Culinary Director

Starling at Ponte Vedra Assisted Living and Memory Care is seeking a creative and innovative culinary member to lead our team!

Position Summary

Responsible for the overall operation of the Culinary Services Department and for meeting or exceeding the hospitality and service standards.

Essential Duties And Responsibilities

The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

• Develops and implements food services policies, procedures, and job descriptions.
• Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield.
• Develops food services budgets and monitors adherence to the budget. Initiates corrective action when food services costs deviate from the budget.
• Monitors the quality and consistency of the food to include food temperatures, portion control, flavor and attractiveness of food, and implements changes to ensure quality according to established standards.
• Inventories food items monthly.
• Receives and validates all food deliveries against order form.
• Establish and maintain an accurate system for the tracking of meals served.
• Negotiates and signs food service agreements with vendors.
• Monitors and corrects safety and sanitation procedures in the kitchen.
• Interacts with residents during mealtimes to monitor resident satisfaction or complaints about food service.
• Standardizes recipes and tests new products in meal service.
• Selects, schedules, and conducts orientation and in-service educational programs for personnel.
• Attends education and training sessions to improve knowledge and skills as a Food Service Manager.
• Prepares departmental budget. Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget.
• Assists other departments to ensure an organized and uniform system of services to residents.
• Evaluates and recommends equipment purchases according to established procedures.
• Prepares departmental objectives based on sound financial analysis, keeps work records and schedules, prepares department budgets, requisitions supplies, monitors inventory and establishes appropriate controls.
• Other duties as assigned by the Supervisor.
  
  

Supervisory Responsibilities

Manages subordinate supervisors who supervise additional employees in the Dining Services department. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements And Experience

Bachelor’s degree in culinary arts program preferred.

• Must have successfully completed food safety training.
• Minimum of 5 years of management experience in a food service environment.
  
  

*Bonus is offered to this Director role when performance auditing, budgeting, and staffing/labor is all managed to company expectations. *