Executive Chef (Columbus)

Description

Executive Chef

Location: The Ashford on Broad
Job Type: Full Time

Make a Difference—And Own Your Future

At Wallick Senior Living, our team understands that senior living is not just a job, but a calling. We take pride in caring for and empowering our residents as they choose to enjoy their golden years with us. With 1,000+ employees and a mission to open doors to homes, opportunity, and hope, we take pride in fostering a supportive and collaborative work environment where every employee-owner plays a vital role.

A Career with Wallick Senior Living Means…

• A Unique Approach to Senior Living : Our associate’s power Wallick’s approach to senior living that goes beyond care to ensure our residents live their best lives through meaningful activities, delicious meals and round-the-clock support.
• Pay-on-Demand: access your money as you earn it.
• Exceptional Benefit Package: Health, dental, vision insurance effective within 2 weeks of starting your new job. Other benefits like gym membership reimbursement, paid parental leave, 401K, and more!
• Work-Life Balance: Paid time off, including paid parental leave.
• Supportive Culture and Rewarding Work: A team-oriented environment where associates make a meaningful impact by helping individuals maintain independence and quality of life.
• Resident Stories That Stay with You : From Maurine, who found an “instant family” to Evelyn, who recently celebrated her 105th birthday with us, our residents enjoy a sense of community that is created by you !
• Career Growth: Tuition reimbursement, training, professional development, and advancement opportunities within a company that invests in its people.
• Employee Owned, Resident Focused : As a 100% employee-owned company, your daily work (supporting our residents) also contributes to your financial future by sharing in our profitability.

What You’ll Do

• Responsible for management of day-to-day operations of the kitchen to include staffing, training, budgeting, and forecasting.
• Oversight and supervision of all kitchen staff and servers for day to day and long-term operations to include hiring, training, and developing associates.
• Responsible for ensuring menu quality, consistency and creativity are at the highest level while maximizing resources.
• Oversee all production of food.
• Maintain visibility to customers, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues.
• Assure that adequate supplies are maintained.
• Maintain kitchen equipment.
• Maintains Kitchen, Walk Ins, Dry Storage to acceptable sanitation requirements.
• Maintain control of the yearly budget for payroll for the Food Service Department.
• Staying current on industry trends and techniques.
• Review and approval of all Food Service invoices for accuracy.
• Maintain and use approved vendors for services and supplies.
• Assist with development and implementation of culinary standards, guidelines, and procedures company wide.