Director of Culinary Services

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, which focus on creating supportive environments for seniors and providing meaningful work for its team members.

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 that utilize the highest quality ingredients within the food and labor budget.
• Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the House labor.
• Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products, and cost of goods increases.
• Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used.
• Maintain strong and positive relationships with all vendors.
• Accurately report and submit monthly inventory of food & beverage supplies.
• Interview, hire, and train staff for culinary and back of the house positions.
• Manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.
• Work with the Executive Director, Hospitality Manager, and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.
• Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair.
• Ensure any dietary needs and restrictions are met.
• Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures.
• Manage control of food preparation with particular attention to potential overproduction and waste.
• Oversee maintenance and production of accurate daily records.
• Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance.
• In collaboration with the Hospitality Manager, ensure that the front of house and back of the house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectations.
• In collaboration with the Hospitality Manager, work with BOH & FOH staff to ensure they have a clear understanding of how to provide outstanding customer service.
• Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events.
• Meet regularly with residents and family members to confirm that high satisfaction levels are being delivered.
• Advise community leadership of any concerns regarding residents.
• Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed.
• Directly supervises employees in the Kitchen. Carries 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 combination of minimum five years’ work experience as an Executive Chef.
• Minimum of five years’ experience as an Executive Chef within the hospitality industry.
• Current ServSafe Certification.