Sunshine Retirement Living
Sunshine Retirement Living provided pay range
This range is provided by Sunshine Retirement Living. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $65,000.00/yr - $75,000.00/yr
Additional compensation types
Annual Bonus
Our Culture! Sunshine Retirement Living fosters a culture that emphasizes compassion, respect, and community. As a team member, you will be part of an organization that values customer service, employee engagement, and a commitment to creating a positive, fulfilling environment for our wonderful residents and staff alike. The Executive Chef will champion the Sunshine Retirement Living mission and culture, ensuring that culinary services not only meet the highest standards but also reflect the organization’s dedication to enriching the lives of residents through meaningful connections, quality care, and exceptional dining experiences.
Summary Our Executive Chef is responsible for overseeing the culinary operations of our community in Lake Charles, LA: The Verandah Retirement Community by ensuring high-quality food production, nutritional meals, and maintaining sanitation standards. This role involves supervising and training culinary staff, managing food costs, contributing to resident satisfaction, and collaborating with other chefs and departments. The Executive Chef plays a crucial role in meal planning, inventory control, and upholding the overall culinary standards of the organization.
Responsibilities
Lead and train the culinary team in food preparation, production, and presentation.
Oversee daily meal services to ensure nutritious, safe, and appealing meals.
Manage kitchen operations, including scheduling, workflow, portion sizes, and food temperatures.
Maintain high standards of cleanliness, sanitation, and safety in the kitchen.
Ensure compliance with food cost budgets, inventory control, and daily reporting.
Participate in resident dining committee meetings to improve resident satisfaction.
Support the use of a recipe/menu database for compliance and cost evaluation.
Drive culinary initiatives focused on specialized diet meals.
Handle complaints from kitchen employees or residents professionally and promptly.
Act as a role model for staff, ensuring professional conduct and adherence to company standards.
Education and Experience
High school diploma or equivalent.
Culinary Arts degree with at least 2 years of hands‑on food preparation or 5 years of high‑volume or fine dining experience.
Proven experience supervising staff in a team setting.
ServSafe Manager’s Certification (or provincial equivalent), or the ability to obtain within 90 days of hire.
Knowledge and experience with therapeutic and modified diets (preferred in Memory Care communities).
Certified Dietary Manager (CDM) certification preferred.
Experience working in healthcare culinary environments is a plus.
Skills and Requirements
Must be 21 years of age or older.
Strong culinary expertise with an emphasis on food quality, sanitation, cost control, and presentation.
Ability to manage kitchen staff and workflows efficiently.
Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) and relevant software.
Effective communication skills in English (verbal and written), with the ability to train, mentor, and resolve issues with staff and residents.
Ability to meet deadlines, manage time effectively, and work under pressure.
Must possess a positive, respectful, and professional demeanor in all interactions.
Ability to follow policies, procedures, and safety standards.
Must be able to pass criminal background checks and drug screenings (as applicable).
Seniority level Director
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr
Base pay range $65,000.00/yr - $75,000.00/yr
Additional compensation types
Annual Bonus
Our Culture! Sunshine Retirement Living fosters a culture that emphasizes compassion, respect, and community. As a team member, you will be part of an organization that values customer service, employee engagement, and a commitment to creating a positive, fulfilling environment for our wonderful residents and staff alike. The Executive Chef will champion the Sunshine Retirement Living mission and culture, ensuring that culinary services not only meet the highest standards but also reflect the organization’s dedication to enriching the lives of residents through meaningful connections, quality care, and exceptional dining experiences.
Summary Our Executive Chef is responsible for overseeing the culinary operations of our community in Lake Charles, LA: The Verandah Retirement Community by ensuring high-quality food production, nutritional meals, and maintaining sanitation standards. This role involves supervising and training culinary staff, managing food costs, contributing to resident satisfaction, and collaborating with other chefs and departments. The Executive Chef plays a crucial role in meal planning, inventory control, and upholding the overall culinary standards of the organization.
Responsibilities
Lead and train the culinary team in food preparation, production, and presentation.
Oversee daily meal services to ensure nutritious, safe, and appealing meals.
Manage kitchen operations, including scheduling, workflow, portion sizes, and food temperatures.
Maintain high standards of cleanliness, sanitation, and safety in the kitchen.
Ensure compliance with food cost budgets, inventory control, and daily reporting.
Participate in resident dining committee meetings to improve resident satisfaction.
Support the use of a recipe/menu database for compliance and cost evaluation.
Drive culinary initiatives focused on specialized diet meals.
Handle complaints from kitchen employees or residents professionally and promptly.
Act as a role model for staff, ensuring professional conduct and adherence to company standards.
Education and Experience
High school diploma or equivalent.
Culinary Arts degree with at least 2 years of hands‑on food preparation or 5 years of high‑volume or fine dining experience.
Proven experience supervising staff in a team setting.
ServSafe Manager’s Certification (or provincial equivalent), or the ability to obtain within 90 days of hire.
Knowledge and experience with therapeutic and modified diets (preferred in Memory Care communities).
Certified Dietary Manager (CDM) certification preferred.
Experience working in healthcare culinary environments is a plus.
Skills and Requirements
Must be 21 years of age or older.
Strong culinary expertise with an emphasis on food quality, sanitation, cost control, and presentation.
Ability to manage kitchen staff and workflows efficiently.
Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) and relevant software.
Effective communication skills in English (verbal and written), with the ability to train, mentor, and resolve issues with staff and residents.
Ability to meet deadlines, manage time effectively, and work under pressure.
Must possess a positive, respectful, and professional demeanor in all interactions.
Ability to follow policies, procedures, and safety standards.
Must be able to pass criminal background checks and drug screenings (as applicable).
Seniority level Director
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr