Managing Chef

Description

Title: Managing Chef

Company: Jubilation by Silver Companies

Location: Fredericksburg, VA

Salary: Up to $70,000 annually (based on experience), opportunity for performance based bonuses

At Jubilation by Silver Companies, dining is more than just a meal—it’s an experience that brings people together and enhances the quality of life for our members.

We’re seeking an experienced and passionate Managing Chef to oversee the day-to-day operations of our back-of-house culinary team. This is a hands-on leadership opportunity for someone who enjoys developing people, creating exceptional food, maintaining high culinary standards, and ensuring the kitchen operates efficiently and consistently.

The Managing Chef will be responsible for kitchen operations, including menu execution, food quality, staffing, inventory, purchasing, food safety, and cost control. This role will work closely with the broader dining team to ensure the culinary program supports an exceptional member experience.

About Jubilation by Silver Companies

Jubilation by Silver Companies is a premier active adult community dedicated to providing an engaging lifestyle where members can thrive. Our communities are designed to foster connection, wellness, and exceptional hospitality through thoughtfully curated experiences, outstanding amenities, and personalized service.

At Silver Companies, we believe our people are our greatest asset. We invest in leaders who are committed to continuous improvement, teamwork, and delivering an exceptional experience for every member and guest.

What You'll Do

Lead & Develop the Culinary Team

• Provide day-to-day leadership and direction for the back-of-house culinary team.
• Recruit, hire, onboard, train, coach, and develop culinary team members.
• Create staffing schedules that support operational needs while effectively managing labor costs.
• Establish clear expectations for performance, teamwork, food quality, and kitchen standards.
• Conduct regular team meetings and provide ongoing feedback and coaching.
• Foster a positive, accountable, and team-oriented kitchen culture.
• Support the development of team members and future culinary leaders.

Oversee Kitchen Operations

• Lead daily kitchen operations to ensure food is prepared and presented consistently and to a high standard.
• Oversee food production, preparation, plating, and execution across daily meals and special events.
• Develop and execute seasonal menus, daily offerings, and special event menus in collaboration with the dining team.
• Incorporate member preferences, dietary needs, and feedback into menu planning and culinary programming.
• Maintain appropriate food quality, portion control, presentation, and consistency.
• Identify opportunities to improve kitchen processes, efficiency, and the overall culinary program.

Manage Food, Inventory & Costs

• Oversee food purchasing, receiving, storage, inventory, and product utilization.
• Manage food costs and minimize waste while maintaining quality.
• Maintain appropriate inventory levels and establish effective ordering practices.
• Partner with vendors and suppliers to ensure quality products and competitive pricing.
• Monitor department expenses and support the culinary budget.

Maintain Food Safety & Compliance

• Ensure compliance with all food safety, sanitation, OSHA, and health department requirements.
• Maintain a clean, organized, and safe kitchen environment.
• Ensure proper food handling, storage, temperature control, and sanitation practices.
• Maintain required certifications and documentation.
• Address operational or safety concerns promptly.

Support Community Dining & Events

• Provide culinary leadership for community events, holidays, private functions, and special dining experiences.
• Work closely with the dining and community teams to plan and execute special events.
• Maintain a visible leadership presence in the kitchen and during key meal periods.
• Respond to operational needs and step in as needed during busy service periods.

Requirements

What We're Looking For

• 5+ years of culinary experience, with previous leadership or supervisory experience.
• Experience managing kitchen or culinary operations in senior living, hospitality, country clubs, restaurants, hotels, healthcare dining, or a similar environment preferred.
• Strong knowledge of food preparation, menu development, food quality, and kitchen operations.
• Experience with staffing, scheduling, inventory, purchasing, food costing, and budget management.
• Strong understanding of food safety, sanitation, OSHA, and health department requirements.
• Proven ability to hire, train, coach, and develop culinary team members.
• Strong organizational and communication skills.
• A hands-on leadership style and willingness to work alongside the team when needed.
• Ability to manage multiple priorities while maintaining high standards for food quality and service.
• ServSafe Certification, or ability to obtain, preferred.

What You'll Bring

We’re looking for someone who is passionate about food and takes pride in creating a well-run kitchen. The ideal candidate is a hands-on leader who can balance culinary creativity with operational discipline, develop a strong team, and consistently deliver high-quality food for our members.

If you enjoy leading people, improving operations, and creating food experiences that bring people together, we’d love to meet you.