Executive Chef

Kendal at Oberlin is a full-service life plan community, which primarily serves older adults in the Quaker tradition. Residents are assured a lifetime of healthcare including short- and long-term nursing services, memory care and assisted living. Equally important, residents enjoy an independent, enriching living experience.

Kendal at Oberlin's Dining Services is seeking a creative Executive Chef who is passionate about top quality and nutritional food production. The Executive Chef will play an integral role in monitoring all aspects of meal production to see that food is prepared as scheduled and all recipes are followed exactly without exception, to ensure the highest quality and satisfaction for our residents and guests. The responsibilities of the chef will include but are not limited to: 

• Planning and directing food preparation and all culinary activities;
• Modifying and creating new menus to meet quality standards and customer preferences;
• Estimating food requirements and food/labor costs;
• Placing food and supply orders within budget guidelines and looking for best deals with effective stewardship;
• Achieving food service quality objectives by handling all assigned responsibilities in a professional, courteous manner;
• Tasting all foods before service ensuring only quality, fresh products are served and food items are cooked correctly;
• Circulating through the dining areas, facilitating issues directly, and maintaining a high level of resident and staff satisfaction while Dining Manager on Duty or as otherwise designated by the Director of Hospitality Services;
• Creating and coordinating schedules with the Dining Room/Catering Manager to ensure staffing is planned equitably and efficiently for kitchen staff;
• Participating in the evaluation process of server and kitchen staff;
• Monitoring coolers, freezer, dish machine, and all food temperatures and log sheets in all production area for sanitary and safe compliance.

Qualifications and Experience: 

• Minimum five (5) years’ quantity cooking experience; minimum five (5) years’ kitchen management experience;
• Skillful, effective use of production sheets, recipes, and cookbooks;
• ServSafe Manager certification;
• A culinary education background degree is highly preferred but not required if proven work history supports job requirements;
• Requires extensive walking and standing;
• Ability to lift weights of maximum 50 pounds and perform office work using a computer and required Kendal culinary programs.