Beztak
Executive Chef at Beztak
Beztak Senior Living wants you to join our family of talented individuals. We are seeking bright, dynamic leaders who have a passion for service and a commitment to excellence. We love what we do, and it shows. Our team of caring professionals work together to make our senior residents feel at home in our communities.
The Executive Chef is responsible for managing the daily production, preparation, and presentation of all food in the community. The Executive Chef must help the Executive Director supervise and carry out day‑to‑day operations in the food and beverage department. The Executive Chef must also provide supervision, direction, and training to all employees within the kitchen; achieve operating and financial goals; ensure food quality; and meet client objectives and/or customer needs.
Essential Functions
Responsible for and participates in the preparation of meals ordered by residents.
Interacts and engages with residents and customers through conversation, demonstration, and other interactions.
Consistently produces meals that meet standards associated with fine dining.
Completes month‑end reports that provide a detailed overview of the operation.
Orders food and various supplies for the kitchen, restaurant, and other departments.
Plans and executes daily/weekly/monthly specials and menus.
Places and receives orders/shipments.
Ensures all necessary health, food, and safety codes and regulations are performed at all times.
Knowledgeable of all menu items’ specifications of ingredients, portions, and procedures.
Maintains a low, on‑target food cost and operates within budget.
Supervises and directs all kitchen staff.
Provides and promotes a clean, organized, and sanitary work environment.
Operates all equipment and tools used in the operation of a restaurant.
Knows and uses universal precautions and personal protective equipment provided according to requirements established by OSHA.
Operating a company vehicle or personal vehicle (as required) to perform job duties. Candidates must be willing and able to drive for work-related purposes as needed.
Works in a high-pressure environment, interacting with challenging residents and vendors, handling urgent matters, resolving conflicts, exhibiting effective interpersonal skills.
Personal Qualities
Flexible, innovative, and demonstrates the ability to make sound decisions.
High integrity, positive attitude, mission-driven, and self-directed.
Passion, dedication, and commitment to providing seniors with an engaging, enlivening, and captivating living environment.
Qualifications and Education
Degree or certification stemming from a culinary‑based education.
A minimum of two years’ experience in the industry or a related field.
Possesses all required training and certifications for state/county compliance.
Excellent verbal, written, and listening skills.
Beztak Perks & Benefits Beztak has an exciting, growth-focused culture. We strongly believe in promotion from within. Some of our most popular benefits include:
401(k) with an employer match, up to 6% of eligible compensation.
Generous Paid Time Off, paid company holidays, and a “Float” Holiday.
Life Insurance at no cost to the employee.
Five medical plan options, including a Health Savings Account with an employer contribution.
Employee Assistance Program – confidential services for a variety of needs.
Employee Referral Program.
Tuition Reimbursement Program.
Physical Demands This position requires frequent standing and walking, occasionally climbing stairs, bending over, or reaching overhead. Pulling, lifting, or carrying up to 25 pounds.
Work Environment
Frequently works in hot temperatures indoors, around sharp objects or tools.
Periodic confinement to a vehicle.
Reasonable Accommodation Statement Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the position.
Seniority level: Mid‑Senior level. Employment type: Full‑time. Job function: Management and Manufacturing.
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The Executive Chef is responsible for managing the daily production, preparation, and presentation of all food in the community. The Executive Chef must help the Executive Director supervise and carry out day‑to‑day operations in the food and beverage department. The Executive Chef must also provide supervision, direction, and training to all employees within the kitchen; achieve operating and financial goals; ensure food quality; and meet client objectives and/or customer needs.
Essential Functions
Responsible for and participates in the preparation of meals ordered by residents.
Interacts and engages with residents and customers through conversation, demonstration, and other interactions.
Consistently produces meals that meet standards associated with fine dining.
Completes month‑end reports that provide a detailed overview of the operation.
Orders food and various supplies for the kitchen, restaurant, and other departments.
Plans and executes daily/weekly/monthly specials and menus.
Places and receives orders/shipments.
Ensures all necessary health, food, and safety codes and regulations are performed at all times.
Knowledgeable of all menu items’ specifications of ingredients, portions, and procedures.
Maintains a low, on‑target food cost and operates within budget.
Supervises and directs all kitchen staff.
Provides and promotes a clean, organized, and sanitary work environment.
Operates all equipment and tools used in the operation of a restaurant.
Knows and uses universal precautions and personal protective equipment provided according to requirements established by OSHA.
Operating a company vehicle or personal vehicle (as required) to perform job duties. Candidates must be willing and able to drive for work-related purposes as needed.
Works in a high-pressure environment, interacting with challenging residents and vendors, handling urgent matters, resolving conflicts, exhibiting effective interpersonal skills.
Personal Qualities
Flexible, innovative, and demonstrates the ability to make sound decisions.
High integrity, positive attitude, mission-driven, and self-directed.
Passion, dedication, and commitment to providing seniors with an engaging, enlivening, and captivating living environment.
Qualifications and Education
Degree or certification stemming from a culinary‑based education.
A minimum of two years’ experience in the industry or a related field.
Possesses all required training and certifications for state/county compliance.
Excellent verbal, written, and listening skills.
Beztak Perks & Benefits Beztak has an exciting, growth-focused culture. We strongly believe in promotion from within. Some of our most popular benefits include:
401(k) with an employer match, up to 6% of eligible compensation.
Generous Paid Time Off, paid company holidays, and a “Float” Holiday.
Life Insurance at no cost to the employee.
Five medical plan options, including a Health Savings Account with an employer contribution.
Employee Assistance Program – confidential services for a variety of needs.
Employee Referral Program.
Tuition Reimbursement Program.
Physical Demands This position requires frequent standing and walking, occasionally climbing stairs, bending over, or reaching overhead. Pulling, lifting, or carrying up to 25 pounds.
Work Environment
Frequently works in hot temperatures indoors, around sharp objects or tools.
Periodic confinement to a vehicle.
Reasonable Accommodation Statement Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the position.
Seniority level: Mid‑Senior level. Employment type: Full‑time. Job function: Management and Manufacturing.
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