Head Chef
Culinary & Hospitality
2-5 years
Culinary arts degree preferred; ServSafe required by most employers
$25-$29/hr
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Overview
Job Description
The Head Chef — or Executive Chef — is the culinary leader of an aging services community. You set the standard for food quality, lead the kitchen team, and ensure that every meal reflects both nutritional excellence and the kind of care that makes residents feel genuinely looked after.
Responsibilities include menu planning and recipe development, overseeing all food preparation and kitchen operations, managing and mentoring kitchen staff, managing food inventory and budget, ensuring compliance with food safety regulations, and collaborating with the Registered Dietitian to accommodate medical dietary requirements.
This is a leadership role that requires both culinary skill and management ability. If you’ve spent years in a kitchen and want your expertise to make a real, visible difference in people’s lives — this is it.
Education Requirements
Significant culinary experience is required. Most employers prefer a culinary arts degree from an accredited program and a current ServSafe Certification. A strong background in kitchen management, staff supervision, and large-volume cooking in a food service or healthcare setting is essential. Knowledge of therapeutic diets and nutritional guidelines for older adults is a significant advantage.
Resources
A Day In This Role
A day might begin with a team check-in and menu review, then supervising breakfast preparation and service. Midday often involves reviewing inventory, planning next week’s menu with the dietary team, meeting with a vendor, and working on a new recipe for a community special event. Afternoons include dinner supervision and end-of-day kitchen inspection. The work is hands-on, leadership-oriented, and rarely the same two days in a row.
Advancement Opportunities: Where this role can take you
Cross-Pathway Note: Executive Chefs who develop strong operational and leadership skills in aging services sometimes move into broader director-level or administrative roles, particularly in organizations where the culinary director also carries operational responsibilities.