Atria Senior Living

  • Executive Chef

    Job Location CAN-ON-Peterborough
    Culinary - Food Services
    Community Name
    Sherbrooke Heights
    Requisition ID
    Employment Type
  • Overview

    Atria Senior Living is a leading operator of independent living, assisted living, supportive living, and memory care communities in 190 locations in 27 states and seven Canadian provinces. We are the residence of choice for more than 21,000 seniors, and the workplace of choice for more than 14,600 employees. We create vibrant communities where older adults can thrive and participate, know that their contributions are valued, and enjoy access to opportunities and support that help them continue making a difference in our world. 


    Atria is an equal opportunity employer.  Atria provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, age, national origin, disability, veteran status, or any other classification protected by applicable law.  Atria also does not condone or tolerate an atmosphere of intimidation or harassment based on these protected classifications.  We require the cooperation of all employees in maintaining a discrimination-free and harassment-free work environment.


    Supervise daily operations of the kitchen including meal preparation, purchasing, cost control, sanitation, safety, and staff training. Responsible for the preparation and cooking of food in the community. Ensure that all meals are prepared and presented according to Atria standards.   


    • Provide a high level of customer service and promote a restaurant style dining atmosphere.
    • Work closely with the Director of Culinary Services and/or Executive Director to keep residents satisfied with food and dining programs.
    • Coach, train and develop kitchen staff as requested by the Director of Culinary Services.
    • Create a strong sense of team work and cooperation among all staff.
    • Assist with the planning, preparation and execution of the Art of Atria Dining enhancement programs.
    • Ensure that all food is received, stored, and prepared according to company standards.
    • Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times.
    • Responsible for the overall food quality and presentation of meals according to established recipes and approved menus.
    • In the absence of the Director of Culinary Services or the Assistant Director of Culinary Services, oversee daily operations of the kitchen helping to maintain high standards for food preparation and service.
    • Assist the Director of Culinary Services with management of the budget for items such as linen, table setting supplies, uniforms, payroll, and special events.
    • Assist Director of Culinary Services in menu planning and development based on resident likes and dislikes.
    • Adhere to and train staff on Quality Enhancement standards and standard food safety practices.
    • Assist with planning, preparation, and execution of special events, banquets, and theme meals.
    • When applicable acquaint new residents with menus, seating, and dining options and hours.
    • Conduct Pre-Meal stand up for all dining and kitchen staff.
    • Document temperatures of food prior to service, refrigeration and freezer temperatures.
    • Prepare and ensure snacks and beverages are available to residents at all times.
    • Keep kitchen floors clean (sweeps and mops) and trash emptied.
    • Assist with the transportation and storage of food and supplies.
    • Assist with keeping kitchen floors clean (sweeps and mops) and trash emptied.
    • Assist Director of Culinary Services with in-services.
    • May perform other duties as needed and/or assigned.


    • High School Diploma or General Education Degree (GED).
    • Culinary Training preferred.
    • Minimum of 3-5 years experience as a lead cook or chef in a hospitality or healthcare environment.
    • Food handlers permit as required by state law and/or Company standards.
    • Able to read and follow recipes and printed production guides, cleaning schedules, and logs.
    • Knowledge of food handling, preparation, cooking and service.


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