The Executive Chef is directly responsible for establishing and maintaining all standards of quality, conduct, customer service, and productivity within the Dining Services Department. Maintain appropriate levels of staffing and food/supplies inventories and work within established budget guidelines. He/she must possess general knowledge in the following areas of operation: productivity, costs and budgets, energy conservation, purchasing, receiving, storing systems, preparation and serving techniques, pilferage and portion control, personnel development, kitchen sanitation and general management of Dining Services Department. Promote a thorough and continuous understanding among all employees of the importance of the Dining Services Department to the quality of life for residents and prospective residents Job Type: Full-time Pay: From $35,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Flexible spending account Health insurance Life insurance Paid time off Vision insurance Schedule: Monday to Friday Weekends Supplemental Pay: Bonus pay Experience: Culinary Experience: 1 year (Required) Cooking: 1 year (Required) Work Location: One location Work Remotely: No