Job Executive Chef

Join Sunrise Senior Living

When you join Sunrise Senior Living, you will be able to use your unique skills to empower residents to live longer, healthier, and happier lives. Not only will you build meaningful relationships with residents, their families, and team members alike, you will also gain joy in serving others and deep fulfillment in your work. Explore how you can follow your passions and shed light on meaningful ways to serve, grow, and shine together.

Sunrise Senior Living was again certified as a Great Place to Work by Activated Insights. This is the 8th time Sunrise has received this top culture and workplace designation, highlighting the special place Sunrise is to be a part of.

Maplewood Park Place

Job ID: 2025-228596

Job Overview

The Executive Chef is responsible for providing overall leadership and management for all phases of food production and food presentation operations for the community's Dining Services operations. These responsibilities include but not limited to overseeing and leading the food production and food presentation operations, financial management and supervising, hiring, coaching dining services team members. Responsible for handling foods in accordance with sanitary procedures and Sunrise quality service standards and complies with all federal, state, local regulatory procedures regarding food production and food presentation.

Responsibilities & Qualifications

Essential Duties

As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed as follows:

• Leads overall food production, food presentation, menu development and planning, oversight and supervision of dining services team members and labor/labour management, purchasing, managing food cost and financial management.
• Develops menus to community and regulatory standards.
• Demonstrates, incorporates knowledge and provides leadership in specialty areas of nutrition and therapeutic diets.
• Supports and adheres to product order guide and primary vendor program as outlined in Sunrise Menu Programming and Purchasing.
• Ensures all meals and serving portions are prepared in accordance with Sunrise quality service standards and industry standards.
• Ensures and provides methods/procedures that count, measure and weigh food for all menus ensuring cost and portion control.
• Facilitates food production, food presentation and sanitation training to dining service team members.
• Champions community goals of food quality achievement by monitoring and evaluating for peak timing, cooking methods, plating, garnishing and service delivery.
• Ensures the industry standard HACCP (Hazard Analysis Critical Control Point) is in place.
• Supports and oversees all special events food production and food presentation actively with an emphasis on marketing events.
• Oversees the Bistro, Banquets and catering events and other assigned dining venues.

• Reviews to ensure all records regarding food and equipment temperature recordings are complete and filed per Sunrise quality service standards and regulatory compliance.
• Reviews to ensure all side-work and assigned cleaning checklists are completed and filed according to policy and regulatory compliance.
• Reviews to ensure the rotation (FIFO: First In / First Out) and security of such foods and supplies are maintained per Sunrise quality standards and regulatory compliance.
• Responsible for maintaining all past production sheets.
• Responsible for maintaining all HACCP (Hazard Analysis Critical Control Point) records.
• Maintains Chef's Daily Assistant Log.

• Promotes customer engagement activities and interacts with residents during meal times to monitor resident satisfaction or concerns about food service and develops plans to address as appropriate.
• Reviews, reads, notates and initializes the Daily Log and Department Log to document and learn about pertinent information and any resident's dietary, physical and behavioral changes.
• Refers to the ISP (Individualized Service Plans), Resident Profile and Addendums for every new resident.
• Assesses the resident's specific dietary needs.
• Participates in monthly Resident Counsel Meetings actively and other identified food committee meetings.
• Maintains and protects the confidentiality of resident information at all times.

• Partners with community team to ensure community is in compliance with national/provincial regulations pertaining to occupational health and safety requirements and promotion of Risk Management programs and policies; adherence to safety rules and regulations.
• Ensures and practices safety procedures at all times including Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS) and Lockout Tagout procedures.
• Ensures all work areas are maintained in a healthful and safe condition, HACCP (Hazard Analysis Critical Control Point) applications.
• Ensures food is protected from contamination and safe food handling is practiced at all times to prevent an outbreak of food borne illness.

• Assists in the presentation and value of Sunrise's products and services for our residents, families and team members and targeted referral sources.
• Assists the executive director in completing the annual community budget.
• Understands and manages the department budget to include labor/labour and other expenses and its impact on the community's bottom line, responsible for the department's PRD checkbook.
• Reviews monthly financial statements and implements plans of action for deficiencies.
• Processes and submits monthly expenses and budget data timely per Sunrise policies and internal business controls.
• Coordinates with the community team to achieve maximum staff economies and cross training when applicable.

• Manages the department, including but not limited to: recruiting, hiring, training, coaching, disciplining and mentoring.
• Partners in the delivery and participation in Sunrise University Training and self-study programs during the required timeframe.
• Develops a working knowledge of state/provincial regulations and ensures compliance through supervising and coaching team members.
• Achieves the Team Member Engagement goals and actively leads in the Engagement Improvement Planning sessions.
• Completes team member staffing and scheduling according to operational and budgetary guidelines.
• Reviews daily of timekeeping practices and payroll reports to ensure all hours worked are recorded and appropriately paid.
• Conducts timely performance appraisals with meaningful conversations.
• Holds team accountable and corrects actions when necessary and documents.
• Attends regular meetings; Stand Up, Cross Over, Department Head Meetings, Town Hall, Quality Improvement, and others as directed by the Executive Director.
• Keeps abreast of professional developments in the field by reading, attending conferences and training sessions.
• Maintains compliance in assigned required training and all training required by state/province or other regulating authorities as applicable to this role to ensure that Sunrise standards are always met.
• Performs other duties as assigned.

Core Competencies

• Adaptability
• Building Customer Loyalty
• Building Strategic Working Relationships
• Building a Successful Team
• Building Trust
• Coaching for Success
• Communication
• Decision Making
• Driving for Results
• Facilitating Change
• Leading through Vision and Values
• Managing Conflict
• Planning and Organizing
• Presentation and Training Delivery
• Quality Orientation
• Stress Tolerance
• Technical / Professional Knowledge

Experience and Qualifications

• Certification and/or College Degree in Culinary Arts
• Minimum three (3) years' experience as a Chef or Kitchen Manager
• Two (2) years supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline and counseling
• Maintains current Food Services Sanitation certificate
• Ability to handle multiple priorities
• Ability to delegate assignments to the appropriate individuals based on their skills, roles and interests
• Possess written and verbal skills for effective communication and the ability to facilitate small group presentations
• Competent in organizational, time management skills
• Demonstrates