuous improvement.
Leadership & Team Development- Recruit, train, coach, and develop culinary employees.
- Provide ongoing performance coaching and professional development.
- Establish clear expectations for food quality, sanitation, professionalism, and customer service.
- Build an engaged, accountable, and high-performing culinary team.
- Effectively lead within a union workforce environment.
Resident & Client Partnership- Partner with community leadership to continually improve resident dining experiences.
- Respond promptly and professionally to resident and client feedback.
- Participate in resident rounds, client meetings, and operational reviews as needed.
- Identify opportunities to enhance resident satisfaction and dining program quality.
- Serve as the culinary ambassador for the operation.
QualificationsRequired- 3+ years of culinary leadership experience within healthcare, senior living, skilled nursing, long-term care, rehabilitation, or another highly regulated food service environment.
- Demonstrated experience managing food production and culinary operations.
- Strong knowledge of food safety, sanitation, and HACCP principles.
- Experience leading and developing culinary teams.
- Strong organizational, communication, and problem-solving skills.
- Ability to work in a fast-paced environment while maintaining quality, safety, and service standards.
Preferred- Culinary degree or formal culinary training.
- Executive Chef, Sous Chef, or culinary leadership experience within skilled nursing, long-term care, healthcare dining, or senior living.
- Experience supporting therapeutic diets and texture-modified diets, including mechanical soft and pureed diets.
- Experience supporting memory care, Alzheimer's, dementia, or rehabilitation populations.
- Experience managing large-scale food production operations.
- Experience working within a union environment.
- ServSafe Manager Certification or equivalent food safety certification.
Physical DemandsThis role may require extended standing and walking, bending, lifting, pushing, pulling, and working in a kitchen environment. Personal Protective Equipment (PPE) may be required in accordance with company and regulatory requirements.
