Culinary degree or equivalent professional experience preferred
7-10+ years of culinary leadership experience in Executive Chef or Senior Chef roles
Experience in Senior Living, Healthcare, Hospitality, or Contract Food Service preferred
Proven success managing high-volume or multi-outlet operations
Strong financial acumen including food cost and labor management
Ability to lead, develop, and retain large culinary teams
ServSafe Certification required or to be obtained within 90 days of employment
Responsibilities
Lead all culinary operations including production, menu execution, and special events
Ensure consistent delivery of high-quality food aligned with Forefront standards
Develop and execute seasonal menus and resident-driven programs
Own food cost, labor cost, and controllable expense performance
Recruit, train, and retain high-performing culinary teams
Ensure compliance with health department, ServSafe, and company standards
Partner with residents and leadership to enhance dining experience
Benefits
Flexible schedule including days, evenings, weekends, and holidays
Opportunities for professional growth and development
Engagement in community and resident activities
Involvement in high-volume, innovative culinary experiences
A collaborative work environment with strong teamwork
Full Job Description
The Executive Chef is the senior culinary leader responsible for the overall success of dining operations at a Forefront-managed community or account. This role has full accountability for food quality, resident/patient satisfaction, financial performance, culinary team leadership, regulatory compliance, and innovation.
The Executive Chef serves as both a hands-on culinary leader and strategic operator, ensuring exceptional dining experience while maintaining strong cost controls, operational standards, and team development.
Position Type and Expected Hours of Work
This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.
Essential Functions and Duties
Culinary Leadership & Quality
Lead all culinary operations including production, menu execution, catering, and special events.
Ensure consistent delivery of high-quality, scratch or fresh-prepared food aligned with Forefront standards.
Develop and execute seasonal menus, resident-driven programs, and special dining events.
Maintain presentation, taste, and service standards at all times.
Champion innovation, resident engagement, and culinary experience enhancement.
Financial & Operational Performance
Own food cost, labor cost, and controllable expense performance.
Develop and manage budgets, forecasts, and purchasing strategies.
Implement inventory controls, ordering systems, and waste reduction programs.
Deliver financial results aligned with contractual and company targets.
Partner with the General Manager and Regional leadership on performance strategy.
Team Leadership & Talent Development
Recruit, train, develop, and retain high-performing culinary teams.
Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff.
Build strong bench strength, succession planning, and training programs.
Foster a culture of accountability, professionalism, teamwork, and pride.
Conduct performance evaluations, coaching, and corrective action when needed.
Safety, Sanitation & Compliance
Ensure full compliance with all health department, ServSafe, HACCP, OSHA, CMS, and company standards.
Lead kitchen sanitation, food safety, and inspection readiness at all times.
Maintain documentation, training logs, and audit readiness.
Drive a strong culture of food safety and workplace safety.
Resident / Client Experience
Partner with residents, patients, clients, and leadership to drive satisfaction.
Participate in resident councils, food committees, tastings, and feedback sessions.
Respond proactively to concerns and continuously improve the dining experience.
Represent Forefront and the culinary program in a highly professional manner.
Program & Concept Execution
Execute corporate programs, standards, and culinary initiatives.
Support special events, marketing initiatives, and community engagement activities.
Lead openings, renovations, and concept changes when applicable.
Travel
Occasional travel for company meetings by car and/or plane may be required
Salary
$80,000 - $85,000
General Responsibility as Required for Position
Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
Attends department meetings as required.
Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
Completes mandatory training and competencies annually.
Other Duties as assigned
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.
Education/Experience/Training
Culinary degree or equivalent professional experience preferred.
7-10+ years of culinary leadership experience, including Executive Chef or Senior Chef roles.
Experience in Senior Living, Healthcare, Hospitality, or Contract Food Service strongly preferred.
Proven success managing high-volume or multi-outlet operations.
