Head Chef

Description

About Three Oaks Senior Dining, LLC

Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve.

Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do.

At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life.

About the Role

Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential?

We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting.

This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike.

We are seeking a dynamic and enthusiastic Head Chef to lead our culinary team. The ideal candidate will have a love for food and a genuine enthusiasm for teaching and mentoring in a kitchen setting. This role is perfect for someone who has a keen listening ability to cater to the needs of our residents.

Responsibilities:

• Mentorship & Leadership: Function as a mentor to kitchen staff, fostering a nurturing environment that promotes learning and growth. Exhibit strong leadership skills to maintain a cohesive and motivated team
• Menu Development: Develop innovative and diverse menus that cater to a variety of dietary needs, ensuring residents have a wide array of delightful options.
• Kitchen Operations: Oversee kitchen operations, including filling in on cooking lines as needed to maintain service standards
• Inventory Management: Manage inventory with precision and efficiency, including ordering and maintaining stock levels to ensure an uninterrupted kitchen operation
• Regulatory Compliance: Ensure food safety practices are upheld by adhering to Serve Safe standards
• Customer Engagement: Listen to the residents’ needs and preferences, tailoring the dining experience to meet their expectations
• Welcoming Environment: Maintain a warm and welcoming atmosphere in both the dining room and kitchen, ensuring a positive experience for both staff and residents

Competencies

• Presents self in a highly professional manner to others and understands that honesty and ethics are essential;
• Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action;
• Ability to motivate, develop, and direct people as they work and identify best people for the job;
• Ability to manage one's own time and the time of others;
• Willingness to be open to learning and growing;
• Maturity of judgment and behavior;
• Maintains high standards for work areas and appearance;
• Maintains a positive attitude;
• Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism (ie; no cursing in the kitchen)
• Requires complete knowledge of kitchen equipment;
• Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations.
• Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
• Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction.
• Self-Control: Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
• Attention to Detail: Job requires being careful about detail and thorough in completing work tasks.

Must be available to work approximately 10:30am -7:00pm during scheduled days which will include every other weekend, and every other holiday.

Requirements

• Proven experience as a Head Chef or similar leadership role in a culinary setting
• A high school diploma or equivalent with 8 years related work experience
• A 2 year Culinary Degree or 4 year Hospitality degree preferred;
• Valid ServSafe certification strongly preferred
• Must comply with any dress code requirements;
• Must be able to work nights, weekends and some holidays;
• Strong knowledge of diverse cuisines and dietary needs
• Excellent leadership and mentoring skills

 Physical Requirements:

• Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses;
• Significant walking or other means of mobility;
• Ability to work in a standing position for long periods of time (up to 8 hours);
• Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.