What are the responsibilities and job description for the Senior Culinary Operations Manager position at Brooksby Village by Erickson Senior Living?
About Brooksby Village
We are a vibrant 90-acre continuing care retirement community located in Peabody, Massachusetts, just minutes from Boston. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care.
At Brooksby Village, we help people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow.
Salary and Benefits
We offer a competitive salary commensurate with experience starting at $80,000.00 / year. Additionally, we provide a comprehensive benefits package including medical, dental, and vision packages, an annual reimbursement for qualified wellness expenses, personal health coaching, and telemedicine options.
Other benefits include PTO plans, company-paid volunteer hours for eligible team members, a 401k plan with a 3% company match, onsite medical centers, free access to our on-site Team member Health and Well-being Centers, and education assistance and certification reimbursement.
Job Description
We are seeking an exceptional Executive Chef to oversee multiple venues and work closely with the General Manager to ensure resident satisfaction and employee engagement. This dynamic role requires a strong hospitality background and a proven track record of success, as well as the ability to lead talented Sous Chefs and our innovative Signature Dining Program.
- Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters.
- Supervise, implement, and maintain core menus and recipe management system and BOH computer system.
- Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit.
- Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP).
- Partner with Unit Manager to ensure issues with food production, preparation, and presentation are resolved.
- Ensure optimum food quality/presentation.
- Develop and maintain relationships with residents through dining room visits and meetings.
Requirements
The ideal candidate will have a minimum of 3 years Executive Chef experience and fine dining experience is a plus. The candidate should also have knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls, and food presentation. Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point) is required.
Salary : $80,000
