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.

We are not a nursing home or typical retirement community. At our luxury, resort-like community, we are driven to provide our residents with the best food the San Mateo area has to offer, so our residents don’t need to leave home for an incredible culinary experience. Come join us in pushing the envelope!

The successful candidate will find great satisfaction in making people happy through food and in helping others develop their potential through strong, effective leadership.

Compensation: $110,000 - $120,000 / annually DOE

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!

Culinary Arts Degree from an accredited program, college or university OR minimum of 5 years' results-driven kitchen leadership experience within a hospitality and culinary-focused environment; to include multi-venue hotels, resorts, restaurants, and/or high end senior living environments.
Any current state-sanctioned regulatory Food and Alcoholic Beverage Licenses that are required in order to work within the food, beverage, and/or health services environment.
ServSafe certification or pursuit of the certification once beginning employment.
Proficiency in Microsoft Word, Excel, and Outlook.

Demonstrate leadership by ensuring that accountability and Pacific Retirement Services’ (PRS) Core Values—excellence, innovation, integrity, stewardship, compassion, and collaboration— are woven into the culture of your department at all times, whether or not you are physically present at the community.
Attend all resident and team meetings and/or events requiring your presence.
Be knowledgeable of emergency procedures and act in a calm manner in the event of an emergency.
Build relationships with both team members and residents by empathizing and assuming positive intent; through care and compassion, communicate genuinely and transparently - striving to win people over.
Conduct daily pre-service huddles for all assigned meal periods, to include training and motivational/positive talking points.
Create and document all recipes per state and federal regulations and ensure recipes are consistently followed. Ensure menus represent a balance of traditional cuisine, healthy options—including some local, organic and sustainable products, as well as other preferences expressed by residents, such as plant-based, gluten-free and heart-healthy needs.
Develop, implement, and maintain community policies and procedures for the department.
Embrace the notion that you are employed with the purpose of offering your residents an inviting experience that is happening for them, not a service that is happening to them. Instill this principle into the minds of your team members.
Embrace your role as a personal investment in serving and engage with your team members and residents, as if the business is your own.
Ensure all members of the culinary leadership team are providing continuous ongoing training and guidance to all back-of-house team members. Ensure all newly hired and transitioned frontline back-of-house team members are trained in accordance with a consistent and effective training process/program.
Ensure healthcare cuisine is representative of the food served at other venues.
Ensure that all fixtures and equipment throughout all kitchens (and any other areas where food is prepared, stored, and/or served) are cleaned regularly, maintained, and in good repair.
Ensure that all menu items served to residents, guests and team members are tasted and evaluated by a member of the culinary leadership team prior to service.
Ensure the scheduling and maintenance of proper staffing levels needed to successfully sustain daily operations, as prescribed by your vision and expectations.
Ensure utilization of state and federally regulated temperature and sanitation logs, as well as waste logs.
Generate the seasonal menu cycle, daily menus, catering menus, specials, and health care menus with adherence to regulatory requirements, MealTracker requirements, resident preference, and budgetary constraints.
Maintain optimal results on all corporate assessments and surveys, including resident satisfaction surveys, team member surveys, Corporate Director of Culinary Services (CDCS) site visit assessments, and mock surveys. Respond to areas requiring correction in a timely and impactful manner.
Maintain optimal results regarding all regulatory audits, including state and federal surveys and county health inspections. Respond to areas requiring correction in a timely and impactful manner.
Maintain your leadership presence throughout as many meal periods as possible, in the kitchens and dining rooms within all venues, with an emphasis on the dinner meal period.
Provide good stewardship through thorough and timely financial record keeping and payment of invoices.
Provide progressive performance management that includes timely team member appraisals, training, coaching, and counseling, mentoring, and support back-of-house team members so they can be held accountable for abiding by all standardized practices, expectations, policies, and procedures set forth by you, your community, and PRS.
Support the Dining Services Director in the completion and transmittal of the department annual inventory for food, alcohol, chemicals, and disposable goods.
Through collaboration with your community’s Regional Recruiter and your Human Resources Department, maintain workforce planning objectives by following company standardized hiring practices.
Through the direction of the PRS Corporate Nutritional Services Manager, integrate all menus items and recipes offered to residents into the MealTracker Nutritional Software System.
Work collaboratively with the Corporate Director of Culinary Services and your Dining Services Director to prepare annual budget for all expenses and revenues pertaining to your area of purview. Adhere to the annual budget for both operating expenses and revenues pertaining to your department.
Work with the Director of Dining Services to continually analyze and engage all members of the dining and nutritional teams for both strengths and improvement opportunities regarding mindset, task, and competency related skills and abilities. Ensure those on the team are well suited to the team and their role.
Work with your Registered Dietician and/or Certified Dietary Manager to ensure healthcare menus exceed state and federal regulatory requirements for nutrition, food safety, therapeutic diet needs, and PRS’s standards of excellence.
Perform other duties as assigned.