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Category: RLC Careers

From a Gridiron Dream to a Gourmet Team: The Self-Made Story of RLC’s Executive Chef Chris Stone

With inspired dishes like smoked salmon benedict on a filet mignon over risotto with micro greens to his signature pancetta crisp with cranberry compote, Stone River Retirement Community’s Executive Chef Chris Stone has become not only renowned for his culinary skills but a f...

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Chopping Up Perceptions: The Reality of Culinary Arts in Senior Housing

New York, NY – Last month, RLC was represented at a career fair at a prestigious culinary school in New York to meet and recruit students for our future culinary opportunities. We have attended before and have been impressed with the quality of the students, but it was obvious that until they tal...

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Chef Adair Takes a Gamble on Walnut Grove

Chef Brian Adair joined the RLC Community as executive chef at Walnut Grove two and a half years ago after making a name for himself in the world of casino dining. We asked him about his casino background, his kitchen at Walnut Grove, and when it comes to food what his residents crave.  ...

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Blog: Fine Dining (and Whoopie Pie) at Sable Lodge

Tyson Millette, executive chef at Sable Lodge in Portland, Maine, talks with the blog team about opening a new community, his tightly knit kitchen team, and the pies for which he’s famous.RLC: Welcome to RLC! How long have you and your team been cooking...

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Spotlight on: Eric Avery, Senior Living Consultant

Eric Avery, Senior Living Consultant at Capital Oaks, is known at RLC as the salesperson who, with the help of his managers and colleagues, filled every apartment in less than two years. We asked him about his job, and what it took to reach this wonderful goal. 

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The Caring Hearts of Stone Oak

“What is the essence of life? To serve others and to do good.” — Aristotle Hilliard, Ohio -- When it comes to identifying the source of the extraordinary volunteering spirit at Stone Oak, it almost sounds like a blame game. Ti...

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What We Learned from our LinkedIn Testimonials

A testimonial can be a powerful thing. It is a public recounting of an experience. This year, one of our resolutions from the RLC Media Team has been to update our company page on LinkedIn, a social networking site where future employees learn about businesses and where bu...

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An Irishman in Knoxville: an Interview with Chef Garrett

Southern-style collard greens, black eyed peas, and chicken-fried steak. That, says executive chef Garrett Scanlan, is a surefire way to residents’ hearts at Sherrill Hills, our RLC comm...

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Blog: Spotlight on...Peoria, Arizona

Arrowhead Valley will be opening its doors summer 2018! Peoria, named one of Forbes Magazine's 2017 best places to retire, has so much to offer as a destination for entertainment. Desert Botanical GardenJust 21 miles away in P...

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Blog: Spotlight on...Naples

RLC Residents: Here's a list of our top five things to do in Naples, Florida when you take advantage of  our tr...

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Blog: Spotlight on...Chattanooga

We’ll be celebrating the opening of Ashwood Square Retirement Resort summer of 2018! Chattanooga is an incredibly beautiful city and a future must-see destination for residents enjoying our travel program. Her...

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Stone Oak’s Garden of Earthly Delights

200 pounds. That’s how many tomatoes Executive Chef Chris Weldon estimates he harvested this summer from the new kitchen garden at Stone Oak in Hilliard, Ohio. The garden, which sits about 30 paces back from the kitchen door, began with a few herbs planted among th...

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