Sr Director Executive Chef-Community First Solutions

Job Description

Job Title: Sr Director Executive Chef

Company: Community First Solutions

Location: Hamilton, OH

Pay: $110000 per year

AI Pay Analysis: An annual salary of $110,000 for a “Sr Director Executive Chef” in Hamilton, OH, translates to approximately $52.88 per hour, which appears competitive when compared to industry standards for executive chefs and similar roles in the culinary management sector. In general, executive chefs with significant experience and managerial responsibilities tend to earn between $70,000 to over $150,000 annually, depending on the size and type of the establishment, geographic location, and the individual’s experience. Given that Hamilton is not a large metropolitan area, this salary reflects a strong compensation level for both the local market and the industry, especially if the role involves overseeing multiple operations or high-volume kitchens. Overall, the rate seems to align well with expectations for a senior role in culinary management in that region.

Job description:

is searching for a Senior Director and Executive Chef to lead menu development and ensure exceptional hospitality-driven food service operations across all five Community First Solutions Health Services communities in Hamilton, Mason, and Beavercreek, OH. Our commitment to hospitality-focused dining services distinguishes Community First Solutions and enhances both sales and satisfaction for all customers and stakeholders. Our fully scratch kitchen approach is designed to minimize food waste through innovative strategies that are shaped and guided by the Senior Director and Executive Chef in collaboration with the AVP of Culinary.

The ideal candidate will serve as a brand ambassador, both internally and externally, reinforcing the Community First mission. Strong client and community relations management, coupled with effective communication skills, is essential. This leader will have direct oversight of daily kitchen operations, including menu planning, inventory management, ordering and receiving supplies, as well as kitchen staff training. Responsibilities also extend to front-of-house management, where exceptional service and hospitality standards will be developed and implemented. Successful performance in this role will be reflected in employee retention, customer satisfaction, and cost control.

Compensation for this position is competitive and can reach up to $110,000 annually, contingent upon professional experience.

Perks & Benefits:

• Competitive medical, dental, and vision insurance
• 401(k) plan with employer matching
• Employee discounts
• Opportunities for continuing education

About Community First Solutions:
We take pride in offering our community a network of consistently top-rated healthcare and community-based services primarily in the Cincinnati area, delivered by compassionate and dedicated employees committed to making a positive impact in the lives of our clients. Our employee-centric culture embraces innovation, supports professional development, and fosters collaboration and connectivity among teams.

Responsibilities:

Guiding Values of the CFS Culinary Department:

• Deliver exceptional quality and curate amazing experiences
• Create and maintain a competitive budget that balances quality and efficiency
• Ensure compliance with regulatory standards
• Collaborate with leadership to enhance the continuous improvement of clinical quality measures

Leadership & Operations:

• Ensure daily operations align with scheduled standards, maintaining all necessary records and documentation
• Develop company-wide master menus and establish standard recipes and techniques to ensure high-quality food and minimize costs
• Foster effective communication across all organizational levels
• Manage the culinary budget by optimizing processes and implementing quality improvement initiatives in areas such as menu planning, inventory, purchasing, and labor cost control
• Provide regular performance feedback and set goals for kitchen staff
• Continuously develop the culinary team, promoting a culture of innovation and dedication to both residents and team members
• Oversee department operations within budgetary constraints, collaborating closely with the accounting department
• Work alongside the AVP of Culinary to coordinate initiatives related to production operations, menu planning, and dining room services
• Develop menus in collaboration with the clinical nutrition team to enhance quality while managing expenses
• Build proactive relationships between the Culinary Department and other departments, including home-delivered meals, transportation, nursing, maintenance, human resources, and accounting
• Stay informed of regulatory changes in sanitation and kitchen standards, overseeing compliance in all facilities
• Propose facility improvement needs to the AVP of Culinary for future budget considerations
• Maintain facilities in compliance for regular inspections by regulatory agencies
• Integrate ongoing evidence-based research into operations
• Manage catering and special events requests

Hospitality & Resident Experience:

• Cultivate a culture of hospitality and service excellence that aligns with organizational missions and values, consistently exceeding the expectations of those we serve
• Integrate the Resident Lifestyle and Sales Department with Culinary to standardize services across all campuses

Fiscal Performance & Budget Management:

• Oversee budget development, financial forecasting, and cost-management strategies to ensure fiscal responsibility
• Implement controls to reduce waste in both kitchen and front-of-house operations
• Monitor key performance indicators and financial metrics to drive informed decision-making and operational improvements
• Identify revenue growth opportunities, including service line expansion and partnerships

Employee Engagement & Talent Development:

• Embody and promote organizational behaviors and ensure your team reflects these values at every campus
• Initiate strategies to enhance employee retention, satisfaction, and workplace culture
• Manage multiple direct reports, optimizing staffing schedules for service excellence
• Collaborate with Human Resources to recruit, hire, train, coach, and counsel both management and front-line staff for ongoing support and development
• Foster employee engagement and safety, driving initiatives in alignment with core values to cultivate a collaborative environment
• Ensure all staff are knowledgeable about menu items, preparation methods, cook times, ingredients, portion sizes, presentations, and associated costs
• Operate in accordance with Human Resources policies and maintain high-performance standards among staff
• Train and cross-train team members, identifying additional training needs as necessary
• Ensure strict adherence to uniform guidelines and hygiene standards
• Promote the professional development of the team, engaging in cultural and engagement initiatives
• Oversee hospitality responsibilities for service and culinary staff, educating them on proper resident hospitality and customer service, and developing leadership among staff for operational continuity in the Site Manager’s absence

Regulatory Compliance & Risk Management:

• Ensure adherence to all applicable federal, state, and local regulations governing healthcare, senior living, and operational safety
• Direct and manage safety, sanitation, and maintenance programs

Stakeholder & Community Relations:

• Guarantee that the food provided to clients, residents, and patients is of superior quality, catering to the preferred dietary needs of older adults and skilled nursing patients
• Nurture strong relationships with clients, residents, patients, and internal departments within healthcare facilities
• Stay informed about local employment trends and competition, communicating findings to the AVP of Culinary
• Participate in community outreach, marketing, and recruitment efforts
• Perform any additional duties as assigned or pertinent to the role

Qualifications:

Education:

• Required: High School Diploma or equivalent; Technical, Trade, or Vocational degree; Associate or Bachelor’s degree in Culinary Arts preferred.

Licensing/Registration/Certification:

• Active Driver’s License with the ability to maintain active auto insurance is required.
• Preferred: Certified Executive Chef or Certified Chef De Cuisine (ACF Designation), HACCP Certified Trainer, Certified Dietary Manager (CDM), and ServSafe certification.

Experience:

• A minimum of four years of management experience or functional experience in a relevant field is required, ideally concurrent with culinary training and leadership, including menu development and cost management, preferably in collaboration with a clinical dietitian.

Skills, Knowledge, and Abilities:

• Strong interpersonal skills for effective communication with staff, residents, and the public
• Knowledge in developing minimal waste menus and ordering processes
• Proficient in Microsoft Office Suite (Word, Excel, Outlook) and email
• Excellent problem-solving abilities
• Superior verbal and written communication skills
• Self-motivated with a hands-on management style
• High standards of service and attention to detail
• Strong organizational skills and efficiency
• Basic mathematical skills for budgeting and labor assessments

Job Posting Date: Thu, 13 Mar 2025 03:13:08 GMT

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