Tradition - Director of Culinary Services

Location: 1 Tradition, 8500 Tessman Farm Rd., Brooklyn Park, MN 55445

About the role

Develop and implement a comprehensive, professional, and upscale Culinary Services program to create and maintain a positive experience for all customers. Provide leadership, training, and development for staff while ensuring compliance with nutritional, dietary, and regulatory standards.

Responsibilities

• Develop, monitor, and maintain effective staffing and retention plans.
• Research, plan, develop, produce, and serve menu cycle programs compliant with nutritional/dietary criteria and local regulations.
• Correctly prepare diets per Policy and Procedure.
• Develop and meet or exceed established budgetary and financial guidelines.
• Maintain appropriate records and participate in budget preparation.
• Exemplify community standards of cleanliness, sanitation, and operational organization.
• Ensure cooking standards of speed, accuracy, and efficiency.
• Maintain a professional, trained, and properly uniformed staff.
• Adhere to food quality, appearance, and presentation standards.
• Periodically visit residents to evaluate food service (quality, quantity, temperature, appearance) and revise operations/procedures as needed.
• Adhere to all equipment and maintenance guidelines.
• Engage with approved purveyors/vendors through established accounts.
• Promote the Mission, Vision, and Values of Transforming Age in all areas of responsibility.

Requirements

• High school diploma or equivalent; culinary degree preferred.
• Minimum of five years’ experience as an executive chef, chef in hotel, restaurant, club, or similar employment.
• Minimum of three years’ experience in administration and management of food service systems.
• Senior living community experience preferred.
• Ability to speak, read, and comprehend English.
• Menu planning, food preparation, and production skills.
• Stay current in health and nutrition trends and diets offered per Policy and Procedure.
• Knowledge of local Health Department, OSHA, and other regulatory agencies.
• Knowledge of management, marketing, finance, and accounting.
• Ability to meet budgets and control costs.
• Capable of administering employee incentive, retention, and training programs.
• Proficiency with Microsoft Office Suite products.
• Strong communication (oral and written), leadership, and interpersonal skills.
• Demonstrated conflict resolution skills and business competence (management, marketing, finance, and accounting).
• Exemplify creative, exciting food, menu planning, production, and culinary skills.
• Current state-required sanitation certification/license (Safe Food Handling and/or Certified Food Manager).

Physical Requirements

• Doctor’s statement verifying freedom from communicable disease.
• Exerts up to 50 lbs. of force occasionally, up to 20 lbs. frequently, and/or up to 10 lbs. constantly to move objects.

Pay

$70,000 to $75,000 DOE

Benefits

• Medical, dental, and vision care for full-time team members.
• Retirement benefits for full-time team members.
• Generous Paid Time Off for full-time and part-time team members.
• Other unique perks for all team members.