Executive Chef

One Wingate East

New Independent Living Community, Opening July 2026, April 1st Start Date

Schedule: Full-Time

Salary: $95,000- $100,000

Benefits: 401K, Health, Dental, Vision Insurance

Preferred Senior Living Experience

Your Career. Your Calling. Our Commitment to Exceptional Care.

At Wingate Living, we're more than just senior living--we're builders of lifestyles, friendships, and communities you'll be proud to be part of. As a family-owned company with over 30 years of experience throughout Massachusetts and Rhode Island, we offer a unique blend of healthcare and hospitality through a full continuum of premier services.

Join us, and bring your passion, expertise, and heart to a team that truly values you.

Job Purpose:
The Executive Chef at One Wingate East leads our food service program and sets the tone for both the kitchen and dining experience. Unlike many chef roles, this position is truly hands on. Our chef spends most of their time in the kitchen, side by side with cooks, preparing fresh meals for our residents every night through service time up till 7:30 PM. This role requires passion for food, connection with people, and commitment to excellence. It also requires the ability to train, supervise, and uphold Wingate’s dining standards across the team, ensuring consistency, safety, and compliance at all times.

Essential Duties and Responsibilities:
• Lead daily food preparation and service; personally prepare meals alongside the team.
• Ensure quality and consistency of breakfast, dinner entrées, soups and salads, daily bar appetizers, Sunday brunch, and the dessert bar.
• Purchase food and supplies from approved vendors; check in, inventory, and ensure proper storage and handling.
• Maintain cost records, meet budget guidelines, and monitor food and labor expenses without sacrificing quality.
• Maintain a safe, sanitary kitchen in compliance with state, federal, and Wingate standards.
• Develop cleaning schedules and ensure sanitation protocols are followed.
• Supervise, train, and schedule staff; set the tone by working directly with them on the line.
• Create and adjust menus for the community while respecting resident preferences, allergies, and seasonal products.
• Collaborate with other departments for events and holiday meals.
• Provide dining orientation to new residents, learning their food preferences and building rapport.
• Conduct regular inspections of storage areas, kitchen, and dining spaces for safety, sanitation, and order.
• Investigate injuries and retrain staff as necessary to maintain safety standards.
• Submit reports to the General Manager and participate in department head and dining meetings.
• Lead in-service education and training sessions for dining staff.
• Report maintenance and equipment needs promptly and coordinate with facilities and housekeeping.
• Uphold Wingate’s “Five Star” customer service approach in every aspect of the job.
• Investigates on-the-job injuries and corrects the problem and/or retrains the employee as necessary.
• Ensures continued compliance with all federal, state, and local regulations.
• Actively participates in all quality processes.
• Reports needed repairs and cleaning for kitchen and dining areas.
• Works closely with facilities and housekeeping for kitchen and dining room needs.
• Directly supervises employees in the Kitchen.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.
• Adheres to all company policies, procedures, and standards of conduct.
• Reports to the appropriate managers any known or suspected violations of policy and procedures, regulations or standards of conduct.
• Performs additional duties as assigned.

Position Requirements:
• Proven culinary experience in a hands on role. Restaurant or hospitality background strongly preferred.
• Graduate or attendance in an approved Dining Manager’s course preferred.
• ServSafe certification required.
• Supervisory and management experience required.
• Strong organizational, training, and leadership skills.
• Ability to read, write, and comprehend English.
• Knowledge of dietetic principles, food sanitation, and food service operations.
• Physical ability to stand, walk, lift up to 25 pounds, and perform kitchen duties.
• Flexibility to work evenings, weekends, and holidays.