Director Culinary Services / Executive Chef

ResponsibilitiesResponsible for the day to day operations and staffing for the kitchen and dining venues of their community.Manage and supervise 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 to provide high levels of customer service and create a restaurant-style dining atmosphere.Ensure that the front of house and back of house staff work closely together to deliver a food product that exceeds expectations.Assist Kitchen and Restaurant staff with back and front of the house operations as needed.Work with the Executive Director and front line staff to maintain department Customer Satisfaction and Quality Enhancement levels at or above designated scores.Delegate tasks to staff to maintain cleanliness and quality in kitchen and restaurant areas.Ensure that all food is prepared, stored, and served according to Company standards and health code requirements.Maintain Employee Satisfaction scores at or above designated scores.Interview and hire staff for the Culinary Services department.Conduct and participate in monthly department meetings/in-services.Understand and maintain monthly and annual budgets for the Culinary Services department.Work with staff and residents in the planning and development of recipes and menus based on resident preferences and budgets.Ensure that all staff uses and maintains equipment properly to avoid damage.Maintain the appropriate inventory of kitchen supplies, small wares, and tableware.Ensure purchasing standards are maintained and that appropriate vendors are used.Plan, prepare, and execute Engage Life events, special events, banquets, and theme meals.Work closely with the Community Sales Director and community staff to market the community.Ensure that kitchen and restaurant staff understands company expectations.May perform other duties as assigned or requested.QualificationsFive (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.Must possess valid driver's license.Must comply with Company motor vehicle policy standards.

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