Description

At Wallick Senior Living Communities, we believe dining is more than a meal - it's an experience that brings people together. As a Regional Executive Chef, you'll lead the change in creating exceptional culinary experiences across our communities. This is your chance to blend your passion for food and leadership skills to make a meaningful impact on the lives of our residents and staff.

This position will require travel between communities in Columbus, Cincinnati, Dayton, and Toledo Ohio. Travel each week will be 60 – 80%.

Come be a part of the Wallick Senior Living team where we are making a difference in residents’ lives - we will help you reach your potential while you help others reach theirs in a safe and comfortable space. 

Wallick Senior Living gives senior citizens a place called “home” – thanks to three decades of experience in developing, building, and managing independent living, assisted living and memory care communities across the state of Ohio.  

• 37 years serving our communities    
• 9 communities and growing     
• 500+ associates     
• 92% associate engagement score    

Wallick Mission: Opening doors to homes, opportunity, and hope.    

Wallick Values: Our Values flow directly from our Mission and set the expectation for how all associates work together.  These values are:  

• Care
• Character
• Collaboration 

Working at Wallick Communities:  
Diversity, equity, inclusion, plus belonging. Four impactful words. One powerful and transformative journey. Here at Wallick, we know that when we invest in the equity of each group, all groups benefit. It’s not about one person, one idea, nor any one action. It’s about what we can accomplish together. Join us and work towards creating an inclusive and diverse workforce experience at Wallick.   

The work - How you will contribute as the Regional Executive Chef:
In this versatile and highly impactful role, you will be a thought leader and project manager who partners with community stakeholders in leading our food service team. No day will ever be the same, but every day will bring an opportunity to make a meaningful difference in the lives of our seniors.

Essential Functions and Responsibilities of the Regional Executive Chef:

• Oversight and supervision of all Executive Chefs for day to day and long term operations to include hiring, training and developing associates
• Responsible for developing and standardizing regional menus to ensure menu quality, consistency and creativity are at the highest level while maximizing resources.
• Maintain visibility to customers when visiting the communities and solicit/request feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues
• Assure that Executive Chefs have an adequate supplies are maintained.
• Ensure Executive Chefs are maintaining kitchen equipment.
• Ensure Executive Chefs are Maintaining Kitchen, Walk Ins, Dry Storage to acceptable sanitation requirements.
• Assist in preparation of the yearly budget for each of the Senior Living Communities for the Food Service Department.
• Staying current on industry trends and techniques
• Responsible for developing and maintaining the Company Order Guide and ensuring Executive Chefs are using it according to established guidelines.
• Assist in the selection of approving vendors for services and supplies for the Senior Living Communities.
• Assist with development and implementation of culinary standards, guidelines and procedures company wide
• Accountable for meeting or exceeding all State and company sanitation requirements.
• Participate in developing kitchen layouts and necessary equipment needed/required in future development projects.
• Perform other related duties as assigned.

About You:

• Associate’s Degree in business or culinary arts related field from an accredited college or university.
• 3 or more years of experience in IL/AL strongly preferred
• 3 or more years’ experience as a culinary leader with growing responsibility
• Must meet State Board of Health requirements.
• Must understand safety procedures.
• Must be able to communicate in writing and verbally with co-workers, residents, family members and business partners.  Ability to read, analyze and interpret reports. 
• Ability to respond to inquiries or complaints from internal and external sources. 
• Must be proficient using Microsoft Office.
• Should have the ability to apply basic math skills.
• Must have the ability to make complex decisions requiring a high degree of judgment. 
• Knowledge for all phases of food administration, cost control and familiarity of all food services required
• Knowledge of Food & Labor costs
• Ability to understand and analyze Budget & P&L Statements
• Proven managerial and critical thinking skills required
• Must possess excellent customer service and employee relations skills

Licenses/Certifications/Registrations:

ServSafe Certification