Executive Chef - Savannah, GA

The Cypress of Hilton Head is a distinguished senior living community dedicated to providing an exceptional quality of life for its residents. Located in the picturesque coastal environment of Hilton Head, South Carolina, this community blends comfort, care, and hospitality to create a welcoming home for seniors. The Cypress has built a reputation for not only enhancing the lifestyles of its residents but also for fostering a collaborative and enriching work environment for its employees. The company emphasizes respect, dignity, and engagement, encouraging its team to be part of an extraordinary journey in senior living. The focus is on empowerment—not only for the seniors they serve but also for the employees who are integral to delivering excellent service. This company is committed to investing in its staff, recognizing that their growth and professionalism directly influence the quality of care and hospitality provided. The Cypress of Hilton Head is currently seeking a passionate and hospitality-focused Executive Chef to lead their Food and Beverage Department. This is a full-time role that is pivotal in maintaining the highest standards of culinary excellence and ensures that residents, members, guests, and employees enjoy nutritious, wholesome meals daily. The Executive Chef will oversee the culinary team, including the Sous Chef and Garde Chef, and take full responsibility for food preparation, quality, productivity, and cost control. This leadership role requires a commitment to operational excellence, food safety, and personalized service that aligns with federal, state, and local standards. In this position, the Executive Chef will not only prepare and supervise the production of food for multiple dining venues within the community but also drive menu planning, budgeting, and employee training initiatives. The chef will play a key role in both day-to-day culinary operations and special events planning, ensuring that all meals meet the highest standards of appearance, temperature, and nutritional value. A strong emphasis is placed on managing labor and food costs while maintaining productivity and efficiency. Additionally, the role demands attention to compliance with health regulations and the fostering of a positive and motivated culinary team. The ideal candidate will have a minimum of five years of food production experience, preferably in a hotel or country club environment, and hold a degree or certification from a culinary school. Leadership experience is critical, as the Executive Chef will guide the culinary team through training, evaluations, and daily oversight. Proficiency in Microsoft Office and knowledge of food safety regulations such as those from the South Carolina Department of Health and Environmental Control (DHEC) are required. This position requires the ability to work effectively with a variety of internal and external stakeholders, from residents to government agencies. Commitment to safety, confidentiality, and company policies is essential. The Cypress also values employee development and encourages participation in in-service programs and leadership meetings. The Executive Chef will be an ambassador of The Cypress Hospitality Promises, modeling a commitment to service excellence every day. This role includes working some weekends and holidays, reflecting the community’s dedication to resident needs and exceptional hospitality. Employees must also adhere to vaccination requirements as part of the organization’s compliance with health safety protocols. Overall, joining The Cypress of Hilton Head as an Executive Chef means becoming part of a vibrant team dedicated to making a meaningful difference in senior living through culinary excellence and outstanding hospitality. If you are an enthusiastic, compassionate, and experienced culinary professional who thrives in leadership roles and values senior engagement, this opportunity offers a fulfilling and dynamic work environment where your skills and passion can shine.

• Minimum of five (5) years of food production experience, preferably in a hotel or country club setting
• Prior purchasing experience is required
• Prior experience working in a leadership capacity is strongly preferred
• A degree or certification from a culinary school is required
• Management coursework preferred
• Serve-Safe Certification
• Ability to work weekends and holidays
• Must provide proof of COVID-19 vaccination or approved exemption
• Must be at least 18 years old
• Freedom from illegal use of drugs
• Freedom from use and effects of drugs and alcohol in the workplace