At Five Star Senior Living, our people are the critical link to those we serve, and it is their vitality, energy, and caring nature that allows us to fulfill our mission of enriching and inspiring the journey of life. In addition to nurturing and advancing the lives of our residents, our team members enjoy meaningful opportunities for personal and professional growth, within a supportive culture centered around advancing their lives, as well.
The Opportunity
The Chef Manager is responsible for overseeing all culinary operations, ensuring high-quality dining experiences for residents and team members. This role includes managing food production, inventory, sanitation, and team leadership. The Chef Manager works closely with community leadership to enhance resident satisfaction and support the overall well-being of the community.
What You’ll Do
Conduct line checks prior to meal service to ensure taste, presentation, par, and temperatures meet standards.Conduct open and closing checklists to ensure shift readiness.Receive food orders, check in and rotate stock, and complete inventory no later than Friday each week.Review and adjust weekly/daily forward-facing menus, ensuring they are printed in color.Provide culinary operations support as needed.Fully implement and sustain the Team Member meal program, ensuring food quality is equal to what residents are provided.Maintain high standards of cleanliness and organization in all dining areas and kitchen facilities.Responsibilities include leadership, customer service, inventory, food safety and communication.What You’ll Bring
POSITION REQUIREMENTS / QUALIFICATIONS:
Must be at least 18 years of age.Must pass State and Company criminal background/drug screens.Two (2) years of food service supervisory experience in a restaurant setting focusing on food management, cost control and presentation.Bachelor’s degree in Hospitality, Culinary Arts, or related field preferred.Strong leadership skills and experience managing a diverse team.Excellent organizational, communication, and interpersonal skills.Proficiency in financial management and inventory control.Deep knowledge of food safety regulations and dining service standards.Proficiency in inventory and financial management.Ability to effectively use ordering systems.