Executive Chef

Who We Are
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

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