What are the responsibilities and job description for the Culinary Services Site Director position at Community First Solutions?
Community First Solutions is seeking an experienced culinary manager and chef to join our Montage Mason long term care facility as the on-site director of culinary services.
This position is responsible for the effective management of the Dining Room’s daily operations and for leading and developing a hospitality-oriented team. The ideal candidate will be willing to cook and prepare meals alongside the team, when needed.
Must have ServSafe certification and experience managing a team in senior living!
Compensation: $62,000-$72,000 depending on experience
Responsibilities
- Manage Culinary program staff, plan and order for regional menus and specials
- Adhere to proper food safety and sanitation measures and ensure high levels of quality service in every part of the department
- Post, interview and hire for new staff positions
- Ensure that supervisors and hourly team members maintain a safe and sanitary environment
- Provide a nurturing and pleasuring dining experience
- Onboard and train all team members in the Culinary Department, ensuring that any state and company-mandated training is completed in a timely manner and documented properly
- Develop and maintain schedules for both front of house and back of house team members, working with leads to ensure schedules meet budgets and provide the level of food quality and service outlined for our residents
- Consult with the National Director of Culinary, community chefs and cooks to develop/maintain a pleasing and nutritious menu
- Conduct monthly Chef meetings with community residents to plan for specials and additional menu modifications, ensuring that community preferences are incorporated into menus and events
- Understand all aspects of the Culinary operating and staffing budgets and ensure that financial goals are met
- Complete monthly spend down report and meet with Executive Director weekly to update them on departmental spend and events
- Assist the Executive Director in planning and forecasting budgets for following years.
- Comply with all local, state and/or federal licensing requirements, rules, regulations, OSHA and company requirements
- Partner with National Director of Culinary Services and other Directors of Culinary to improve operations, reduce costs and obtain new programming ideas.
- Work a variety of shifts on an as-needed basis. Must be willing and able to cook and serve shifts to ensure staffing needs are met. Routinely work different shifts for quality control, including breakfast, lunch and dinner. A minimum of 1 weekend per month is required.
- Abides by the company Always Behaviors each and every day as we serve our clients, colleagues, and community.
- All other duties as assigned and/or appropriate to the position.
Qualifications
Education: College degree in food service or hospitality management
Licenses or other required certifications: ServSafe certification. Obtain or hold any county and/or state required food handling/sanitation licenses or certifications
Experience: Minimum of eight year of progressive experience in the food service industry with at least three of those years in a responsible supervisory role of preparing food and service customers
Specialized knowledge, skills, or abilities:
- Experience to include management of food inventories and budget
- Experience in senior living or healthcare
- Good understanding of Excel and online food service ordering platforms
- A strong communicator and proven manager who can work with a wide range and number of team members
- Extensive knowledge of 24/7 food service preparations and federal, state and local regulations regarding safety of food preparation and handling
Salary : $62,000 - $72,000
