The Executive Chef is responsible for leading all back-of-house culinary operations for skilled Nursing and Assisted Living while supporting campus-wide culinary initiatives, café operations, resident engagement programming, and special events.This position oversees all culinary production, healthcare diet compliance, food safety systems, kitchen sanitation, regulatory readiness, menu execution, and culinary team leadership across healthcare dining operations. The Executive Chef ensures meals are produced safely, efficiently, therapeutically correct, and served at the highest quality standards for residents in skilled nursing, assisted living, rehabilitation, memory care, and healthcare environments.The Executive Chef must possess strong healthcare culinary experience including therapeutic diets, texture-modified diets, IDDSI standards, allergy management, sanitation compliance, and production systems within a regulated healthcare setting. This role also requires elevated culinary expertise to support upscale resident experiences, café operations, special events, action stations, and campus culinary programming.This leader works collaboratively with Clinical Nutrition, Nursing, Operations, and Dining leadership to ensure exceptional resident satisfaction, operational excellence, and regulatory compliance.Direct and oversee all healthcare culinary production for Wilson and Kindley operations.Ensure all meals are prepared according to therapeutic diet orders, physician orders, resident preferences, and IDDSI standards.Oversee production and execution of:Regular dietsTexture-modified dietsPureed dietsMechanical soft dietsRenal dietsDiabetic dietsLow sodium dietsAllergy-sensitive mealsThickened liquid requirementsEnsure accurate tray assembly, portioning, meal ticket accuracy, and timely meal delivery to maintain proper food temperatures and resident safety.Maintain consistency in food quality, flavor, presentation, and nutritional integrity across all healthcare dining operations.Monitor and enforce proper HACCP procedures, cooling logs, reheating standards, temperature logs, and sanitation documentation.Support achievement of departmental financial goals including:Food cost targetsLabor managementWaste reductionInventory controlPurchasing complianceMonitor inventory levels, ordering practices, and product utilization.Ensure efficient production scheduling and labor deployment.Maintain integrity of standardized recipes, portion controls, and production systems.Collaborate with Dining leadership on operational improvements and resident satisfaction initiatives.
