Regional Chef jobs in Muskegon, MI

Benefits & Growth Opportunities

• Salary of $58,000 - $60,000
• Optional Benefits Package
• PTO based on hours worked & years of service
• 401K with company match up to 50% of your contribution up to 6%
• Eligible for a 2% raise after 90 days with a satisfactory performance review
• Annual merit-based increase upon comprehensive performance evaluation, no wage cap
• Support for professional development and certification renewals

Job Overview
Are you passionate about culinary arts and committed to making a difference in the lives of seniors? Join our team as an  Chef/Dining Services Manager and lead our culinary program to provide exceptional, resident-centered dining experiences. This role is perfect for a skilled chef or food service professional with experience in menu planning, kitchen management, and a dedication to safety and quality.

Position Purpose
To provide an exceptional dining experience for residents, taking into account their dietary preferences, nutritional needs, and safety requirements. The Executive Chef oversees all aspects of dining services, ensuring compliance with food safety standards, budgeting efficiently, and fostering a positive, team-oriented environment among culinary staff.

Key Responsibilities

• Menu Planning & Resident Satisfaction: Develop balanced, seasonal menus with fresh, locally sourced ingredients. Consider resident preferences and dietary needs, including special diets, and host monthly resident forums to gather feedback on dining experiences.
• Food Service & Presentation: Ensure meals are prepared and served on time and at the correct temperature. Oversee special events and family functions, demonstrating skill in both individualized plating and buffet-style service.
• Resident Health & Safety: Monitor and adjust resident meal plans to ensure dietary needs are met, collaborating closely with the Resident Services Coordinator. Track changes in resident health or preferences and communicate concerns as needed.
• Financial Oversight: Maintain compliance with the food and labor budget, sourcing quality ingredients and supplies at optimal pricing. Accurately track guest meals, staff meals, and room trays for billing purposes.
• Staff Leadership & Development: Hire, train, and supervise kitchen staff. Schedule efficiently to minimize overtime, manage staffing levels to ensure high-quality service, and conduct timely performance evaluations.
• Sanitation & Compliance: Ensure kitchen cleanliness and equipment maintenance. Regularly inspect food preparation and storage areas for safety and compliance with local health codes.
• Regulatory Adherence: Follow all health, food safety, and sanitation guidelines in compliance with state, local, and organizational policies.
• Community Engagement: Lead monthly Chef Forums with residents, assist in marketing and promotional events, and participate in community-themed events and holiday activities.

Qualifications

• Degree in Culinary Arts, Food Service Management, or equivalent experience.
• Food Protection Manager Certification (e.g., ServSafe) and HACCP knowledge.
• Familiarity with geriatric nutrition and dietary needs.
• Excellent culinary skills with experience in catering, restaurant, or healthcare dining.
• Strong leadership, communication, and time-management skills.
• Ability to adapt recipes and work with dietary modifications.

Physical Requirements

• Capable of lifting up to 50 pounds and performing repetitive physical tasks.
• Comfortable working in varied temperature conditions.
• Able to work with strong food odors and cleaning chemicals.

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