Key Facts

Remote From:

Washington (USA)

Full time

Senior (5-10 years)

85 - 95K yearly

English

Hard Skills

Executive Leadership Nutrition Care Plans Performance Management Temperature Measurement Sales And Marketing Audit Platform Staff Planning Regulatory Compliance Modified Diets Diet Monitoring Waste Management Stakeholder Communications Food Systems Management Employee Onboarding Cost Control Inventory Management Health And Safety Plan (HASP) Operational Excellence Property Ownership Continuous Improvement Process

Other Skills

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Training And Development
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Budgeting
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Quality Control
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Accountability
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Communication
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Teamwork
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Organizational Skills
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Detail Oriented
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Mentorship
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Empathy
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Executive Presence
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Problem Solving

Roles & Responsibilities

Minimum of 5 years of experience in an Executive Chef or equivalent senior culinary leadership role.
Proven ability to lead, mentor, and develop culinary staff; experience overseeing menu planning, recipe creation, catering, and healthcare cuisine in fine-dining and upscale casual settings.
Valid Food Handlers card required; ServSafe Food Safety Manager certification preferred.
Strong alignment with Pacific Retirement Services Core Values and ability to foster resident relationships while ensuring adherence to Dining Services policies and procedures.

Requirements:

Oversee all back-of-house culinary operations (recipe creation, menu planning, catering, and healthcare cuisine) and train, coach, and mentor staff with onboarding and adherence to policies, procedures, and service standards.
Uphold food safety, sanitation, and quality control; monitor kitchen equipment and cleanliness; use temperature, sanitation, and waste logs to ensure regulatory compliance.
Manage departmental budgets and staffing; control costs and maintain accurate financial records, ensuring operations align with budget, regulatory, and quality standards.
Champion PRS culture and resident satisfaction by embodying the mission, vision, and core values; build relationships with residents and team; collaborate with the Dining Services Director, Registered Dietician, and corporate leadership; integrate menus into the MealTracker Nutritional Software System and develop seasonal and daily menus.

Pacific Retirement Services

About Pacific Retirement Services

Pacific Retirement Services is a not-for-profit family of life plan communities--also known as continuing care retirement communities, or CCRCs--managed retirement communities, charitable foundations, affordable senior housing centers, and community service groups in Oregon, California, Texas, Washington, Wisconsin, Arizona, and New Mexico. PRS is setting a new standard of excellence throughout the senior-living industry. We understand that the seniors of today want to stay involved in the world around them. That's why we develop, build, and operate retirement communities that offer activities, services, and programs that promote health, wellness, and vitality. By combining sound business practices and developing efficient methods to provide high-quality services and care, PRS has earned national acclaim for its consulting, development, operations management, and marketing services. PRS-affiliated communities include: -- Rogue Valley Manor in Medford, Oregon -- Holladay Park Plaza in Portland, Oregon -- Cascade Manor in Eugene, Oregon -- The Peninsula Regent in San Mateo, California -- University Retirement Community in Davis, California -- Trinity Terrace in Fort Worth, Texas -- Capitol Lakes in Madison, Wisconsin -- Middleton Glen in Middleton, Wisconsin -- Mirabella Seattle in Seattle, Washington -- Mirabella Portland in Portland, Oregon -- Mirabella at ASU in Tempe, Arizona -- La Vida Llena in Albuquerque, New Mexico -- The Neighborhood in Rio Rancho, New Mexico PRS-managed communities include: -- Saratoga Retirement Community in Saratoga, California -- The Meadows of Napa Valley in Napa, California

Founded: 2018

Company size: 1001 - 5000

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Job description

Overview:

Holladay Park Plaza, Portland’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.

About the Role:

As a leader in the department, you will drive success in Dining Services by consistently developing, mentoring, and holding all members of the Dining and Nutritional teams accountable to their job descriptions. Your leadership will be guided by a strong sense of ownership, a commitment to excellence, and your vision and expectations for the team. You will foster positive, genuine, and transparent relationships with the residents, aligned with the Pacific Retirement Services (PRS) Core Values, while ensuring adherence to all Dining Services policies and procedures.

Compensation: $85,000 - $95,000 / annually DOE

What you’ll be doing:

Champion Pacific Retirement Services (PRS) culture by ingraining our Mission (“Empower people to lead meaningful lives as they age.”), Vision (“Shaping a future where aging is embraced as an opportunity to thrive.”) and Core Values (“We Speak Up, We Step Up, We Lift Up, We Team Up”) into all aspects of your role.
Build strong relationships with residents and team members through empathy, genuine communication, and a focus on creating inviting, personalized dining experiences. Maintain a visible leadership presence in dining venues, especially during key meal periods, and actively participate in resident and team events.
Lead Culinary Operations & Team Development – Oversee all back-of-house culinary functions, including recipe creation, menu planning, catering, and healthcare cuisine. Ensure menus reflect balanced, high-quality options that meet resident preferences and dietary needs. Train, coach, and mentor culinary staff, ensuring consistent onboarding, skill development, and adherence to policies, procedures, and service standards.
Ensure Quality, Compliance & Safety – Maintain exemplary results on corporate assessments, satisfaction surveys, and health inspections by upholding rigorous food safety, sanitation, and quality control standards. Monitor kitchen equipment, cleanliness, and repair needs. Use temperature, sanitation, and waste logs to ensure regulatory compliance and operational excellence.
Drive Operational & Financial Performance – Collaborate with leadership to develop and manage departmental budgets, control costs, maintain proper staffing levels, and provide accurate financial record keeping. Respond quickly and effectively to areas needing improvement while ensuring operations align with budgetary, regulatory, and quality standards.
Collaborate & Innovate for Resident Satisfaction – Partner with the Dining Services Director, Registered Dietician, Corporate Culinary leadership, and outside agencies to enhance dining programs. Integrate menu items into the MealTracker Nutritional Software System, develop seasonal and daily menus, and continually evaluate team and program effectiveness for innovation and improvement.

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: