Kitchen Manager

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About Arvum Senior Living

Arvum Senior Living proudly manages Assisted Living and Memory Care communities across 8 different stes, representing over 2,000 units throughout the Gulf Coast and Midwest region. Rooted in our Pillars of Excellence, Arvum crees purpose-driven environments where seniors are supported with compassion and where Team Members find meaningful work, strong culture, and continuous opportunities to grow.

As part of one of the largest senior living organizions in the country, Arvum communities have earned Gre Place to Work® certificions from 2022–2026. At Arvum, your purpose and your growth are important to us. We continually aspire and invest in learning and development opportunities th support our team members’ professional growth, ensuring every Team Member can build a rewarding and enriching career.

The Executive Chef, in collaborion with the Hospitality Manager, is responsible for the overall management and oversight of culinary stregies, initiives, and daily culinary activities. This role is accountable for overall meal preparion, accure estime of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presention technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operion/maintenance; and ensure proper safety and sanition in kitchen. The Executive Chef will oversee special cering events and may also offer culinary instruction and/or demonstre culinary techniques. The Executive Chef uses innovion, imaginion, originality, and talent as well as judgment and discretion in performance of the essential function of their role.

Responsibilities: 

• Assist in planning, preparion, and execution of special events, banquets, and theme meals.
• Uses innovion, imaginion, originality, and talent to produce menus and recipes th utilize the highest quality ingredients allowed within the overall food and labor budget of the community.

• Understand and maintain monthly and annual budgets for Food & Beverage department, including documention of monthly spend on food, supplies, and Back of the house labor.
• Review and adjust menus to accommode seasonal ingredients, recipe improvements, supply chain shortages, rebed and contracted products and cost of goods increases.
• Responsible for ensuring th purchasing standards are maintained and th approved vendors are always used. Maintain strong and positive relionships with all vendors.
• Accurely report and submit monthly inventory of food & beverage supplies.
• Interview, hire and train staff for culinary and back of the house positions.  May assist with interviews for front of the house positions as well.
• Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy.
• Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer sisfaction and department of health survey levels or above designed scores.
• Ensure preventive maintenance programs are conducted for kitchen equipment and th all staff uses and maintains equipment properly to avoid damage and costly repair.
• Ensures any dietary needs and restrictions are met.
• Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures.
• Manages control of food preparion with particular tention to potential overproduction and waste.
• Oversee maintenance and production of accure daily records.
• Provide ongoing training regular intervals to kitchen staff in the areas of food preparion and quality service and ensure th pling and presention meet DSL standards for quality and appearance.
• In collaborion with the Hospitality Manager, ensures th the front of house and back of house staff work closely together to deliver a food product th exceeds the residents' and/or guest's expection.
• In collaborion with the Hospitality Manager, works with BOH & FOH staff to ensure th they have a clear understanding of how to provide outstanding customer service.
• Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordine planning of unique events.
• In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm th high sisfaction levels are being delivered.
• Advise community leadership of any concerns regarding residents.
• Assist Kitchen and Restaurant staff with back and front of the house operions as needed. This includes the ability to work all stions in the kitchen and/or dining room if needed.

Supervisory Responsibilities: 

Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organizion's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.

Qualificions:

• Bachelor’s degree from an accredited college or university in Culinary Arts preferred, or an associe degree and equivalent combinion of minimum five years’ work experience as an Executive Chef.
• Minimum of five years’ experience as an Executive Chef within the hospitality industry.
• Current ServSafe Certificion. 

Benefits:

In addition to a rewarding career and competitive salary, Discovery offers a comprehensive benefit package.  

Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays.   Team members are eligible to participe in our outstanding 401(k) plan with company mch our Employee Assistance Program and accident insurance policies.

Thank you for your interest in Arvum Senior Living careers.  If you have any questions about the position you are applying for, please contact the community directly. 

No agencies, please. We do not accept any unsolicited resumes from agencies under any circumstances. We receive inquiries from agencies daily. Agencies should not direct any inquiries or emails to hiring managers. Thank you.

 EOE D/V

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