About The Role

1 Parkwood 1

7800 S Western Avenue 11

Sioux Falls SD 57108 1

This role starts at $58,000 to $65,000 DOE. We offer fantastic benefits, including Medical, Vision, Dental, 401(k) with immediate matching of up to 4%, generous PTO, and much more!

The Parkwood is Sioux Falls premier, upscale, adult living community, offering fantastic living for our residents and a friendly and relaxed environment for our incredible team members! As a Transforming Age community, we ensure our team thrives in an environment that offers meaningful work and is valued every day! To learn more about us, please visit us at: The Parkwood .

This is a hands-on cooking role (Monday - Friday) with monthly and seasonal menu planning and no late nights or weekends. We look forward to speaking with you about this opportunity!

Our Executive Chef/Director of Culinary Services

Plans, prepares, and executes evening meal service Monday through Friday for residents.
Assists with prep and planning for daily continental breakfast offerings Monday through Friday.
Develops and implement a comprehensive, professional, and upscale Culinary Services program in order to create and maintain a positive experience for all residents.
Develops, monitors and maintains effective staffing and retention plans.
Provides leadership, training and development for staff.
Researches, plans, develops, produces and serves menu cycle programs that are relevant, fresh, inspiring, and well-balanced for residents and guests.
Develops and meets/exceeds established budgetary, financial guidelines.
Exemplify at all times Community standards of cleanliness, sanitation, and operational organization.
Exhibits cooking standards of speed, accuracy, and efficiency.
Ensures professional, trained, properly uniformed, and talented staff.
Adheres to food quality, appearance, and presentation standards at all times.
Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations / procedures to promote improved food service.
Adheres to all equipment and maintenance guidelines.
Engages on approved purveyor/vendors through established accounts.
Promotes the Mission, Vision and Values of Transforming Age in all areas of responsibility.
Performs other duties as assigned.

What you need to succeed

High school diploma or equivalent. Culinary degree preferred.
Minimum of five years’ experience as executive chef, chef in hotel, restaurant, club, or other similar employment. Senior living experience is a plus
The ability to speak, read and comprehend the English language
Menu planning, food preparation and production.
Able to stay current in health and nutrition trends and diets offered per Policy and Procedure.
Knowledge in food safety, local/state health department codes.
Able to meet budgets and control costs.
Capable of administering employee incentive, retention and training programs
Proficiency with Microsoft Office Suite products
Demonstrated leadership and interpersonal skills
Exemplify creative, exciting food, menu planning production and skills
Must have or be able to attain food handling certifications/ state certifications within 6 months of start.