The Chef De Cuisine works side by side with the culinarians to ensure the highest quality of seasonally prepared meals is served daily through various venues.

Pay: $70-$75k

Availability: Sunday-Thursday

What will I do every day?

• Creates and implements vision for service excellence in dining 

• Manages and improves resident and family satisfaction, loyalty within dining program 
• Accountable to identify, benchmark and leverage best practices of customer experiences within dining program 
• Develop and maintain effective relationships and two-way communication with residents and families 
• Communicate the company vision and strategy to create alignment between daily activities and company strategy 

• Create and prepare high quality meals utilizing fresh quality ingredients and scratch made recipes consistent with local custom and tastes 
• Demonstrate senior culinary leadership using advanced cooking techniques, diverse cuisines and new cooking equipment 
• Create seasonal menu(s) that align with regional preferences promoting choice and options for residents, guests and associates 
• Effectively supervise culinary department operations on a day-to-day basis informing the Food and Beverage Director of key operational changes and updates 
• Full responsibility and supervision of the culinary team including all cooks and production associates, teaching, leading and inspiring cooking techniques and best practices 

• Preventatively maintain all kitchens, store rooms and scullery in a clean sanitary condition according to state health code or regulatory agency 
• Serve as morning or evening cook at the community as needed 
• Maintain inventory control of quantity and condition of all kitchen small wares, equipment and supplies 
• Responsible for the safe working condition of all food service equipment 
• Purchase all food and non-food supplies from approved vendors, use local artisan vendors where possible 
• Direct responsibility of cooks and utility workers.

What will I need to be successful in this role?

• A passion for excellence
• Be a great team player
• Culinary degree and 3 years professional culinary experience in established scratch cooking food production required. In lieu of culinary degree, candidates that possess 7-10 years professional culinary experience in established scratch cooking food production will be considered. 
• Menu creation and ability to teach cooking techniques, regional cuisines and culinary skills required.
• Should have extensive experience in a multitude of cuisines and preferably classically trained. 
• Vendor management, purchasing and costing experience preferred.  
• Must possess strong communication and leadership skills. 

Special Requirements/Certifications I may need?

• A current Food Handler’s Certificate is required

What’s in it for me? (Great Question!)

• Competitive pay: $88,000-$90,000/Yr. Depending on experience
• Sunday-Thursday work schedule
• Healthcare Benefits including Vision & Dental 
• Matching 401k 
• Paid Time Off
• Rewards and Bonus Opportunities
• Continuous Training and Growth Opportunities

What do we do?

We create a great place to live for our residents and a great place to work for our associates.  Kisco Senior Living has been a dynamic, award-winning leader in the senior living industry for the past 25 years.

 All offers of employment are subject to satisfying our pre-employment process which includes: successfully passing a drug screen, TB Test and Background Check

*Kisco Senior Living is an Equal Opportunity Employer