Director of Culinary Service

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Culinary Services
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2008 Clarendale of Algonquin
POSITION SUMMARY:
The Director of Culinary provides full-scope, hands-on management of the Community’s Culinary Services Department. Responsible for maintaining a superior level of quality service and cleanliness at all times. Position will successfully manage in a cost-structure environment to meet budgetary goals in area of Culinary Services budget and labor guidelines. This person is a key member of the Community’s management team adhering to policies and procedures and upholding the Community’s mission, philosophy, values and the Company’s vision, principles and Hospitality Promises.
ESSENTIAL JOB FUNCTIONS:
1. Develop and maintain a comprehensive, professional, and upscale culinary services program in order to create and maintain a positive experience for all customers.
2. Supervise the Culinary Services Department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing and hiring; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.
3. Research, plan, develop, produce and serve menu cycle programs that are complaint with required nutritional/dietary criteria as required by local regulations and correctly prepares diets provided per policies procedures.
4. Meet or exceed established budgetary and financial guidelines.
5. Maintain appropriate records and participate in the research, preparation and writing of the department budget.
6. Exemplify at all times Community standards of cleanliness, sanitation and operational organization.
7. Responsible for hands-on, direct cooking, serving and dish washing as necessary.
8. Exhibit cooking standards of speed, accuracy, and efficiency.

9. Ensure professional, trained, properly uniformed, and talented staff.

10. Responsible for adhering to food quality, appearance, and presentation standards at all times.
11. Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations/procedures to promote improved food service.
12. Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.

EXPERIENCE & EDUCATION:
Associate or Bachelor’s degree (in culinary arts program preferred)
• Successful completion of recognized food safety course
• Minimum of five years’ experience as executive chef, chef in a hotel, restaurant, club, or other similar employment
• Minimum of three years’ experience in administration and management of food service systems
• Senior living community experience preferred
LICENSE/CERTIFICATION OR OTHER SPECIAL REQUIREMENTS:
Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager0 certification/license
• Must possess current and valid driver’s license consistent with the requirements determined by size of vehicle and laws of the state in which the driver is licensed
• Must possess personal driving record consistent with the requirements of the Driver Selection Policy  
• Willingness to be available for any/all emergencies regarding the community
QUALIFICATIONS:
The ability to speak, read and comprehend the English language
• Menu presentation, food preparation, production, food delivery systems, and utility
• Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services
• Good communication skills (oral and written)
• Good inter-department communication and teamwork skills

• Capable of administering employee incentive, retention and training programs

• Knowledge preparation and line production communication to other line/prep/dish person/ management staff
• Familiarity with Microsoft Office Suite products

PHSYICAL REQUIREMENTS:

Tools, equipment, machines used on the job:
• Personal computer, general office equipment: printer, scanner, fax machine, copier, telephone, calculator
• Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment
Physical activities of the position:
• Lifts and carries up to 50 lbs. with assistance occasionally
• Pushes and pulls up to 50 lbs. with assistance occasionally
• Climbs, reaches, bends and twists occasionally
• Reaches, bends and twists occasionally
• Sits, stands and walks frequently
• Handles food frequently
Physical requirements of the job:
• Medium work – exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects.

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