Executive Chef
NEXDINE Hospitality · United States
- Hybrid
- Full-time
- $90,000 / year
- United States
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Job highlights
- Lead culinary and financial operations for senior living.
- Develop menus and ensure food quality standards.
- Manage inventory, purchasing, and vendor relationships.
- Oversee staff recruitment, training, and development.
- Ensure client satisfaction and account retention.
About the role
About NEXDINE Hospitality
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: Executive Chef
Location: Remote (Must Reside in MD, DE, VA, WV, or D.C.)
Hours: Full Time
Pay Frequency: Weekly - Direct Deposit
What We Offer You
- Bonus Eligibility
- 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 Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff.
Culinary - Essential Functions and Key Tasks:
- Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
- Responsible for the quality of all food products and ensure that standards are met.
- Responsible for all aspects of food production, execution and presentation.
- Oversight of all aspects of catering operations.
Operations
- Responsible for maintaining vendor partner relationships.
- Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
- Receiving food and supplies - must be able to lift items up to 40 pounds.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.
- Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained.
- Manage client relationships to maintain client satisfaction and account retention.
Financial
- Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Responsible for inventory management.
- Submit financial reporting to the corporate office.
People
- Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff.
- Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
Required Education And Experience
- High School diploma or equivalent.
- 3-5 years' experience in food service management specifically corporate dining.
Required Eligibility Qualifications
- ServSafe Certification.
- Allergen Awareness Certification.
Preferred Education And Experience
- Culinary School degree or certificate.
- Microsoft Office Suite.
- Past Experience within Senior Living a Plus.
Key skills/competency
- Executive Chef
- Culinary Operations
- Menu Development
- Food Cost Control
- Inventory Management
- Staff Training and Development
- Client Relationship Management
- Financial Management
- Food Safety and Sanitation
- Senior Living Dining
Skills & topics
- Executive Chef
- Chef
- Culinary
- Food Service Management
- Hospitality
- Senior Living
- Menu Development
- Food Cost
- Inventory Management
- Team Leadership
How to get hired
- Tailor your resume: Highlight your 3-5 years of food service management experience, ServSafe, and Allergen Awareness certifications.
- Showcase culinary and financial skills: Emphasize menu writing, cost control, P&L management, and inventory expertise.
- Demonstrate people leadership: Detail your experience in staff recruitment, training, and client relationship management.
- Address remote work requirements: Clearly state your residency within MD, DE, VA, WV, or D.C.
- Prepare for interviews: Be ready to discuss your approach to culinary execution, operations, and financial management in a senior living setting.
Technical preparation
Master menu writing and costing techniques.,Perfect food production and presentation skills.,Demonstrate strong inventory and purchasing practices.,Understand P&L and financial reporting.
Behavioral questions
How do you ensure food quality and consistency?,Describe managing a kitchen budget effectively.,How do you lead and motivate a culinary team?,How do you handle client feedback and relationships?
Frequently asked questions
- What are the key responsibilities of an Executive Chef at NEXDINE Hospitality?
- As an Executive Chef with NEXDINE Hospitality, you will be responsible for developing and executing culinary programs in a Senior Living Community. This includes menu writing, managing food costs, overseeing all aspects of food production and presentation, maintaining vendor relationships, managing inventory, and ensuring all company standards for safety and sanitation are met. You will also be responsible for financial management of the department, including P&L, and for leading and developing the culinary team. Client relationship management and ensuring customer satisfaction are also crucial components of this role.
- What qualifications are essential for the Executive Chef position at NEXDINE Hospitality?
- To be considered for the Executive Chef role at NEXDINE Hospitality, you must have a High School diploma or equivalent and 3-5 years of experience in food service management, specifically in corporate dining. Essential certifications include ServSafe and Allergen Awareness. A culinary school degree or certificate and experience with Microsoft Office Suite are preferred. Prior experience within Senior Living communities is also a plus.
- Is this an on-site or remote Executive Chef position with NEXDINE Hospitality?
- This Executive Chef position with NEXDINE Hospitality is a remote role. However, candidates must reside in one of the following states: Maryland (MD), Delaware (DE), Virginia (VA), West Virginia (WV), or the District of Columbia (D.C.).
- What kind of financial responsibilities does the Executive Chef have at NEXDINE Hospitality?
- The Executive Chef at NEXDINE Hospitality manages the department's controllable expenses, including food costs, labor, supplies, uniforms, and equipment, adhering to budgetary guidelines. This involves analyzing recipes to set menu prices based on all associated costs and maintaining accurate inventory. You will also be responsible for submitting financial reporting to the corporate office.
- How does NEXDINE Hospitality support its Executive Chefs?
- NEXDINE Hospitality offers a comprehensive package to its Executive Chefs, including bonus eligibility, generous compensation and benefits (health, dental, vision), company-paid life insurance, a 401(k) savings plan, and paid time off (vacation, holiday, sick time). They also provide an Employee Assistance Program (EAP), career growth opportunities, and various employee perks and rewards.
- What is the team structure for the Executive Chef at NEXDINE Hospitality?