Executive Chef Luxury

Maplewood Park Place

The Executive Chef serves as the visionary leader of the culinary program, overseeing all aspects of food production and presentation with a commitment to excellence, innovation, and refined hospitality. This role is responsible for curating and executing an elevated dining experience that reflects the highest standards of culinary artistry and service.
Key responsibilities include:
• Culinary Leadership: Direct and inspire the culinary team in the preparation and presentation of exceptional cuisine, ensuring consistency, creativity, and adherence to customer preferences and the restaurant’s culinary identity.
• Operational Oversight: Manage all phases of kitchen operations, including menu execution, inventory control, and quality assurance, while maintaining a seamless and efficient workflow.
• Team Development: Recruit, train, and mentor a high-performing culinary team, fostering a culture of excellence, collaboration, and continuous improvement.
• Financial Stewardship: Oversee kitchen budgeting, cost control, and vendor relationships to ensure profitability without compromising quality.
• Compliance and Standards: Uphold rigorous food safety and sanitation protocols in accordance with local, state/provincial, and federal regulations, as well as internal brand standards.

Essential Duties

As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed as follows:

Culinary Leadership and Operations

• Lead all culinary operations, ensuring flawless execution of food preparation, presentation, and service in alignment with guest preferences, the culinary identity of the restaurant, and Sunrise Senior Living standards and expectations.


• Develop and implement seasonal, innovative menus that reflect the restaurant’s concept, elevate the guest experience, and showcase culinary artistry while meeting financial expectations.


• Drive revenue earning opportunities, including but not limited to weekend brunches, family events, holiday gatherings, and catering.


• Manage inventory, purchasing, and vendor relationships to ensure premium ingredient sourcing, cost control, and operational efficiency.


• Oversee kitchen staffing, training, and scheduling to maintain a high performing, disciplined, and collaborative culinary team.


• Enforce strict compliance with food safety, sanitation, and Hazard Analysis Critical Control Point (HACCP) protocols to maintain a pristine and inspection-ready kitchen environment.


• Partner with community, regional, and corporate leaders to feature the culinary program in sales, marketing, activities, and other key business areas.


• Ensure food is protected from contamination and safe food handling is practiced at all times to prevent an outbreak of food borne illness.


• Champion a culture of cleanliness, precision, and vigilance in all aspects of kitchen operations, setting the benchmark for excellence in food safety and sanitation.


• Train all team members on food safety and sanitation requirements to ensure consistent execution.


• Partner with community team to ensure compliance with federal, state/provincial and/or local regulations pertaining to occupational health and safety requirements and promotion of Risk Management programs and policies.


• Ensure and practice safety procedures at all times including appropriate use of required Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS), and Lockout Tagout procedures.

Guest Engagement and Personalized Service

• Engage with guests during meal service to ensure satisfaction, gather feedback, and tailor the dining experience to individual preferences and expectations.


• Review and document relevant guest information daily, including dietary needs, preferences, and any physical or behavioral considerations, to ensure seamless and personalized service.


• Participate in regular culinary feedback forums and guest dining committees to continuously refine offerings and exceed expectations.


• Maintain the highest level of professionalism in handling all guest-related feedback.

Financial Management

• Understand and manage departmental financial performance, including labor/labour, procurement, and operational expenses, ensuring alignment with profitability targets and luxury service standards.


• Utilize approved vendors and procurement systems to ensure consistent sourcing of premium ingredients while maintaining accurate financial tracking and cost control.


• Ensure timely and accurate submission of all financial data, including expense reports and budget forecasts, in accordance with internal controls and compliance protocols.


• Review monthly financial statements and implements plans of action for deficiencies.


• Collaborate with executive leadership in the development of the annual operating budget, aligning culinary goals with broader business objectives.
• Partner with cross-functional teams to maximize staffing efficiency, encourage cross-training, and support a flexible, high-performing culinary operation.

Training, Leadership and Team Member Development

• Lead all aspects of culinary team management, including recruitment, onboarding, training, coaching, performance evaluations, and corrective action when necessary.


• Oversee staffing and scheduling to align with operational needs and budgetary goals, ensuring optimal coverage during peak service times.


• Ensure compliance with all applicable health, safety, and labor/labour regulations through ongoing supervision, training, and documentation.


• Champion team engagement by fostering a positive kitchen culture.


• Stay current with industry trends and best practices through continued education, conferences, and professional development opportunities.


• Attend regular meetings; Stand Up, Cross Over, Department Head Meetings, Town Hall, and others as directed by the Executive Director or direct supervisor.


• Review daily timekeeping and payroll reports for direct reports to ensure all hours worked are recorded and appropriately paid.


• Maintain compliance in assigned required training and all training required by state/province or other regulating authorities as applicable to this role to ensure that Sunrise standards are always met.


• Perform other duties as assigned.

Core Competencies

• Adaptability


• Building Customer Loyalty


• Building Strategic Working Relationships


• Building a Successful Team


• Building Trust


• Coaching for Success


• Communication


• Decision Making


• Facilitating Change


• Financial Management


• Leading through Vision and Values


• Managing Conflict


• Planning and Organizing


• Technical / Professional Knowledge

Experience and Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed throughout this job description are representative of the knowledge, skills, and abilities required.

• Degree or certification in Culinary Arts from an accredited institution or equivalent experience


• Minimum of 7 years of experience as an Executive Chef in a fine dining or luxury hospitality setting


• Current Food Safety and Sanitation Certification or ability to pass course and exam at hire


• Exceptional multitasking and organizational skills, with the ability to manage high-volume service while maintaining precision and quality


• Strong delegation and team development abilities, aligning tasks with individual strengths and fostering a collaborative kitchen culture


• Excellent verbal and written communication skills, with the ability to lead meetings, deliver training, and engage with both staff and guests


• Proficient in time management, problem-solving, and sound decision-making under pressure


• Technologically adept, with working knowledge of Microsoft Office Suite and culinary management software


• Flexibility to work evenings, weekends, and peak service hours to ensure a consistent and elevated guest experience