Assistant Director Culinary Services

Responsibilities

• Work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance.
• Plans, organizes and directs the kitchen and dining room in the absence of the Director of Culinary Services or Restaurant Manager.
• Aids in the planning, preparation, and execution of meals for residents and guests.
• Aids in the kitchen staff development and training as related to meal preparation, food storage, and kitchen sanitation.
• Ensures that all meals are prepared and presented according to Atria standards.
• Provides high levels of customer service and creates a restaurant style dining atmosphere.
• Aids in the planning, preparation, and execution of special events, banquets, and theme meals.
• Maintains equipment in good working condition.
• Maintains adequate amounts of cleaning supplies, small wares, equipment, and food in accordance with local and state regulations and employee safety requirements.
• Aids in the implementation and execution of the Art of Atria Dining.
• Aids in menus planning and development based on resident likes and dislikes, budget, and seasonal options.
• Maintains a strong sense of team work and cooperation among all staff.
• Aids in the preparation and coordination of work schedules for staff in accordance with budget.
• Assists in the planning, preparation, and execution of special events, banquets, and theme meals.
• May perform other duties as needed and/or assigned.

Requirements

• High School Diploma or General Education Degree (GED).
• Culinary degree preferred.
• Five years cooking experience in the hospitality field.
• Food handlers permit as required by state law and/or Company standards.
• Working knowledge of basic kitchen operations and food safety standards.
• Previous management or team leadership experience necessary.
• Strong organization and time management skills.
• Able to manage budgets including food, supplies and labor.
• Basic Computer skills - Microsoft word and Excel.