Training Executive Jobs in Springfield, MA (NOW HIRING)

We are seeking a highly motivated Executive Chef to partner with our Dining Director. Are you a talented Sous Chef ready to take the helm, or a culinary leader looking to marry your passion for food with a heart for community? This role is designed for an emerging leader who wants to master the business side of hospitality while maintaining creative freedom over menu development and kitchen operations. You will be responsible for the daily management of the culinary team, ensuring food preparation and quality control consistently meet high standards.

The ideal candidate is a dedicated collaborator who is passionate about food, committed to exceeding resident expectations, and focused on building a high-performing kitchen team.

• Mentorship & Growth: Collaborate directly with the Dining Director to sharpen your skills in budget management, labor strategy, and high-level hospitality leadership. You will play a key role in mentoring staff, fostering collaboration, and empowering individuals to achieve their full potential.
• Creative Autonomy: Lead the development of fresh, seasonal menu concepts in a 28-day cycle. You will be responsible for providing exceptional dining experiences for all customers, ensuring that culinary innovation remains a priority.
• Team Leadership: Lead efforts hiring, coaching, and inspiring a productive work environment built on mutual respect.
• Community Engagement: Interact directly with residents and participate in dining committees. You will see the immediate impact of your work through regular feedback and collaboration with those we serve.
• Operational Mastery: Partner with the Dining Director to oversee rigorous safety and sanitation standards, budget stewardship, and efficient supply chain management.

• Complies with and enforces all departmental policies and procedures (includes, but not limited to-HACCP, mandatory in-services, safety regulations, timely corrective action, CARF/CCAC guidelines). Other duties may be assigned.
• Performs job functions in a manner consistent with the mission and goals of the Loomis Communities. Adheres to The Loomis Communities Compliance and Ethics Program.
• Demonstrates an awareness of, a respect for and attention to the diversity of the people with whom they interact (persons served, personnel, families/caregivers, and other stakeholders) that is reflected in attitudes, behavior and services.
• Provide all customers with efficient, professional and responsive service, while communicating with honesty, integrity and respect. Seeks customer feedback through regular interactions. Participates in the resident dining services committee meetings.
• Works harmoniously and cooperatively within a team structure. Collaborating with co-workers while remaining positive and respectful at all times. This includes coordination of resident and guest functions, activities and promotions. Oversees proper established sanitation guidelines are followed by team members.
• Performs assigned tasks while promoting resident rights and independence.
• Delivers quality services by performing advanced culinary tasks and menu management, while adhering to and establishing food safety requirements. Reviews menu cycle, follows recipes, tests product by taste, temperature, portion control and plate appeal. Proper receiving and storage of departmental supplies. Considers nutritional needs of the aging population, and utilizes Mediterranean diet concepts when developing menus.
• Promotes team building through hiring, leadership coaching, and training staff to cultivate a positive and productive work environment and ensures proper staffing levels, while working a flexible schedule when needed. Also, conducts new employee orientations and timely employee performance evaluations.
• Provides stewardship through management of the dining services budget related to purchasing and staffing.

• High School diploma or general education degree (GED)
• Current ServSafe Sanitation Certification

• Degree from accredited culinary school.

• Minimum 3-5 years in comparable culinary position with supervisory responsibilities (Lead Line, Lead Sous, or Executive Chef).

• Proficiency in menu design and Microsoft Office.
• Strong knowledge of HACCP and safety regulations.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Ability to read, write, and speak English.
• Ability to report to work regularly and promptly.
• Ability to work beyond normal hours when necessary.