Director of Culinary

Job Title: Director of Culinary

Reports to: Executive Director

FLSA Status: Exempt

ABOUT US:

Evolve Senior Living was founded on the premise of change. We believe the senior living industry needs to change to address the needs of tomorrow’s workforce and residents appropriately. Evolve represents a continuous improvement in our delivery of services for the elderly, providing a safe and dependable environment for our team members and being committed to leading the discussion on change within the senior living sector.

ABOUT YOU:

A compassionate leader who seeks an opportunity to do what you love while touching the lives of those we are honored to care for and serve. An entrepreneurial spirit who is excited and motivated by the prospect of change and continuously improving the services we provide. Ability to lead, inspire, and hold people accountable.

RESPONSIBILITIES:

• Supports the organization's mission, core values and goals, upholding and promoting company culture and vision.
• Creates an environment of accountability through leadership and management practices utilizing the Entrepreneurial Operating System (EOS).
• Completes all hours of state-mandated continuing education each year.
• Promotes and displays a spirit of teamwork in performing daily duties through cooperative interactions with co-workers and other departments.
• Supports a positive and professional image through actions and dress.
• Promotes the property positively and effectively communicates the organization’s values to residents, visitors, co-workers, and the community.
• Responsible for ordering supplies, chemicals, and non-food items.
• Leading all the cooks, servers, and ancillary staff, the Culinary Services Director ensures residents have a quality dining experience by consistently meeting Evolve’s standards.
• Responsible for overall financial and operational responsibility for culinary and dining room operations.
• Ensures compliance with federal, state, and local sanitation regulations.
• Demonstrates attention to detail regarding food quality, presentation, and dining room environmental standards.
• Develops and maintains good working relationships with administration, inter-department personnel, and other communities to ensure that the services adequately meet the residents' needs.
• Resident liaison.
• Ensure all utensils, dishes, equipment and work areas are cleaned properly and in a timely manner.
• Coordinate with the Dining Room manager to develop and maintain dining sta schedules.
  
  
  

Menu Planning

• Communicate with line cooks to develop and maintain a pleasing and nutritious menu.
• Oversee the quality of food, presentation, and service.
• Coordinate meals for special events.
• Conduct monthly Food Committee meetings with community residents to plan for specials and additional menu modifications, ensuring that community preferences are incorporated into menus and events.
• Ensure that meals are prepared according to the menu and recipes followed. Prepare food in a nutritional, appetizing fashion and present it attractively. Ensure that appropriate snacks are available to residents with special dietary needs.
• Supervise and inspect food storage.
• Cost out menu options to ensure the expected budget is met.
• Understand the residents' dietary needs and coordinate with dieticians, nursing staff, and care managers to ensure proper meal selection, preparation, and delivery.
  
  
  

QUALIFICATIONS:

• A culinary degree is required.
• At least five (5) years of progressive experience in the food service industry, with at least three (3) years in a responsible supervisory role of preparing food and serving customers.
• Experience, including management of food inventories and budgets.
• Experience in senior living or healthcare is a plus.
• Current ServSafe Certification preferred.
• Obtain or hold any county and/or state-required food handling/sanitation licenses or
• certificates.
• 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 food preparation and handling safety.
• Must have a strong understanding of the English language, sufficient to speak, read and write.