Executive Chef

Executive Chef 

This role reports to the Director of Hospitality (General Manager) with a dotted line to the Chief Culinary Officer. 

Summary 

We are looking for a results-driven, vision-oriented, and operations-focused Executive Chef. This will be a leadership position within a client facility, responsible for developing and executing culinary solutions to meet and exceed customer needs and tastes. This pivotal role’s contribution will be a significant factor in customer satisfaction and driving long-term, thriving customer relationships. This role combines expertise in the delivery of innovative culinary programs and hospitality services with executive management skills to ensure all culinary experiences inspire and delight our customers while meeting the highest standards of quality, innovation, and satisfaction. 

This role reports to the Director of Hospitality (General Manager) with a dotted line to the Chief Culinary Officer. 

Who are we? 

Restaura is an all-new hospitality Company that focuses on elevating senior living dining through unparalleled hospitality, unapologetically delicious culinary experiences and intuitive, AI-powered technology solutions. We are creating something unseen in our industry, including a culture that provides all Restaura associates, from kitchen staff and servers to corporate team members, with a combined ownership stake of over 30% in the company. At Restaura, everyone is an Owner, where every team member feels valued, is empowered to exceed expectations, and has a personal stake in the company’s success. 

Restaura was founded by industry leaders and entrepreneurs who want to completely upend the way senior diving is curated and delivered by bringing elevated quality, concierge-inspired personalization, and culinary variety together with data science for the first time. We are on a Pursuit to change senior living, not just today but as the needs and desire of seniors continue to evolve. Joining Restaura is to be a part of something dynamic, cutting edge, inspiring and impactful with limitless possibility.   

Who are you? 

• You are doing something big, but want to be a part of something bigger 

• You have experience leading high-performing teams and are passionate about delivering outstanding operational performance 

• You are multi-dimensional with an entrepreneurial spirit 

• Innovation is part of your DNA; you thrive on the cutting edge and are well-versed in today’s culinary trends 

• You have extensive experience using, managing, and implementing food management systems, and have developed new, innovative programs for consumers 

• You operate with a strong value system, unquestioned integrity  

• You know how to listen with all your senses, and ideate creative solutions 

• You can influence results and inspire others through communication  

• You have a passion for whole foods ingredients and supporting community based food systems  

• You live to craft visually appealing, flavor-forward, and nutritionally balanced dishes 

• You have a history of strong client/customer satisfaction and client retention 

• You have a high level of professionalism that shows in everything you do 

• You want to have fun with your colleagues and enjoy your work 

Why join us? 

We can offer you something almost no one else can—the chance to own an organization that will profoundly impact the lives of our customers and empower employees to participate in our shared success. We are building something unique, and you can be a part of it! 

Key Responsibilities: 

Menu Planning and Execution: 

• Design and prepare well-balanced, flavorful meals that meet the unique dietary needs of elderly residents. 

• Create menus maintaining quality standards. 

• Ensure meals are consistent in quality and presentation. 

Kitchen Operations: 

• Oversee the safe and efficient operation of the kitchen. 

• Maintain quality control by supervising kitchen staff and ensuring adherence to Kitchen Supervisor’s directions. 

• Utilize batch cooking techniques to avoid overproduction or waste. 

• Keep the kitchen clean, organized, and compliant with health department sanitation requirements.  

• Manages a culinary team to ensure quality in the final presentation of food.  

• Trains and manages culinary and kitchen employees to use best practice food production techniques.  

• Rewards and recognizes employees.  

• Plan and execute team meetings and daily huddles.  

• Complete and maintain all staff records, including training, shift opening/closing checklists, and performance data.  

• Multi-tasking and the ability to simplify the agenda for the team is a must. 

  Food Preparation and Service: 

• Prepare meals based on approved menus. 

• Serve food on time, maintaining an appetizing appearance and proper temperature. 

• Accommodate residents’ dietary restrictions and preferences. 

• Foster a friendly atmosphere during working hours. 

Financial Performance:  

• Responsible for delivering food and labor targets. Understand performance metrics, data, order, and inventory trends. 

Inventory Management: 

• Keep the Kitchen Supervisor informed of inventory levels. 

• Set up proper food quantities for advanced meals. 

Collaboration and Communication: 

• Work closely with kitchen staff, servers, and other team members. 

• Communicate effectively with confidence, clarity, and professionalism. 

• Provide coverage for any absent server and inform the Kitchen Supervisor of staff time.  

Client Relationship:  

• Develop and maintain effective rapport with client partners and residents to establish mutually beneficial business relationships. Aggregate and communicate regional culinary and ingredient trends. 

Supply Chain & Procurement:  

• Maintain a commitment to and further develop community-based food system relationships.  

• Seek to identify new and innovative sourcing strategies that support client partner success, resident satisfaction, and alignment with organizational values  

• Collaborate with the Chief Culinary Officer, Supply Chain Partners, and Chef Council to develop symbiotic regional sourcing relationships.  

Training and Compliance: 

• Attend mandatory facility training sessions. 

• Facilitate and support staff training. 

• Complete required training according to state and federal regulations. 

  Additional Duties: 

• Assist in daily kitchen functions. 

• Function as the Dining Supervisor in their absence. 

• Help maintain a pleasant and cheerful, home-like environment. 

• Foster relationships with other top chefs, culinary institutions, and industry influencers 

Requirements: 

• Minimum of 7 years of relevant professional experience with 3 year’s experience in a management or leadership role.  

• Culinary Expertise: Proficient in food preparation techniques, flavor combinations, and cooking methods. Knowledge of various cuisines, culinary techniques, and the latest food trends. ACF or CIA certification is preferred 

• Operations: Knowledge of and ability to research regulations, procedures, or technical reference materials relating to relevant operational requirements 

• Leadership Skills: Strong leadership experience and ability to implement and manage change 

• Time Management: Efficiently manage kitchen operations during peak hours. 

• Adaptability: Willingness to adjust to changing circumstances and customer preferences. 

• Food Safety Knowledge: Familiarity with health and safety regulations. 

• Creativity: Bring fresh ideas to the table. 

• Communication: Demonstrated effective communication and organizational skills 

• Technology: Proficient in culinary software tools or ability to easily learn and deploy 

Physical Requirements: 

• Ability to stand for extended periods. 

• Ability to work in a high-temperature environment. 

• Capable of lifting heavy equipment and ingredients up to 50 pounds. 

• Periodic travel may be required for training and to support the broader enterprise. 

FLSA:  This is a salaried exempt role.