Under limited supervision, the Vice-President of Hospitality is responsible for overseeing and managing the culinary operations in the HumanGood life plan communities. This role coordinates culinary operations in outsourced and self-operated models to ensure a cohesive dining program in all levels of living (independent, assisted, memory support and skilled communities) and all community venues.
This position is responsible for overall strategy and execution of the culinary program with a focus on food quality, taste and a personalized dining experience that consistently creates positive and memorable experiences for our residents, team members and their guests. Provides leadership and direction in planning, purchasing, implementing standards, regulatory compliance, while collaborating across internally and externally to create personalized dining experiences that exceed the expectations of our residents, team members and guests by serving delicious food with consistency and pride.

• Designs, plans, implements, and iterates on dining and culinary programs and initiatives.
• Acts as a strategic partner to all operations, collaborating to realize the organization's vision, mission, and goals.
• Oversees outsourced accounts and coordinates with outside partners to ensure operational and brand alignment throughout all HumanGood life plan communities.
• Develops and oversees key competencies for community dining leaders, evolving them to reflect new product and service offerings and elevate brand standards.
• Develops and implements standards, policies, and programs that positively impact the delivery of service to our residents in all levels of living.
• Creates, maintains, and administers training programs that addresses the baseline and unique skill sets needed for managing dining venues (traditional and non-traditional). Works with outside partners, as applicable.
• Develops a peer-mentoring infrastructure that creates a standard of learning among communities.
• Manages the implementation and ongoing effectiveness of the recipe and menu systems, as well as inventory management and point-of-sale systems.
• Oversees budget development and manages overall personnel, food and non-food expenses and inventories to ensure on-budget performance.
• Monitors the financial and operational success of new launches, providing feedback to operations leadership.
• Solicits resident and team member feedback about dining experience.
• Develops relationships with residents and team members to receive ongoing informal program input.
• Regularly interacts with company and community leadership in a collaborative effort to continually improve resident and team member satisfaction.
• Manages a regular cadence of feedback from the front line to leadership that can inform ways for us to grow, introduce new products and/or iterations of revenue lines.
• Maintains a quality assurance program that guarantees residents receive fresh, tasty, well-prepared meals, served promptly and politely.
• Ensures that all food is stored, handled, and prepared under safe sanitary conditions as set forth by the company and the local, state and county health departments.
• Ensures regulatory compliance of all dining and food-related regulations, as applicable in all levels of living, and in all states in which we operate.
• In applicable communities, works with procurement department to execute a purchasing strategy that optimizes purchasing power and allows for local autonomy on items that most directly impact the taste of the food and the resident experience.
• Regularly monitors community performance and reports on their state to senior leadership, identifying teams that are excelling and expanding best practices across the organization.
• Coordinates interim support for communities with open positions based on the promotion, transfer, or dismissal of team members to ensure no service interruption occurs.
• Provides oversight for special functions, as needed.

Qualifications :

• 7 years of related work experience including 3 years of multi-unit management experience required.
• Degree in culinary arts or other formal culinary education and/or advanced training preferred.
• Equivalent combination of training and experience which provides the required skills, knowledge, and abilities.
• ServSafe certification
• Ability to heavy travel ~50% of the time
• Candidates must be located in a market in which we operate: CA, WA, OR, ID, NV, AZ, PA, MA

What's in it for you?
As one of the largest nonprofit owner/operator of senior living communities in the country, we are more than just a place to work. We are here to ensure that all we serve are provided with every opportunity to become their best selves as they define it, and this begins with YOU.
At HumanGood, we offer the opportunity to be part of something bigger than yourself on top of an incredible package of benefits and perks for our part-time and full-time Team Members that can add up to 40% of your base pay.
Full-Time Team Members are eligible for the following:

• 20 days of paid time off, plus 7 company holidays (increases with years of service)
• 401(k) with up to 4% employer match and no waiting on funds to vest
• Health, Dental and Vision Plans- start the 1st of the month following your start date
• $25 per line Cell Phone Plan
• Tuition Reimbursement
• 5 star employer-paid employee assistance program
• Find additional benefits here: www.HGcareers.org

Compensation: $175,000-200,000 performance based-bonus