What are the responsibilities and job description for the Food and Beverage Director position at Prosperity Behavioral Healthcare Consulting LLC?
Job Description
We are national behavioral health provider looking for a Food and Beverage Director and to join our growing team. The perfect candidate will have had multi-unit management experience, the ability to implement and improve systems, and has experience with scalability.
Responsibilities:
1. Design and update menus that reflect current culinary trends and meet the company's
standards.
2. Create innovative recipes and ensure consistency across all locations.
3. Collaborate with nutritionists to ensure menus meet dietary guidelines and customer
preferences.
4. Maintain high standards of food quality, presentation, and taste.
5. Conduct regular site visits to ensure consistency and adherence to recipes and standards.
6. Implement quality control procedures and address any issues promptly.
7. Train and mentor culinary staff on cooking techniques, food safety, and presentation.
8. Oversee kitchen operations and ensure efficient workflow.
9. Ensure all kitchens comply with local, state, and federal food safety regulations.
10. Implement and monitor food safety practices, including proper handling, storage, and
sanitation.
11. Conduct regular audits to ensure compliance with health and safety standards.
12. Develop and implement standard operating procedures (SOPs) for all kitchen activities.
13. Monitor inventory levels and collaborate with purchasing to maintain adequate supplies.
14. Develop and manage budgets for food and labor costs.
15. Work closely with other departments, such as marketing, operations, and finance, to align
culinary initiatives with company goals.
16. Communicate effectively with staff, management, and suppliers to ensure smooth operations.
17. Represent the company at culinary events.
18. Monitor customer feedback and adjust menus and services accordingly.
19. Ensure a high level of customer satisfaction through exceptional culinary experiences.
20. Develop strategies to enhance the overall dining experience and attract new customers.
21. Implement cost-control measures to minimize waste and optimize resources.
22. Analyze financial performance and make recommendations for improvements.
23. Develop training programs and materials to enhance staff skills and knowledge.
24. Evaluate staff performance and provide feedback and development opportunities.
25. Maintain complete confidentiality on behalf of the clients.
26. Any other duties as instructed by management.
Requirements at time of hire:
- Degree in Culinary Science, Business Management or hospitality education is a plus.
- A minimum of 3-4 years of overseeing multiple facilities.
- Food Safety Manager Certification.
- Exceptional culinary skills and creativity.
- Strong leadership and team management abilities.
- Excellent communication and interpersonal skills.
- Proficiency in menu planning, food costing, and
- inventory management.
- Ability to travel frequently to various locations.
- Knowledge of hospital and dietary policies and
- procedures in regard to food preparation and
- storage.
- Ability to work independently with production sheets and recipes.
Job Type: Full-time
Pay: $85,000.00 - $90,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
- 8 hour shift
- Day shift
Work Location: In person
Salary : $85,000 - $90,000
