The Forest at Duke is a renowned senior living community dedicated to providing exceptional dining services to its residents and guests. Nestled within a beautiful campus, this establishment prides itself on creating a warm, welcoming, and friendly work environment. The Forest at Duke offers a comprehensive dining experience that caters to the varied dietary needs of its residents, ensuring quality, safety, and satisfaction in every meal served. As a company, The Forest at Duke upholds values of inclusion, respect, and collaboration, fostering an environment where team members are empowered, engaged, and motivated to excel in their roles. Their commitment to maintaining high standards aligns with their dedication to promoting wellness and enhancing the quality of life for all who engage with their services.
The Executive Chef at The Forest at Duke serves a pivotal role within the dining services department. This leadership position is responsible for overseeing all food preparation activities, ensuring compliance with local, state, and federal regulatory standards. The role demands a professional with comprehensive knowledge of safe and sanitary food handling procedures, cooking methods, merchandising, and effective supervision. The Executive Chef is integral to maintaining interdepartmental relations, integrating dining services with the wider facility operations, and fostering a culture of team-ship, empowerment, and adherence to The Forest Way behaviors.
In this role, the Executive Chef supervises the production staff, including cooks and cold food handlers, across multiple dining venues, such as the main dining room, health center, casual dining outlet, Taproot, Greenwoods, and special event functions. They manage food production systems, purchasing, inventory control, recipe file maintenance, and storeroom organization, ensuring operational efficiency and quality control. Menu development is a collaborative effort involving the Executive Chef, management, and production staff, aimed at delivering enjoyable dining experiences while accommodating special dietary requirements, particularly for the healthcare center.
The Executive Chef also champions safety, sanitation, and security protocols throughout kitchen operations and works consistently to stay abreast of culinary trends, innovative recipes, and presentation enhancements. Holding regular production meetings, participating in managerial duties like the Manager on Duty program, and engaging in special projects and committee work are essential components of this role. The Executive Chef’s commitment extends beyond food preparation to fostering positive interactions with residents, staff, and guests, supporting the community's reputation and desirability.
Opportunities for career advancement, comprehensive benefits including health insurance, retirement plans, and paid leave, and a supportive team culture make this role not only challenging but rewarding. The Forest at Duke seeks candidates who thrive under pressure, exhibit professionalism, and are eager to contribute positively to a dynamic, compassionate community environment.
- Must have comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising, and supervision
- Graduate of a Culinary Arts school or extensive prior experience in similar food preparation positions preferred
- Certified Dietary Manager preferred
- Must have knowledge of special diets and all applicable local, state, and federal regulations regarding food preparation
- Must be able to maintain positive relationships and interactions with residents and staff
- Must be able to read, write, and follow oral and written directions in English
- Must be at least 18 years of age
- Ability to remain calm under pressure
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