Assistant Director Culinary Services

Responsibilities

Plans, organizes and directs the kitchen and dining room in the absence of the Director of Culinary Services or Restaurant Manager; Assists the Director of Culinary Services with the planning, preparation, and execution of meals for residents and guests; Assists the Director of Culinary Services with kitchen staff development and training as related to meal preparation, food storage, and kitchen sanitation; Ensures that all meals are prepared and presented according to Atria standards; Provides high levels of customer service and creates a restaurant style dining atmosphere; Ensures that all food is purchased, stored, prepared and served in accordance to local, state, and federal guidelines; Assists the Director of Culinary Services in interviewing, hiring, coaching, training and developing staff; Creates a strong sense of teamwork and cooperation among all staff; Assists preparing and coordinating work schedules for staff in accordance to budget; Assists in the implementation and execution of the Art of Atria Dining; Assists Director of Culinary Services in menu planning and development based on resident likes and dislikes, budget, and seasonal options; Responsible for maintaining equipment in good working condition; Responsible for maintaining adequate amounts of cleaning supplies, small wares, equipment, and food in accordance with local and state regulations and employee safety requirements; Responsible for adherence to the Atria Quality Enhancement Program; Assists kitchen staff with Pre-Meal stand up for all dining and kitchen staff; Responsible for planning, preparation, and execution of special events, banquets, and theme meals; When applicable, acquaints new residents with menus, seating, and dining options and hours; May perform other duties as needed and/or assigned

Requirements

High School Diploma or General Education Degree (GED); Five years cooking experience in the hospitality field; Food handlers permit as required by state law and/or Company standards; Working knowledge of basic kitchen operations and food safety standards; Previous management or team leadership experience necessary; Strong organization and time management skills; Able to manage budgets including food, supplies and labor; Previous experience in banquets or special event planning; Basic Computer skills - Microsoft Word and Excel

Nice to have

Culinary degree preferred

Benefits

Competitive Pay; Paid Holidays & PTO; Comprehensive Health Plans (medical, vision, dental, company paid short term and long term disability, critical illness coverage); Career Advancement Opportunities; Tuition Reimbursement (up to $5,250/year); Employee Loyalty Rewards Program; Retirement Savings Plan with Employer Match (Traditional 401(k) and Roth, 50% match after one year); Rewards & Recognition; Health & Safety