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 development and training of kitchen staff regarding meal preparation, food storage, and kitchen sanitation.
• Ensures all meals meet Atria standards and are of high quality.
• Provides high levels of customer service and creates a restaurant-style dining atmosphere.
• Maintains compliance with local, state, and federal food safety guidelines.
• Assists in the interviewing, hiring, coaching, training, and development of kitchen staff.
• Assists in the evaluation and discipline of kitchen staff in accordance with company guidelines.
• Maintains a strong sense of teamwork and cooperation among staff.
• Aids in the creation and execution of the Art of Atria Dining program.
• Participates in menus planning and development based on resident preferences, budget, and seasonal options.
• Maintains equipment in good working order and ensures proper inventory management.
• Ensures adherence to Atria's Quality Enhancement Program.
• Prepares and coordinates work schedules for kitchen staff.
• Assists in the planning, preparation, and execution of special events, banquets, and themed meals.
• Welcomes new residents to the community and familiarizes them with dining options and hours.

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.
• Previous management or team leadership experience.
• Strong organizational and time management skills.
• Basic computer skills - Microsoft Word and Excel.