Collington, A Kendal Affiliate, located on a beautiful 125-acre campus in Mitchellville, Maryland, is a Life Plan Community enriched in diversity that offers an active lifestyle for independent living and person-centered continuing care for assisted living and memory support. Collington’s vision is to thrive as a community of people living, working, and serving together, bringing alive a spirit of collaboration, generosity, and mutual respect in our relationships and decision-making.

Position Summary

The Executive Chef is responsible for directing and overseeing all aspects of food preparation, cooking, and baking, while ensuring compliance with dietary standards and maintaining the highest quality and nutritional value of meals served. This role also plays a key part in fostering a positive, respectful, and service-oriented environment for both staff and residents. In addition, the Executive Chef will serve as the manager on duty in the absence of the Director of Culinary Services and the Dining Room Manager

Essential Functions

• Supervise kitchen personnel on all shifts, including staffing, scheduling, counseling, orientation, and evaluation. Select, train, evaluate, and recommend or administer discipline for all kitchen staff.
• Manage food and labor budgets in alignment with directives from the Director of Culinary Services.
• Ensure the Culinary Services department meets all standards in accordance with state and federal health survey processes; ensure staff are trained and compliant.
• Implement all menus and maintain a high-quality food service program for resident and health center dining rooms. Assist in the development and implementation of standardized recipes and menu specifications.
• Promote teamwork within the department and across departments to ensure smooth operations and excellent service to residents, team members, and guests.
• Educate and train all kitchen team members in food preparation, safety, and service standards.
• Ensure compliance with all policies and safe work practices, including MSDS guidelines, infection control, universal precautions, and the disaster plan manual.
• Develop daily work assignments, assign special tasks, and monitor performance to ensure quality standards are met.
• Maintain accurate records, including menus, number of meals prepared, requisitions for raw food products, and other required reports and schedules.
• Oversee vendor selection, maintain vendor relationships, manage inventory controls, and meet par levels.
• Uphold high standards of personal hygiene and ensure compliance with department dress codes.
• Inspect kitchen equipment regularly to identify and address maintenance or repair needs.

• Education & Certification:
  • Culinary degree from an accredited institution required; Certified Executive Chef (CEC) or similar certification a plus; Bachelor’s degree in hospitality management or food service management is a plus.
  • SERV Safe certified
  • Prince George’s County certified food service manager.
  • Current ServSafe Manager certification (or ability to obtain within 90 days of hire).
• Experience:
  • Minimum of 5 years of progressive culinary experience, with at least 3 years in a supervisory or executive chef role.
  • Experience in healthcare, senior living, hospitality, or large-scale food service environment preferred.
  • Demonstrated experience with menu planning, standardized recipes, and nutritional compliance.
• Skills & Abilities:
  • Strong leadership skills with the ability to train, coach, and develop staff.
  • Proven ability to manage budgets, control food and labor costs, and maintain vendor relationships.
  • Thorough knowledge of state and federal health, safety, and sanitation regulations.
  • Excellent organizational, time management, and problem-solving skills.
  • Ability to foster a positive work environment, promote teamwork, and maintain courteous interactions with residents, guests, and team members.
• Physical Requirements
  • Ability to stand for extended periods, lift up to 50 lbs, and work in a fast-paced kitchen environment.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job with or without reasonable accommodation.  Reasonable accommodation will be determined on a case-by-case basis.

1. Must be able to stand for extended periods, and work in a fast-paced kitchen environment.
2. Walk 90% of the workday
3. Ability to stoop, bend, and stretch frequently
4. Must be able to lift, carry, and hold up to 60 pounds
5. Flexibility to work weekends, evenings, and holidays as required

We also offer the following benefits:
- A comprehensive Medical, Dental, Vision, Life & Disability Plans
- 403 (b) Tax Deferred Retirement Savings Plan
- Vacation, Sick Leave & Holiday Pay
- Employee Assistant Program
- Scholarship opportunities

Pay Rate: $80,000 - $85,000 based upon experience