Additionalinformation

Additional Information

Depending upon the status of the position, Asbury offers generous benefits including medical, dental, and vision coverage; 401K with match; PTO and paid holidays.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.

Companydescription

Company Description

Today is a new day. At Asbury we’re filling it with more laughter, more possibilities, more ways to give back, all backed by support for whatever life brings your way. We are an organization with a mindset to help others, a place where seniors continue to teach, learn, and grow, a certified Great Place to Work where you can build a purposeful career. Let’s do all the good we can in this world – together.

Asbury Methodist Village, a part of Asbury Communities, Inc., the 14th-largest, not-for-profit continuing care retirement community system in the United States as ranked by LeadingAge Ziegler. It’s a welcoming environment unmatched in other continuing care retirement communities (CCRCs) in Maryland. In addition, Asbury Methodist Village is proud to hold EAGLE accreditation from the United Methodist Association of Health & Welfare Ministries.

Come join our team that continues the legacy of serving the seniors of Montgomery County, MD and surrounding communities.

Schedule and Compensation

• Full Time, 40 hours weekly
• Varied shifts
• Weekend & holiday rotation
• $57,000 - $64,300/ annually

Jobdescription

Job Description

We're looking for an experienced Chef Manager to join our culinary team in Gaithersburg, United States. In this role, you will oversee all kitchen operations, lead a team of culinary professionals, and ensure the highest standards of food quality, safety, and service. The ideal candidate will combine strong culinary expertise with proven management capabilities, driving operational excellence while maintaining a positive and productive kitchen environment.

• Oversee all daily kitchen operations, including food preparation, cooking, and plating to ensure consistency and quality standards
• Supervise, train, and mentor kitchen staff, providing constructive feedback and fostering professional development
• Manage kitchen inventory, ordering, and vendor relationships to optimize costs while maintaining product quality
• Develop and customize menus in collaboration with executive leadership, considering seasonal ingredients and operational capabilities
• Ensure strict adherence to food safety regulations, health codes, and company food handling protocols
• Monitor and control food costs, portion sizes, and waste to maintain profitability targets
• Conduct regular quality control inspections and implement corrective actions as needed
• Schedule kitchen staff efficiently to meet operational demands and maintain labor cost objectives
• Maintain a clean, organized, and safe kitchen environment in compliance with all health and safety standards
• Communicate effectively with front-of-house staff to ensure seamless service delivery
• Analyze kitchen performance metrics and implement process improvements to enhance efficiency

Qualifications

• 5+ years of professional culinary experience with a minimum of 3 years in a kitchen management or supervisory role
• Proven expertise in food preparation, cooking techniques, and menu development
• Strong leadership and team management skills with the ability to motivate and develop staff
• Comprehensive knowledge of food safety regulations, health codes, and sanitation standards
• Proficiency in inventory management, cost control, and budget analysis
• Excellent organizational and time management skills with strong attention to detail
• Ability to work in a fast-paced environment and manage multiple priorities effectively
• Strong communication and interpersonal skills
• Proficiency with kitchen management software and POS systems
• ServSafe Manager Certification or equivalent food safety certification (preferred)
• Experience with vendor management and food cost analysis (preferred)
• Knowledge of scheduling software and staff management systems (preferred)