Executive Chef & Senior Living Culinary Director

Michael R. Lafleche

Fountain Valley, CA · 714-***-**** · ************@*****.***

Professional Summary

Results-driven Executive Chef with 20+ years of leadership experience in high-volume kitchens, specializing in senior living communities. Proven record of beating budget targets, reducing staff turnover, and consistently achieving 95%+ in dietitian audits. Skilled in event execution, team building, and resident satisfaction.

Core Competencies

Senior Living Culinary Leadership

Therapeutic & Allergen Diets

Labor & Food Cost Control

Team Hiring & Development

Event & Menu Planning

Interdepartmental Collaboration

ServSafe Certified

Bilingual: English & Spanish

Key Achievements

Managed food service for 180 residents in a combined Independent and Assisted Living community.

Maintained overtime under 2% and staff turnover at industry-leading low levels.

Scored 95%+ consistently during quarterly dietitian inspections.

Hosted two monthly brunches and major community events in collaboration with Sales and Activities.

Maintained food and labor budgets through strategic inventory and scheduling

Managed an overall monthly department budget exceeding $100,000, including labor, food, and supply costs.

Successfully operated within a $7.50 per resident day (PRD) budget while maintaining high food quality and resident satisfaction.

Professional Experience

Executive Chef

MBK Senior Living – Dublin, CA / August 2025 – June 2026

Led all dining operations and events for Assisted Living and Memory Care community with 90 residents.

Executive Chef

Cogir Senior Living – Rohnert Park, CA Apr 2022 – May 2025

Led all dining operations and events for a large senior living community with 180 residents.

Director of Culinary Services

Elegance at Hamilton Hill – Novato, CA Feb 2021 – Apr 2022

Dining Services Director

Sunrise Senior Living (Multiple Locations) 2008 – 2015, 2018-2021

Additional culinary leadership roles at Villa Alamar, Oakmont Senior Living, Ritz Carlton, Norwegian Cruise Line, and others.

Education

A.A. – Culinary Arts, Le Cordon Bleu – Pasadena, CA (2003)

A.A. – Business Administration, Miramar College – San Diego, CA (1995)

Military Service

U.S. Navy – Culinary Specialist (E-6, Petty Officer First Class) 1986 – 1997

Honorably Discharged

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