Chef de Cuisine (Glenaire)

• Lead daily kitchen operations with a hands-on collaborative approach.
• Ensure all food is prepared presented and served according to established quality standards and recipes.
• Maintain consistency across multiple dining venues special events and catering functions.
• Partner with the Executive Chef to develop rotating menus that reflect resident preferences wellness goals and current culinary trends.
• Continuously seek opportunities to enhance the dining experience through creativity and innovation.

• Foster a culture of respect accountability teamwork and continuous learning.
• Train mentor and coach cooks and culinary team members to build technical skills confidence and career growth.
• Provide regular feedback recognition and development opportunities.
• Lead by example through active participation in kitchen operations and service.
• Support recruitment onboarding scheduling performance management and retention efforts.

• Build positive relationships with residents and actively seek feedback regarding dining experiences.
• Partner with dining room leadership to ensure exceptional hospitality and guest satisfaction.
• Respond promptly and professionally to resident concerns and service opportunities.
• Participate in resident engagement activities culinary demonstrations and special community events.

• Maintain efficient production systems and ensure appropriate staffing and workflow management.
• Monitor food labor and operating costs while maintaining exceptional quality standards.
• Assist with purchasing inventory control and vendor relationships.
• Minimize waste through effective planning and inventory management.
• Ensure completion of production records temperature logs and other required documentation.

• Maintain strict adherence to food safety sanitation and workplace safety standards.
• Ensure compliance with all local state and federal regulations.
• Support infection prevention and resident health initiatives.
• Conduct regular inspections and coaching to reinforce safe food handling practices.

• Culinary degree or equivalent combination of education and professional experience.
• Minimum of 5 years of progressive culinary leadership experience.
• Experience supervising and developing culinary teams in a high-volume environment.
• Comprehensive knowledge of food production menu planning sanitation and cost controls.
• ServSafe Manager Certification (or ability to obtain within 6 months).
• Strong communication interpersonal and coaching skills.

• Experience in senior living hospitality luxury dining country club resort hotel healthcare or fine dining environments.
• Experience managing multiple dining outlets and special events.
• Knowledge of therapeutic diets nutrition and senior dining preferences.
• ACF Certification at the CSC level or higher.

• Lead with empathy humility and accountability.
• Develop others through coaching and mentorship.
• Create an environment where team members feel valued and supported.
• Balance operational excellence with genuine hospitality.
• Build strong relationships with residents families and colleagues.
• Inspire teamwork and a shared commitment to exceptional service.

• Ability to stand and walk for extended periods.
• Ability to lift carry push and pull up to 50 pounds.
• Ability to work in hot cold and fast-paced kitchen environments.
• Ability to work flexible schedules including weekends holidays and special events as needed.

Required Experience:

IC