Executive Chef at PRS Management, Inc.

San Mateo, California, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Mar, 26

Salary

120000.0

Posted On

16 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Team Development, Menu Planning, Recipe Creation, Food Safety, Sanitation, Quality Control, Budget Management, Cost Control, Staff Training, Resident Engagement, Catering Services, Healthcare Cuisine, Innovation, Collaboration, Communication

Industry

Non-profit Organizations

Description

Overview The Peninsula Regent, San Mateo's premier upscale senior living community, is seeking an experienced Executive Chef with a minimum of 5 years of experience in Executive Chef or equivalent roles to lead our team of culinary professionals and oversee all culinary activities for our fine-dining restaurant, upscale casual Bistro, catering services, and all other areas of our culinary program. About the Role: As a leader in the department, you will drive success in Dining Services by consistently developing, mentoring, and holding all members of the Dining and Nutritional teams accountable to their job descriptions. Your leadership will be guided by a strong sense of ownership, a commitment to excellence, and your vision and expectations for the team. You will foster positive, genuine, and transparent relationships with the residents, aligned with the Pacific Retirement Services (PRS) Core Values, while ensuring adherence to all Dining Services policies and procedures. Compensation: $110,000 - $120,000 / annually DOE What you’ll be doing: Champion Pacific Retirement Services (PRS) culture by ingraining our Mission (“Empower people to lead meaningful lives as they age.”), Vision (“Shaping a future where aging is embraced as an opportunity to thrive.”) and Core Values (“We Speak Up, We Step Up, We Lift Up, We Team Up”) into all aspects of your role. Build strong relationships with residents and team members through empathy, genuine communication, and a focus on creating inviting, personalized dining experiences. Maintain a visible leadership presence in dining venues, especially during key meal periods, and actively participate in resident and team events. Lead Culinary Operations & Team Development – Oversee all back-of-house culinary functions, including recipe creation, menu planning, catering, and healthcare cuisine. Ensure menus reflect balanced, high-quality options that meet resident preferences and dietary needs. Train, coach, and mentor culinary staff, ensuring consistent onboarding, skill development, and adherence to policies, procedures, and service standards. Ensure Quality, Compliance & Safety – Maintain exemplary results on corporate assessments, satisfaction surveys, and health inspections by upholding rigorous food safety, sanitation, and quality control standards. Monitor kitchen equipment, cleanliness, and repair needs. Use temperature, sanitation, and waste logs to ensure regulatory compliance and operational excellence. Drive Operational & Financial Performance – Collaborate with leadership to develop and manage departmental budgets, control costs, maintain proper staffing levels, and provide accurate financial record keeping. Respond quickly and effectively to areas needing improvement while ensuring operations align with budgetary, regulatory, and quality standards. Collaborate & Innovate for Resident Satisfaction – Partner with the Dining Services Director, Registered Dietician, Corporate Culinary leadership, and outside agencies to enhance dining programs. Integrate menu items into the MealTracker Nutritional Software System, develop seasonal and daily menus, and continually evaluate team and program effectiveness for innovation and improvement. We offer a morale-driven and friendly work environment (we want you to enjoy coming to work each day), competitive wages, and other fantastic benefits: Scholarship Program Discounted meals Medical (90% of monthly premium paid by us), dental, vision 401(k) with 4% match Generous PTO (paid time off) plan A great team, stable leadership, and a positive work environment PayActiv (early wage access) A valid Food Handlers card is required and a ServSafe Food Safety Manager certificate is a plus. Apply today and come be part of our community!

Responsibilities

The Executive Chef will oversee all culinary activities, including menu planning and team development, while ensuring quality and compliance with safety standards. They will also drive operational and financial performance in collaboration with leadership.