Job Description

Are you looking for a place to show off your creative and exceptional culinary talents? Are you a leader who enjoys motivating others and bringing people together? Would you love maximizing the wellbeing of seniors every single day?  If this sounds like you, we want to meet you!  La Posada is looking for a creative and motivating Executive Chef who enjoys thrilling our residents with excellent dining experiences!

We are one of the premier retirement communities in the country, located at the base of the Santa Rita Mountains in Green Valley, AZ.  Our campus is nestled among beautiful pecan groves on 125 acres.  We pride ourselves on offering several different dining venues, including our fine dining option, The Continental.

Professional chefs and cooks are attracted to La Posada for reasons such as:

  • Better hours (Dinner shifts end at 8:00 pm)
  • Bigger menu options (You won’t be cooking the same thing all day long)
  • Better Pay
  • Health insurance and Paid Time Off

You will be responsible for overseeing all Sous Chefs and overall kitchen operations for 5 different kitchens while maintaining a safe and sanitary work environment for the staff.

Key Responsibilities:

• Hires, trains, and supervises the work of all food and pastry production staff.
• Is Serve Safe Manager certified
• Plans menus for all food service locations considering a wide range of resident preferences and dietary needs, holidays, campus events, board and special meetings, while establishing costs, and working under an established overall budget.
• Assists as needed with the design, implementation and management of additional dining locations on this or other La Posada campuses
• Supervises the scheduling and coordinating the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct and prepared in a consistent manner across the organization.
• High level of visibility and customer service in the Dining Rooms with residents, guests, board, and staff.
• Responsible for overseeing regular physical inventories of food supplies, establishing production levels and inventory controls.
• Ensures that all food and supplies are ordered and received in a timely manner to assure meeting projected needs.
• Prepares necessary data for the budget in area of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
• Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
• Establishes controls to minimize food and supply waste and loss.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served.
• Consults with catering staff about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Technical expert, teacher and trainer for other chefs and cooks.
• Implements and trains on the HACCP program.
• Establishes production levels and inventory controls.
• Maintains written records of usage and inventory and production as required.
• Manage multiple kitchens preparing the same or similar menu quality
• Participates in resident satisfaction process and makes updates or improvements as a result of satisfaction surveys and resident input
• Other duties as assigned.


Application Instructions

Apply Online

Apply Online