Executive Chef

Executive Chef at Lakeside ManorCompensation: $60,000 to $65,000 (DOE)Why Work For Us? At Lakeside Manor, we have created a community that is focused on our residents and how they want to live their lives. Our offering has been carefully designed for those who don’t wish to compromise – those who prefer to remain independent, who appreciate choice, and who make decisions based on their desired lifestyle. Lakeside Manor offers 110 beautifully appointed suites, a service package that considers your every need, plus a host of unique lifestyle choices. Whether you’re catching a movie in our tiered movie theatre, enjoying a gourmet meal at the Silver Swan dining room, or a drink at Corks wine bar, the ambiance cannot be matched anywhere in the area.About The Job:The Executive Chef is responsible for leading all culinary operations and delivering high-quality, thoughtfully prepared menus for residents and guests. This role oversees both kitchen and front-of-house coordination to ensure exceptional food quality, presentation, and service standards. The Executive Chef plans, directs, and supports culinary staff in the preparation and service of nutritious, well-balanced meals, fostering a positive dining experience for the entire community.Job responsibilities:In collaboration with the General Manager, plan and direct all culinary operations, including hiring, training, scheduling, and supervision of kitchen and front-of-house staff.Oversee purchasing and inventory control, including the selection and procurement of meats, poultry, produce, and staples through approved suppliers using the organization’s online ordering system.Develop, maintain, and revise standardized recipes, production sheets, and ordering practices to ensure consistent food quality, operational efficiency, and effective use of the food services budget.Participate in food service evaluations and quality improvement initiatives, utilizing creative and innovative approaches to menu presentation, plating, and nourishment service to deliver appealing and appetizing meals for residents and guests.Assist in the development, implementation, evaluation, and ongoing management of food service budgets, ensuring accurate financial tracking and cost control.Lead and monitor accurate recordkeeping related to purchasing, inventory, receiving, portion control, and waste reduction; establish and enforce policies and procedures, including proper food storage and rotation practices.Plan, prepare, and oversee catered events and special menus, ensuring individual dietary needs are met, service standards are exceeded, and costs remain within approved budgets; complete month-end inventory counts and monitor financial results, taking corrective action as needed.Prepare and/or direct the preparation of a wide variety of food items—including soups, sauces, salads, starches, meats, fish, poultry, vegetables, and desserts—using appropriate cooking methods and bulk re-thermalization techniques; test food for temperature and palatability and adjust as necessary.Ensure high standards of quality in all aspects of food preparation, production, presentation, and service delivery.Lead food service quality improvement activities, including establishing preparation and service standards, conducting kitchen and dining room audits, attending food shows, and researching industry trends to remain current with best practices.Monitor portion control and meal quality to ensure recipes meet yield requirements and established standards of quality and quantity are consistently maintained.Ensure the timely preparation and delivery of meals while providing excellent customer service to residents and guests.Maintain compliance with all food safety, sanitation, and workplace safety standards, ensuring a clean, safe, and sanitary kitchen environment at all times.Perform other related duties as assigned.Qualifications and Certification Requirements:Culinary Arts Chef Certification (Red Seal) with 5+ years of recent kitchen and dining management experience; an equivalent combination of education, training, and experience may be considered.Food Safe Level II and WHMIS certifications (required).Ability to meet the physical requirements of the position.Excellent written and verbal communication skills.Specialized Skills:Strong practical and technical expertise in all aspects of food service and kitchen operations.Proven experience with cost control, budgeting, and inventory management.Demonstrated knowledge of food safety standards and WorkSafe regulations.Experience with electronic food ordering and kitchen management systems.Advanced planning, organization, and time-management skills, with the ability to prioritize, multitask, and think strategically.Ability to work independently and collaboratively toward shared operational goals.Strong leadership, interpersonal, motivational, and supervisory skills with both kitchen and service staff.Accepting Applications Until: January 19, 2026 or until position is filled