Summary:
Under the direction of the Director of Dining Services, the Executive Chef, is responsible for all food production including that used for residents' dining rooms, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. Relies on experience, judgment and departmental policy to plan and accomplish goals. Provides an overall excellent dining experience to all levels of care by performing the following duties.
Credentials:
Essential:
* ServSafe or Equivalent Certification required
* Food Handlers' certification from local health department
Education with Equivalent Qualifications:
Essential:
* Associate's degree
Experience with Equivalent Qualifications:
- 5+ years culinary experience, preferably in senior living and/or healthcare
- 2+ years supervisory experience
Benefits & PerksAt Front Porch, we believe in supporting our team members both at work and beyond. We offer competitive pay, opportunities for growth, and a variety of benefits and resources designed to support your well-being, financial future, and professional development. Benefit eligibility varies by position, employment type, and plan requirements.
- Competitive pay
- Medical, dental, and vision plans
- Paid time off (PTO) and Anniversary Recognition Day
- 403(b) retirement savings plan with company matching
- Flexible spending accounts and health savings account
- Employee Assistance Program: Heart Fund Learn More
- Leadership and skills development opportunities
- Employee discount programs
Compensation Disclaimer: The actual compensation offered will depend on a wide range of factors including, but not limited to, the selected candidate's knowledge, skills, experience, training, education, and licensure/certifications (as applicable).
