{"schemaVersion":"jobsearcher.job.v1","id":"72a2fbc10b0772dc3d2b4544","url":"https://jobsearcher.com/jobs/72a2fbc10b0772dc3d2b4544","canonicalUrl":"https://jobsearcher.com/jobs/72a2fbc10b0772dc3d2b4544","title":"Executive Chef","description":"Who We Are:\nNEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.\nJob Details:\nPosition: Executive Chef\nLocation: Remote (Must Reside in MD, DE, VA, WV, or D.C.)\nHours: Full Time\nPay Frequency: Weekly - Direct Deposit\nWhat We Offer You:\nBonus Eligibility\nGenerous Compensation & Benefits Package\nHealth, Dental & Vision Insurance\nCompany-Paid Life Insurance\n401(k) Savings Plan\nPaid Time Off: Vacation, Holiday, Sick Time\nEmployee Assistance Program (EAP)\nCareer Growth Opportunities\nVarious Employee Perks and Rewards\nJob Summary:\nThe Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff.\n\nEssential Functions and Key Tasks:\nCulinary:\nManage menu writing and cycle of cost control utilizing appropriate recipes and costing measures\nResponsible for the quality of all food products and ensure that standards are met\nResponsible for all aspects of food production, execution and presentation\nOversight of all aspects of catering operations\nOperations:\nResponsible for maintaining vendor partner relationships\nPurchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products\nReceiving food and supplies - must be able to lift items up to 40 pounds\nDetermine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing\nEnsure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained\nManage client relationships to maintain client satisfaction and account retention\nFinancial:\nManage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines\nAnalyze recipes to assign prices to menu items, based on food, labor, and overhead costs\nResponsible for inventory management\nSubmit financial reporting to the corporate office\nPeople:\nResponsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff\nInstruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food\nProvide excellent customer service to include being attentive, approachable, greeting and thanking customers\n\nRequired Education and Experience:\nHigh School diploma or equivalent\n3-5 years' experience in food service management specifically corporate dining\nRequired Eligibility Qualifications:\nServSafe Certification\nAllergen Awareness Certification\nPreferred Education and Experience:\nCulinary School degree or certificate\nMicrosoft Office Suite\nPast Experience within Senior Living a Plus\nWork Location: In person","company":"Nexdine","rawCompany":"nexdine","city":"Washington","state":"DC","isRemote":false,"isActive":false,"createdAt":"2026-08-04T15:32:43.747Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"}],"industries":[{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"},{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"311991","title":"Perishable Prepared Food Manufacturing","slug":"perishable-prepared-food-manufacturing"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef","description":"Who We Are:\nNEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.\nJob Details:\nPosition: Executive Chef\nLocation: Remote (Must Reside in MD, DE, VA, WV, or D.C.)\nHours: Full Time\nPay Frequency: Weekly - Direct Deposit\nWhat We Offer You:\nBonus Eligibility\nGenerous Compensation & Benefits Package\nHealth, Dental & Vision Insurance\nCompany-Paid Life Insurance\n401(k) Savings Plan\nPaid Time Off: Vacation, Holiday, Sick Time\nEmployee Assistance Program (EAP)\nCareer Growth Opportunities\nVarious Employee Perks and Rewards\nJob Summary:\nThe Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff.\n\nEssential Functions and Key Tasks:\nCulinary:\nManage menu writing and cycle of cost control utilizing appropriate recipes and costing measures\nResponsible for the quality of all food products and ensure that standards are met\nResponsible for all aspects of food production, execution and presentation\nOversight of all aspects of catering operations\nOperations:\nResponsible for maintaining vendor partner relationships\nPurchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products\nReceiving food and supplies - must be able to lift items up to 40 pounds\nDetermine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing\nEnsure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained\nManage client relationships to maintain client satisfaction and account retention\nFinancial:\nManage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines\nAnalyze recipes to assign prices to menu items, based on food, labor, and overhead costs\nResponsible for inventory management\nSubmit financial reporting to the corporate office\nPeople:\nResponsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff\nInstruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food\nProvide excellent customer service to include being attentive, approachable, greeting and thanking customers\n\nRequired Education and Experience:\nHigh School diploma or equivalent\n3-5 years' experience in food service management specifically corporate dining\nRequired Eligibility Qualifications:\nServSafe Certification\nAllergen Awareness Certification\nPreferred Education and Experience:\nCulinary School degree or certificate\nMicrosoft Office Suite\nPast Experience within Senior Living a Plus\nWork Location: In person","datePosted":"2026-08-04T15:32:43.747Z","dateModified":"2026-08-04T15:32:43.747Z","hiringOrganization":{"@type":"Organization","name":"Nexdine","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Washington","addressRegion":"DC","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"72a2fbc10b0772dc3d2b4544"},"url":"https://jobsearcher.com/jobs/72a2fbc10b0772dc3d2b4544"}}