Director Culinary Services / Executive Chef

Responsibilities

Responsible for the day to day operations and staffing for the kitchen and dining venues of their community; Responsibly manages and supervises all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy; Meet regularly with residents and family members to confirm that high satisfaction levels are maintained; Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere; Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents and/or guests expectations; Assist Kitchen and Restaurant staff with back and front of the house operations as needed, including the ability to work all stations in the kitchen and/or dining room if needed; Work with the Executive Director and front line staff to obtain and maintain department Customer Satisfaction and Quality Enhancement levels at or above designated scores; Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times; Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements; Maintain Employee Satisfactions scores at or above designated scores; Interview and hire staff for the Culinary Services department; Conduct and participate in monthly department meetings/in-services; Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor; Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets; Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs; Maintain the appropriate inventory of kitchen supplies, small wares and table ware; Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times; Maintain strong and positive relationships with all vendors; Responsible for planning, preparation and execution of Engage Life events, special events, banquets, and theme meals; Work closely with the Community Sales Director and community staff to market the community via “Taste of Atria – Road Shows” and “Signature Items”; Ensure that the kitchen and restaurant staff understands company expectations and first impression requirements; May perform other duties as assigned or requested

Requirements

Five (5) or more years Culinary Experience in the hospitality industry; High School Diploma or General Education Degree (GED); Strong organization and time management skills; Able to resolve problems of dissatisfied customers and/or employees; Food handlers permit as required by state law and/or Company standards; Basic Computer skills – Microsoft word, Outlook, and Excel; Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle); Must possess valid driver's license; Must satisfactorily meet and be in compliance with Company motor vehicle policy standards

Benefits

Competitive Pay; Paid Holidays & PTO; Comprehensive Health Plans; Career Advancement Opportunities; Tuition Reimbursement; Employee Loyalty Rewards Program; Retirement Savings Plan with Employer Match; Rewards & Recognition; Health & Safety