Director of Culinary Services- $2500 Sign on bonus

About Arvum Senior Living

Arvum Senior Living manages Assisted Living and Memory Care communities across 8 states, with over 2,000 units in the Gulf Coast and Midwest regions. Arvum is recognized for its Pillars of Excellence, fostering environments where seniors receive compassionate care and where Team Members find meaningful work.

Responsibilities

• Assist in planning, preparation, and execution of special events, banquets, and theme meals.
• Uses innovation, imagination, originality, and talent to produce menus and recipes utilizing the highest quality ingredients within the food and labor budget.
• Understands and maintains monthly and annual budgets for the Food & Beverage department, including documenting monthly spend on food, supplies, and Back of the House labor.
• Reviews and adjusts menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products, and cost of goods increases.
• Maintains strong and positive relationships with all vendors and accurately reports and submits monthly inventory of food & beverage supplies.
• Hires and trains staff for culinary and back of the house positions, including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.
• Works with the Executive Director, Hospitality Manager, and community Department Heads to maintain customer satisfaction and department of health survey levels at or above designated scores.
• Safeguards kitchen equipment and ensures staff uses and maintains equipment properly to avoid damage and costly repairs.
• Ensures dietary needs and restrictions are met and confirms food policies and procedures are being practiced by kitchen staff.
• Manages control of food preparation, focusing on preventing overproduction and waste.
• Oversees maintenance and production of accurate daily records and provides ongoing training to kitchen staff in food preparation and quality service, ensuring plating and presentation meet DSL standards.
• Collaborates with the Hospitality Manager to ensure front of house and back of house staff work together to exceed residents' and guests' expectations.
• Collaborates with Marketing and Activities personnel to ensure all resident special needs are met and to coordinate unique events.
• Meets regularly with residents and family members to confirm high satisfaction levels are being delivered and advises community leadership on any concerns regarding residents.
• Supports kitchen and restaurant staff with back and front of the house operations as needed, including the ability to work all stations in the kitchen and/or dining room if needed.
• Directs and supervises employees in the Kitchen, carrying out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Qualifications

• Bachelor’s degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent minimum five years’ work experience as an Executive Chef.
• Current ServSafe Certification.