Director of Food & Beverage

About the role

The Director of Food and Beverage is responsible for creating a superlative dining experience for our residents.

Responsibilities

• Recruit, hire, train, motivate, and educate a full complement of staff. Maintain department records and perform administrative functions.
• Establish, document, direct, and assist with general kitchen and dining room sanitation procedures.
• Cook, prepare, and serve meals to residents according to established menus and food service standards.
• Coordinate with the community leadership team for any special functions or needs of residents
• Comply with all state, local, or federal rules, regulations, and licensing requirements related to health, safety (OSHA), and general operations of the Food & Beverage Department

Requirements

• A high school diploma or equivalent is required.
• Culinary, and/or Dietary Manager Certification preferred, or the ability to become certified
• Serve Safe certification or equivalent required
• State and county-specific certifications
• Two years’ supervisory experience within a dietary environment
• Possess general knowledge in the following areas of operation: productivity, costs and budgets, energy conservation, purchasing, receiving, storing systems, preparation and serving techniques, pilferage and portion control, personnel development, kitchen sanitation and general management of the Dietary Department

Qualifications

• To be successful in this position, we believe that you need the following experiences, strengths, and skills:

To be successful in this position, we believe that you need the following experiences, strengths, and skills:

• A high school diploma or equivalent is required.
• Culinary, and/or Dietary Manager Certification preferred, or the ability to become certified
• Serve Safe certification or equivalent required
• State and county-specific certifications
• Two years’ supervisory experience within a dietary environment
• Experience in senior living, hospitality, or healthcare dining preferred
• Possess general knowledge in the following areas of operation: productivity, costs and budgets, energy conservation, purchasing, receiving, storing systems, preparation and serving techniques, pilferage and portion control, personnel development, kitchen sanitation and general management of the Dietary Department

Skills

• Ability to manage a diverse workforce
• Strong organizational and administrative skills
• Excellent communication and interpersonal skills
• Knowledge of food service operations and safety standards
• Ability to work independently and as part of a team

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Other voluntary insurance options

Pay

Salaried

Schedule

Full-time