Director of Culinary Services/Executive Chef

Duties And Responsibilities

• Oversight of hiring, training, and managing all associates for the kitchen, dining areas, and catering, delivery services.
• Effectively motivates, disciplines, trains, and evaluates all associates in department.
• Schedules team members in accordance with budget and ensures department maintains adequate staffing levels.
• Collaborates with kitchen and restaurant staff to provide a hospitable dining experience for residents.
• Develops and maintains pleasing and nutritious menus.
• Affirms and incorporates dining and nutritional desires and preferences of the residents.
• Assists Executive Director in developing department budgets including food and supply purchasing, labor expenditures, and capital budget needs.
• Plays a role in creating special events, some of which may be themed.
• Places and/or approves orders from food and dining supply vendors and ensures a proper level of inventory to meet demand as well as minimize cost and waste.
• Maintains budget compliance and makes changes as needed to maintain operational quality and resident satisfaction.
• Improves the décor, ambiance, and condition of restaurants to ensure a safe and pleasant experience.
• Ensures that the kitchen and restaurant areas are maintained in a clean and safe manner and ensures the department is in compliance with federal, state and local regulations as well as department related company policies and procedures.
• Ensures that supervisors and associates maintain a safe and sanitary environment that meets local health department codes and company standards.

Qualifications

• Culinary Degree preferred, however 10+ years of Chef experience will be considered in absence of a culinary degree.
• At least 8 years of progressive experience in food production/management, including at least 3 of those years in a responsible supervisory role of others preparing food and servicing customers.
• Experience to include management of food inventories and budgets.
• Can manage a food service operation budget providing up to 3 meals a day, 7 days a week to large numbers of residents and visitors.
• Has extensive knowledge of federal, state, and local regulations regarding the safety of food preparation and handling.
• Must have a Manager’s ServSafe® certification or become certified within 90 days of hire date.
• Must have Covid-19 Vaccine, (or have started the process to get vaccinated with the first shot before starting day one, and complete within first 60 days of employment) or file for reasonable accommodation.
• Must have a valid driver’s license, clean driving record, and automobile insurance.