Executive Chef bei Seville Services LLC

Description

Position Title:  Executive Chef

Department: Food & Beverage

Exempt Status: Exempt

Supervisor:  Executive Director

GENERAL SUMMARY:

The Director of Dining Services is responsible for the full-scope, hands-on management of the community’s dining program, including both front-of-house (FOH) and back-of-house (BOH) operations. This position combines executive culinary leadership with food and beverage management responsibilities, ensuring a high-quality dining experience for residents, guests, and staff. The Director oversees menu development, food preparation, staff training, compliance with health and safety regulations, and budget management while maintaining exceptional standards of hospitality and resident satisfaction. 

PRINCIPAL DUTIES:

Essential Job Duties:

(Other duties will be assigned as needed) Must be willing and able to do the following:

Leadership & Management

• Oversee all culinary and dining operations, including staffing, scheduling, training, and performance management.
• Recruit, hire, train, coach, and evaluate dining staff, promoting teamwork and professional development.
• Ensure staff adhere to company policies, health and safety standards, and service expectations.

Culinary & Menu Development

• Develop and implement seasonal and nutritious menus that meet resident needs and preferences while maintaining fine dining quality.
• Standardize recipes and production methods to ensure consistency, quality, and cost control.
• Monitor food preparation, portion sizes, and presentation for quality and compliance with dietary and regulatory standards.

Resident Experience & Service Excellence

• Conduct regular rounds in dining areas and solicit resident feedback on food quality, service, and satisfaction.
• Respond promptly to concerns, continuously improving dining services.
• Lead and inspire staff to provide a positive, service-oriented dining experience.

Food & Beverage Operations

• Direct procurement, vendor management, and inventory control, maintaining appropriate par levels.
• Ensure proper sanitation, food safety, and equipment maintenance in compliance with federal, state, and local regulations.
• Manage both kitchen production and dining room service standards to ensure 

seamless operations.

Budgeting & Financial Management

• Develop, monitor, and manage department budget, including food and labor costs.
• Implement cost control measures while maintaining quality and resident satisfaction.
• Prepare reports and maintain records related to menus, purchasing, staffing, and operations.

Regulatory Compliance & Safety

• Ensure compliance with all applicable state, federal, and local health regulations, including SERV Safe and infection control standards.
• Train staff in safe food handling, workplace safety, and emergency protocols.
• Maintain documentation and readiness for health and state survey inspections.

Requirements

QUALIFICATIONS:

· 2 yr College degree required, 4 yr College degree preferred

· Prefer Bachelor’s Degree in Food Service Management

· 5 years of Operations experience of which at least 3 must be at management level. 

· Food Service Manager’s Certification/Serve safe

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

· May be exposed to very high and low temperatures from ovens, freezers, and refrigerators

· Must be able to walk and stand up to 85% of the day

· Must be able to stoop, reach, and bend frequently

· Must be able to see, hear, and communicate with others