Director Culinary Services / Executive Chef

Responsibilities

• Work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance.
• Responsible for the day to day operations and staffing for the kitchen and dining venues of their community.
• Manage and supervise all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy.
• Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.
• Work with the restaurant manager or coordinator to provide high levels of customer service and create a restaurant style dining atmosphere.
• Assist Kitchen and Restaurant staff with back and front of the house operations as needed.
• Delegate tasks to all staff to maintain the highest levels of cleanliness and quality in the kitchen and restaurant areas.
• Maintain Employee Satisfactions scores at or above designated scores.
• Interview and hire staff for the Culinary Services department.
• Conduct and participate in monthly department meetings/in-services.
• Work with the staff and residents to plan and develop recipes and menus based on resident likes and dislikes and monthly budgets.
• Maintain the appropriate inventory of kitchen supplies, small wares and table ware.
• Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs.
• Maintain strong and positive relationships with all vendors.
• Plan, prepare and execute Engage Life events, special events, banquets, and theme meals.
• Work closely with the Community Sales Director and community staff to market the community via “Taste of Atria - Road Shows” and “Signature Items”.
• Ensure that the kitchen and restaurant staff understand company expectations and first impression requirements.

Qualifications

• Culinary Experience in the hospitality industry.
• High School Diploma or General Education Degree (GED).
• Strong organization and time management skills.
• Able to resolve problems of dissatisfied customers and/or employees.
• Food handlers permit as required by state law and/or Company standards.
• Basic Computer skills - Microsoft word, Outlook, and Excel.