We are recruiting for one of our large senior living communities.

• Plans, directs, organizes, and coordinates the activities of the Culinary Department to provide Culinary Services to residents/guests as well as community employees.
• Establishes policies and procedures to provide administrative direction for menu formation, food preparation, distribution and service, budgeting, purchasing, sanitation standards, safety practices, staffing, and staff development.
• Assures compliance with senior living standards of practice and regulatory requirements.
• Understands our senior living business, culture, and internal dynamics so that our on-site staff can be integrated as part of the client organization.
• Ensures that on-site personnel understand client goals and expectations.
• Assists the senior living management team with planning, organizing and facilitating departmental activities. Assures compliance with standards of practice and regulations. Ensures that the department is managed in a fiscally responsible manner, controlling raw food costs, labor and indirect costs.

Major Tasks, Duties, and Responsibilities

• Guide, support and coach department team in their daily activities.
• Train, develop, and empower the Foodservice staff within senior living
• Ensure that company systems, procedures and controls are in place.
• Ensure the department is managed in a fiscally responsible manner.
• Identify and resolve budgetary problems quickly.
• Develop annual business plans for each location with input from the client and DM.
• Continuously innovate and bring new ideas to each senior living program.
• Actively seek ways to increase contribution levels.
• Consistently deliver the quality food and service that is expected.
• Ensures that on-site personnel regularly measure customer satisfaction and “listen” to their customers.
• Helps and Leads the Culinary Management Team to continuously carry our services to the next level.
• Provides direction and assistance in the development and initiation of new systems for improved efficiency and organization.
• Support unit personnel by providing appropriate corporate resources.
• Maintains ongoing communication with client, Home Office, FSD, and Clinical support staff to keep informed of current Foodservice operations and concerns.
• Recruit and develop future managers and leaders.
• Provide regular feedback to let staff members know how they are progressing and what opportunities are available.
• Evaluate the strengths and weaknesses of on-site personnel at each location and help them to develop a plan of action for improvement.
• Clearly define objectives each unit.
• Exhibit “empowering” behavior – respect people, listen, coach, reduce fear, encourage risk taking, support ideas, recognize efforts and accomplishment, facilitate goal setting.
• Develop a sense of ownership at each location.
• Ensure that good safety and sanitation practices are followed.
• Prepares self and staff for promotion or added responsibilities by continuously learning new skills.
• Assists in maintaining compliance with all applicable State and Federal Regulations, QA Standards and facility policy and procedures.
• Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.
• Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.
• Develops, maintains and annually updates the departmental Mission/Vision/Goals and facility and department Annual Quality Plan.
• Monitors dress code compliance with personnel as per facility policy.
• Develops and prepares policies and procedures governing handling and storage of supplies and equipment, sanitation, and record-keeping and compiling of reports. Maintains and annually updates the department policy and procedure manual
• Prepares job descriptions and coordinating job competencies, organizational charts, manuals, and guidebooks covering all phases of departmental operations for use by employees.
• Conducts annual reviews on each employee comparing actual performance with expected performance and documents results and action taken in employee records.

JOB SPECIFICATIONS

EXPERIENCE

• 2-5 years Dining Services experience
• 2-5 years of experience supervising others to include: setting performance expectations, coaching, motivating, promoting collaboration and teamwork, promoting company culture, managing change, providing performance feedback, delegating effectively, resolving conflicts, etc.

EDUCATION

• Prefer a culinary background with Front of House Experience as well
• Certification in approved sanitation course required.

KNOWLEDGE, SKILLS, ABILITIES

• A strong knowledge of Foodservice operations.
• Good communication skills, able to read, write, speak and understand English.
• Strong problem solving skills.
• Practice effective interpersonal skills, good judgment, ability to listen, and exchange information on factual matters and set priorities.
• Ability to give clear and concise directions.
• Must be computer literate.
• Maintains professional appearance and conduct.
• Knowledge of State and Federal Regulations.
• Must be vaccinated and have a booster

Job Type: Full-time

Pay: From $68,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Yearly pay

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: One location

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