Clarendale Arcadia
Food and Beverage Director
Clarendale Arcadia, Phoenix, Arizona, United States, 85016
Job Description
Position:
Director of Culinary
Salary:
$80,000-$92,000k
Schedule:
Monday-Friday Days (some weekends may be required)
When you work at
Clarendale Arcadia , you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life!
Clarendale Arcadia is recruiting for a hospitality focused
Director of Culinary Services
to join our team! The Director of Culinary provides full-scope, hands-on management of the Community's Culinary Services Department. Responsible for maintaining a superior level of quality service and cleanliness. This person is a key member of the Community's management team adhering to policies and procedures and upholding the Community's mission, philosophy, values and the Company's vision, principles and Hospitality Promises.
Here are a few of our benefits we offer:Medical, Dental, and Vision InsuranceNow Offering DailyPay!401(k) with company matchHealth Savings Account & Flexible Savings AccountEmployee assistance programPTO and eight paid holidaysTuition reimbursement (after one year)Free mealsYour personal and professional growth is important to us, so we provide continual professional training and career advancement opportunities.You will enjoy being part of a great team in a fun, engaging work environment!
Here are a few of the qualifications we need you to have:
Associate or Bachelor's degree (in culinary arts program preferred)Successful completion of recognized food safety courseMinimum of five years' experience as executive chef, chef in a hotel, restaurant, club, or other similar employmentMinimum of three years' experience in administration and management of food service systemsSenior living community experience preferred
Here are a few of the daily responsibilities:
Develop and maintain a comprehensive, professional, and upscale culinary services program in order to create and maintain a positive experience for all customers.Supervise the Culinary Services Department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing and hiring; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.Research, plan, develop, produce, and serve menu cycle programs that are complaint with required nutritional/dietary criteria as required by local regulations and correctly prepares diets provided per policies procedures.Meet or exceed established budgetary and financial guidelines.Responsible for hands-on, direct cooking, serving and dish washing as necessary.Ensure professional, trained, properly uniformed, and talented staff.Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations/procedures to promote improved food service.Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.
Position:
Director of Culinary
Salary:
$80,000-$92,000k
Schedule:
Monday-Friday Days (some weekends may be required)
When you work at
Clarendale Arcadia , you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life!
Clarendale Arcadia is recruiting for a hospitality focused
Director of Culinary Services
to join our team! The Director of Culinary provides full-scope, hands-on management of the Community's Culinary Services Department. Responsible for maintaining a superior level of quality service and cleanliness. This person is a key member of the Community's management team adhering to policies and procedures and upholding the Community's mission, philosophy, values and the Company's vision, principles and Hospitality Promises.
Here are a few of our benefits we offer:Medical, Dental, and Vision InsuranceNow Offering DailyPay!401(k) with company matchHealth Savings Account & Flexible Savings AccountEmployee assistance programPTO and eight paid holidaysTuition reimbursement (after one year)Free mealsYour personal and professional growth is important to us, so we provide continual professional training and career advancement opportunities.You will enjoy being part of a great team in a fun, engaging work environment!
Here are a few of the qualifications we need you to have:
Associate or Bachelor's degree (in culinary arts program preferred)Successful completion of recognized food safety courseMinimum of five years' experience as executive chef, chef in a hotel, restaurant, club, or other similar employmentMinimum of three years' experience in administration and management of food service systemsSenior living community experience preferred
Here are a few of the daily responsibilities:
Develop and maintain a comprehensive, professional, and upscale culinary services program in order to create and maintain a positive experience for all customers.Supervise the Culinary Services Department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing and hiring; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.Research, plan, develop, produce, and serve menu cycle programs that are complaint with required nutritional/dietary criteria as required by local regulations and correctly prepares diets provided per policies procedures.Meet or exceed established budgetary and financial guidelines.Responsible for hands-on, direct cooking, serving and dish washing as necessary.Ensure professional, trained, properly uniformed, and talented staff.Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations/procedures to promote improved food service.Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.