Job Description

Executive Chef

  • Are you passionate about managing multiple priorities?
  • Do you naturally love numbers and see patterns within numbers?
  • Are you an individual that takes responsibility and follows through on details?
  • Do you get excited working as a high-performing individual and part of a high performing team?

WellAge Senior Communities is a dynamic senior housing organization with recognized healthcare expertise leading our Independent Living, Assisted Living and Memory Care communities. We bring high quality service delivery to our residents and value-driven management outcomes to the business.

Our name, WellAge, reflects our commitment to creating environments and services to promote our residents aging well and remaining active doing the things they love and enjoy. Each community is designed to create a purposeful life and engaging life experiences.

We offer you competitive pay, a great benefits package, opportunities for growth and an engaging culture. Join our team today!


The person in this position is in charge of production and service of high-quality meals; organize, supervise, and train dining services employees; purchase food and supplies; provide a sanitary and infection free environment; participate in the assessment process; write care plans; prepare menus and meals; make decisions. Prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals, including meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures and reports to the Executive Director.

Meal Plan Duties:
  • Assist in development of dietetic policies and procedures
  • Plan diets to be reviewed by dietitian
  • Maintain a file of standard recipes
  • Visit residents and assist in gathering information on food preferences
  • Follow up recommendations of the dietitian and state survey team
  • Monitor residents weights
  • Maintain records, such as meal census, diets served, menus, purchase records, nutrition assessments and care plans, and weekly staffing patterns
  • Assist in the resident assessment and comprehensive care plan
  • Plan menus, conferring with a dining services consultant as needed, to ensure that menus conform to nutritional standards and government and established regulations and procedures
  • Review resident diet information and care plans, and discuss with resident, family, nursing staff, and consultant dietitian as necessary to make appropriate changes
  • Instruct new residents concerning when meals are to be served, coffee time, and convey methods of serving nourishment
  • Consult the Health Services Director, Executive Director and consulting Dietitian in regard to special diets or any problem that might exist in the dietary department
  • Keep records including menus as served, substitution menu records, special diet roster, number of meals served, purchased and food cost records
Meal Preparation Duties:
  • Supervise the receiving and storage of food
  • Supervise food preparation and service
  • Maintain high sanitation standards
  • Ensure maintenance of equipment
  • Schedule food service employees
  • Supervise cleaning procedures to ensure safe and sanitary conditions are maintained within the food service department, including kitchen, dining room, refrigerators and freezers
  • Establish practice of serving hot food hot and cold food cold
  • Serve meals on time. No more than 14 hours should elapse between an evening meal and breakfast
  • Observe for over-production of food and improper preparation of food
  • Establish insect and rodent control procedures
  • Participate in the Quality Assurance Committee, which also includes infection control and safety committee functions
  • Review health certificates (food handlers permit)
  • Conduct monthly temperature studies
  • Conduct food waste study twice a week
  • Developing and hold accountability to standards
People Management Duties:
  • Maintain personnel records
  • Hire, orient, train, evaluate, and supervise dietary department employees within a specific budget
  • Work with other departments within the building
  • Participates in professional development opportunities
  • Promotes and implements human resource values by planning and managing human resources programs; directing staff
  • Human Resources management
  • Hiring of talent for dining roles
  • Developing standards
  • Foster teamwork
  • Management proficiency
  • Managing profitability
  • Promoting process improvement
  • Building relationships with staff and peers


License/Certification: Dietitian, ADA, Diet Technician, chef, and/or dietary manager meeting current requirements established by the state regulatory agency.
Graduation from a course in food service supervision which meets the standards established by the American Dietetic Association or a graduate of another course in food service supervision with 90 or more hours in classroom instruction with the on-the-job counseling by a dietitian.

Continuing Education: As required by state law
Education: High school diploma
Experience: Previous experience in the dietary department of a health care facility preferred

Job Knowledge: Ability to read, write, and use mathematics and units of measurement, knowledge of menus, recipes, food purchasing, preparation, and storage, ability to supervise and manage people, knowledge of community policies and procedures and job descriptions.


Knowledge of and ability to meet regulations of ADA, state, infection control, health department, and OSHA.


  • This is a full-time hourly position with benefits
  • All your information will be kept confidential according to EEO guidelines

Application Instructions

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