Cherry Hill,NJ,USA Executive Chef-$72000 Per YEAR with $72k-$72k/Year

Brandywine Living is a premier provider of quality senior living communities dedicated to enhancing the lives of seniors through exceptional care and supportive services. With a reputation for delivering resort-style amenities in a warm, inviting atmosphere, Brandywine Living stands out as a leader in the senior living industry. Their commitment to excellence is manifest in their comprehensive approach to resident care, focusing on physical, emotional, and social well-being. Brandywine Living is not just about offering a place to live, but a vibrant community where residents can thrive with access to professional healthcare, engaging activities, and beautifully maintained environments. The company fosters an environment where employees feel valued and empowered, contributing to an inclusive workplace culture that supports teamwork and continuous personal and professional growth. The Executive Chef role at Brandywine Living is a pivotal position responsible for leading the culinary operations within the community, including all food production and that used for on-site restaurants. This full-time position offers an annual salary of $72,000 and demands a dynamic leader who can develop creative, nutritious menus tailored to senior residents and special community events. The Executive Chef will oversee the entire food service department, including planning menus, preparing food purchase specifications, and formulating recipes. They will supervise kitchen staff, ensuring efficient coordination to maintain high-quality food preparation that meets budget and sanitation standards. This role requires a strong focus on food quality, presentation, and safety. The Executive Chef will enforce stringent sanitation and safety standards in all kitchen operations and will lead efforts to train food production staff in best practices for safety and hygiene. Moreover, the Executive Chef will be responsible for managing department budgets for food and labor costs, striving to optimize profitability without compromising on quality. Culinary innovation, effective staff scheduling, and operational oversight are key components of this role, combined with a commitment to customer satisfaction through consistent quality evaluation of food products. This position offers the opportunity not only to manage and lead but to be part of a supportive corporate team that values immersive training and opportunities for growth.

• High school diploma or equivalent
• several years of experience in a professional kitchen environment
• demonstrated food safety certification
• strong leadership and team management skills
• ability to work flexible hours including weekends and holidays
• basic computer skills for inventory and scheduling
• physical ability to stand for long periods and perform kitchen duties