Job Description
Position: Executive Chef
Location: In person
Salary Range: $80,000-$85,000 annually
Be part of something special.
If you enjoy working with older adults, caring for and talking with them, learning from their stories and seeing them smile, this is the job of a lifetime. At Freedom Pointe at The Villages, you can jump-start a senior living career or build the one you have. You’ll grow, advance, and gain knowledge in senior services — one of the fastest-growing career fields in the country.
Our community is a wonderful place to work. We’re located in the heart of The Villages®, FL, one of Florida’s friendliest hometowns. There’s easy access to our community via Route 441 or Morse Boulevard.
You’ll join a team that’s passionate about working with seniors. We work hard to deliver the very best resident-centered care and high-quality hospitality through our Extraordinary Impressions program. With integrity and a solid work ethic, you can create a long, satisfying and fruitful senior living career at Freedom Pointe at The Villages.
About the Role:
The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents.
Our team members provide extraordinary care and hold each other accountable. If this sounds like a good fit, we'd love to hear from you!
Why you will love working at Freedom Pointe at the Villages
- We provide a fun workplace culture – including quarterly campus-wide events
- Benefits for Full and Part time staff, including health, dental, vision, 401K and more!
- Paid Training, Paid Time Off, and Paid Holidays for Full Time Staff
- Career Advancement Opportunities
- Work today, get paid tomorrow with DailyPay ! Freedom Pointe at the Villages now offers DailyPay - a program that allows employees to access their earned income on-demand, as it's earned.
You are excited about this opportunity because you will:
- Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff.
- Selects, trains, evaluates, and recommends/carries out discipline to all kitchen personnel.
- Develops menus and assures implementation of these menus.
- Maintains a high-quality food service program for the resident and Health Center dining rooms.
- Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F & B personnel is trained in and carry out efforts in this process.
- Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees.
- Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual.
- Develops work assignments for all kitchen personnel, assigning special jobs and spot checking work to insure standards are met.
- Promotes teamwork within the department and between department to ensure smooth operations and quality service to resident, co-workers and guests.
- Supervises production, sanitation and food service to apartment residents and Health Center residents. Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations.
- Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc.
- Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels.
- Monitors temperature of meals.
- Assists in the development and implementation of standardized recipes and menu specifications
We are excited about you because you will have….
- A minimum of five years’ experience as an Executive Chef or Sous Chef in a hotel, restaurant, club, or other similar institution.
- Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions.
- Post-Secondary Courses in Restaurant Management Nutrition or related field.
- Degree or Certificate from a culinary institute preferred.
- Must be ServSafe® Certified
Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu and COVID-19 vaccine status.
EEO Employer